Literally just whipped out some leftover pesto and egg noodles within <5 minutes while preparing this recipe. I love pesto for its convenience, blend of flavours and freshness, and it’s about time there’s a Southeast Asian version of this!
Our abundance of herbs & spices gives us so much room to be creative in making pesto.
The trick to experimenting with pesto recipes is ratios. I simply took the oil, nuts & leaves ratio from normal basil pesto recipes and adapted it into this – easyy! The ratio I used for leaves : nuts : oil was 8: 1 : 1 (see below)
Servings: about 100g of pesto – serves 5-7 (I think..?)
1 cup parsley
1 cup mint
1/4 cup peanuts
1/4 cup sunflower oil
Other stuff (not in the ratio)
1.5 stalk of lemongrass
1 inch of ginger
2-3 TBSP lemon juice
1 chilli padi
3 cloves of garlic, sliced & pan-fried
2 dashes of soy sauce
3 TBSP sesame oil
Salt & white pepper to taste
1. BLEND IT ALL!
Serve with whole wheat pasta/egg noodles, add tofu on the side, top with some miso etc. – go crazy~
Have fun with your own version!