A basic Thai dipping sauce for fried egg rolls, lettuce wraps with vermecilli noodles, tod mun (fried fish cake), fried chicken wings, and Thai golden triangles (Thai samosa made with potatoes and curry spices).
This is my version of a spicy Asian pesto. It’s a fusion of Italian and Thai basil with hints of cilantro, mint, lime and Thai chili peppers. Even without cheese the ground roasted nuts (peanuts and pine nuts) in my opinion, makeup for the creaminess of the pesto. This spicy pesto makes a savory marinade for meat and fish. Next time, instead of squeezing fresh lime or lemon juice over grilled shrimp or salmon, try brushing it with this Asian pesto for a new, flavorful contrast. Can this spicy pesto be used as a condiment or spread on sandwiches? Absolutely!
Storing pesto. In a glass jar or air-tight plastic container, pesto can last up to a week in the refrigerator. Before placing pesto in the refrigerator, make sure oil has risen to the top layer. This will help act as a barrier and prolong the pesto’s life. It can also be frozen and last up to a year.
For me, store bought pesto can’t compare to homemade pesto with fresh herbs, roasted nuts and grated cheese. It can be easily made within 10-15 minuets. Pasta with pesto and fresh tomatoes is always fast and convenient on nights when you’re short on time. Use it as a spread on bread and sandwiches!
Garlic. Since this is a garlic lovers’ pesto, this recipe is a little spicy. If you want to tone down the garlicky flavor, use only half a head of garlic or cook the pesto for a few minutes. This will help to soften the garlicky flavor.
Pecorino Romano cheese. This salty Italian cheese is made from sheep’s milk and has a little bite to it which I love. I think it pairs well with Parmesan’s smooth creamy texture.
Storing pesto. In a glass jar or air-tight plastic container, pesto can last up to a week in the refrigerator. Before placing pesto in the refrigerator, make sure olive oil has risen to the top layer. This will help act as a barrier and prolong the pesto’s life. It can also be frozen and last up to a year; however, the pesto recipe I make usually doesn’t last very long – it’s devoured within a week.
Not only is salsa one of my favorite condiments, I find it very versatile. On occasion, I like to use salsa as a substitute for ketchup with omelets, hamburgers, hot dogs, along side beef, chicken, fish, etc. In this recipe, I substituted jalapenos with Thai chili peppers. Even though Thai peppers are spicier than jalapenos, the flavor is not as pronounced. Being more mild in flavor, the Thai peppers allow you to taste the other ingredients. This is just my twist on making salsa.