Chopped gingerroot, fish sauce and Sriracha sauce put a flavorful Asian-inspired spin on this traditional basil pesto.
What You Need
Original recipe yields 4 servings
1-1/2 cups tightly packed fresh basil
1-1/2 cups tightly packed fresh cilantro
1/3 cup PLANTERS Cashew Halves with Pieces
2 large cloves garlic
2 Tbsp. chopped peeled gingerroot
1/3 cup canola oil
1/4 cup KRAFT Asian Toasted Sesame Dressing
Zest and juice from 1 lime
2 tsp. nam pla (fish sauce)
1 tsp. Sriracha sauce (hot chili sauce)
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Let's Make It
Process first 5 ingredients in food processor until finely chopped, using pulsing action.
Mix remaining ingredients in liquid measuring cup. With processor running, slowly add oil mixture to ingredients in food processor, processing until smooth and well blended.
For an island sensation, substitute PLANTERS Macadamias for the cashews.
Sriracha sauce is a Thai hot sauce made from chili peppers, vinegar, garlic, sugar and salt. If you can't find it, you can use your favorite hot sauce instead.
Serve over hot cooked rice noodles, cellophane noodles or linguine. Or, use as a marinade for shrimp, fish fillets or chicken, using about 1/4 cup pesto for each pound of fish or chicken.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 1/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.