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Roasted Garlic Asian
Pesto
Shrimp Wontons in Broth
Roasted Whole Pesto
Poussin
Shanghai
Pesto Noodles with Chinese Sausage
Dominique Macquet's
Roasted Garlic Asian Pesto Ravioli
WINE NOTES
Hofstatter Pinot Grigio 2004: Sweet grass and
citrus nose. Moderate mouthfeel. Crisp with a medium-long finish.
Torti Pinot Nero: Cardinal red with orange reflections. Flavors of
ripe cherry and earthy tea, with a finish reminiscent of hazelnuts.
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Roasted Garlic
Asian Pesto
Master
Makes about 4 cups
- 3 heads roasted garlic*
- 1 1/2 cups roasted peanuts
- 5 serrano chiles, stemmed
- 1 cup peanut oil
- 1 cup fresh Thai basil leaves, packed
- 1 cup fresh mint leaves, packed
- 1 cup fresh shiso leaves, packed
Season with kosher salt and freshly ground black
pepper to taste
Grapeseed or canola oil to cook
*Method for roasting garlic: Preheat oven to 375 degrees. Slice top
off full head of garlic and place in small baking dish. Drizzle
lightly with oil and season with salt and pepper. Cover tightly with
foil and roast until garlic is golden brown fragrant, about 45
minutes. Allow to cool, then squeeze softened garlic cloves into a
small bowl.
In a food processor, combine peanuts, chiles, garlic, oil and salt
and process to a smooth puree. Add herbs and puree again. Do not
overmix. (Excessive mixing can heat the mixture, "cooking" the
basil, turning it dark.) Check for flavor, season if necessary. If
pesto is too thick, you can thin with water and reseason.
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