Asian Pesto
Pesto—but make it Asian, with all that yummy flavour!
Here, I’m combining holy basil, coriander, mint, and purple shiso with a bunch of my favourite Asian flavours.
Although I’ve written up a recipe for you as a guide below, feel free to tweak it as you wish depending on what flavours you prefer!
Most of these herbs were grown on my Grobrix, but they can also be found at the wet market or your local grocery store.
Change it up based on what you like or have at home!
You could try using spring onion, Thai basil, or Vietnamese coriander… remember to have fun with it!
THE RECIPE
SERVES 2
Ingredients
½ tbsp miso (I used yellow miso)
2 small green chillis
12g fresh ginger
1 garlic clove
1 tsp sesame oil
1 tbsp seasoned rice vinegar
Juice of 1/2 large green lime
2 tsp white sugar
50g coriander
12g mint
6g purple shiso/perilla (~5 leaves)
30g holy basil
3 tbsp water
All weights given for herbs refer to the leaves only, except for coriander which includes the stems (as that’s where most of the flavour is!)
Directions
Place all the ingredients except the herbs into a blender and pulse still smooth.
Add the rest of the herbs and blend. If needed, add more water to loosen the mixture.
Serve with your favourite noodles. I like to have mine with soba (buckwheat noodles), garnished with seaweed, sesame seeds and edible flowers.
Note
You could try using spring onion, Thai basil, Vietnamese coriander, or whatever you have on hand!
Nutrition
Per serving
Calories: 78kcal
Carbohydrates: 9.5g
Protein: 2.6g
Fat: 2.8g
Sugar: 6.5g
Sodium: 259mg
Fibre: 1.1g