Photo: Jennifer Causey
In this recipe, traditional Italian pesto takes a detour through the continent of Asia, swapping in peanuts for pine nuts, toasted sesame oil for olive oil, and miso and fish sauce for Parmesan. The resulting sauce is deeply savory and downright irresistible. Stir it into soba or rice noodles, swirl into noodle soups, add to stir-fries, drizzle onto hot dogs, or use as a condiment for grilled chicken thighs for an instant, rich umami boost
How to Make It
Pulse peanuts and garlic in a food processor until finely chopped, 4 to 5 times. Add basil; pulse until finely chopped, 4 to 5 times. Add oils, miso, vinegar, fish sauce, and red pepper; process until almost smooth. Store in an airtight container in refrigerator up to 1 week, or freeze up to 2 months.
