This fragrant and delicious Asian pesto sauce is so wonderful on just about anything! The basil, mint, and cilantro combined with the garlic, walnuts, and green curry paste give it just the right amount of flavoring. Toss it in zucchini noodles, rice noodles, everything noodles! Spread it on top of chicken, salmon, flaky white fish, shrimp — endless possibilities! How will you choose?
This super fragrant sauce is great on protein, noodles, just about anything! It freezes well too!
Thai basil is super fragrant in this pesto sauce! You can use regular basil as a substitute.
Fresh cilantro and mint are also fresh ingredients in this easy pesto sauce.
- Place all ingredients, except olive oil, in a food processor and pulse until smooth. Drizzle in the olive oil to form the pesto. Taste for seasoning. Store in the fridge or freeze until ready to use.
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It’s fall! I’m definitely feeling the chill in the air, which always makes me focus on butternut squash recipes. This awesome Roasted Thai Butternut Squash Dip will rock your world! You can use this flavorful dip with veggies, pita bread, or Indian naan bread — or just use a spoon! Doesn’t matter, it’s that good! It’s creamy and has a touch of heat. I even used this butternut squash dip to stuff a chicken breast. So many options! Make it easy on yourself, buy the butternut squash already peeled and cubed so you don’t lose a finger slicing it up. Note to self!
- 3 cups cubed butternut squash
- 1 cup diced onion
- 5 whole garlic cloves, peeled
- 1 tablespoon olive oil
- Salt and pepper
- 8 ounce block cream cheese, softened
- ¼ cup coconut milk
- 1 ½ tablespoons sambal oelek (Thai red chile paste)
- 1 teaspoon fish sauce
- 2 teaspoons toasted sesame oil
- ¼ cup fresh cilantro
- 1 scallion, sliced
- Chopped peanuts
- Chips for serving
- Cilantro for garnishing
- Preheat the oven to 400°F. Spread the squash, onion, and garlic cloves out in an even layer onto a baking sheet. Drizzle with olive oil and toss to coat the veggies. Sprinkle with salt and pepper.
- Roast in the oven for 30-35 minutes, tossing occasionally, until the veggies are caramelized and the squash is very tender. Broil for a few minutes to make sure they are caramelized.
- Allow to cool slightly and then transfer everything to a food processor.
- Add the cream cheese, coconut milk, sambal oelek, fish sauce, and sesame oil to the food processor. Pulse to combine the ingredients. Add a little salt and pepper and then run the machine until everything is super smooth and creamy. Taste to check for seasonings.
- Garnish with scallions, cilantro and peanuts. Serve with your favorite chips for dipping.
Adapted from: http://yestoyolks.com/2015/12/18/thai-butternut-squash-dip/
This spicy Asian peanut sauce is great as a marinade for chicken skewers, salmon skewers, or as a dipping sauce for spring rolls.
- ¼ cup creamy peanut butter
- 1 tablespoon brown sugar
- 2 tablespoons reduced soy sauce
- 2 teaspoons rice vinegar
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- ½ teaspoon sambal oelek (chili paste)
- ⅓ cup water
- 2 tablespoons fresh lime juice
- Put all ingredients, except lime juice, in a small saucepan over low heat. Add water and whisk until mixture is smooth. Remove from heat and stir in lime juice until well combined. Makes ⅔ cup. Can be stored in container in refrigerator for 2-3 days or freeze.