Friday, October 21, 2011
Asian Peanut Pesto
Inspired by Café Lynnylu
Makes 4 Servings
40 basil leaves
1 tbsp soy sauce
7 tbsp Jif extra crunchy peanut butter
1 tsp siracha hot chili sauce
1/4 cup hot water (or pasta water)
Add all ingredients and pulse until well blended. If too thick, add more hot water and pulse.
Additional Items to make Meal:
12 oz. chicken, diced and sprinkled with salt
8 oz. pasta, cooked per package instructions
Heat large pan sprayed with nonstick cooking spray over medium heat. Add chicken. Cook for 5-6 minutes until chicken is just cooked, still a little pink. Add pesto. Stir until blended well. Add cooked, drained noodles. Stir until well coated. Add 1 tsp of hot water at a time to loosen up the mixture if need be. Divide into four servings. Top with additional basil as garnish if desired.
Nutritional Information (with Chicken & Pasta): 464 calories, 49 carbs, 16 fat grams and 34 protein grams.
Review: Really good recipe, but definitely not a normal/standard pesto! It has the consistency of a pesto, but it has a heavy peanut taste. The peanut butter provided a solid base, and you could tell that PB is in there, so if you're not a PB fan stay away! Austin said it's like pesto with an infusion of heavy peanut flavor. We liked that it was so saucy due to the water, and that it was different. It made a lot of sauce, froze well, and reheated well. - we'll definitely make this again!