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Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 3 green onions, washed, ends trimmed, cut into 2-inch lengths (white and green parts)
- 1 large garlic clove, peeled and halved
- 1 bunch cilantro (from 6-7 root bunches), washed and dried, root end trimmed, cut into 2-inch lengths (stem to leaf)
- 1/4 cup unsweetened dried and shredded coconut
- 2 tablespoons roasted sesame seeds
- 1 1/2 - 2 tablespoons lime juice
- 1 tablespoon good quality fish sauce, like 3 Crabs or Red Boat
- 3-4 tablespoons canola oil
Method
- Heat a small dry skillet over medium heat. Add dried coconut and sesame seeds and toast, shaking occasionally, until fragrant and beginning to color.
- Add green onions, garlic, cilantro, toasted coconut, sesame, 1 1/2 T lime juice and fish sauce to the bowl of a food processor. With machine running, slowly begin to drizzle in 1/2 of oil. Stop machine and use a spatula to scrape down sides. Continue to pulse until mixture is combined. Taste for acid and depending on consistency determine if you need more oil. Add as desired.
- Use as desired. Enjoy!
- I've enjoyed this pesto over rice noodles with tofu, sauteed until crisp, as well as with wild salmon (quickly marinated in soy sauce, sesame oil, rice vinegar) and crispy shallots. This amount of pesto is enough for 8 ounces of 3 mm Banh Pho rice sticks or 12 ounces of regular pasta.
