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.