Serve this pesto over fresh pasta or try it with Chinese rice noodles for a delicious vegetarian meal.
- 1/4 cup butter
- 3 tablespoons unsalted roasted peanuts
- 1/2 cup loosely packed cilantro leaves
- 1/2 jalapeno chili, chopped
- 3/4 cup peanut oil
- 1/4 cup freshly grated Parmesan cheese
Puree the butter and peanuts in a food processor. Add the cilantro and chili and process again.
Drizzle in the oil a drop at a time. Add the Parmesan and process again. Season with salt and process again.
Transfer to a dish or storage jar. Pour over pasta or noodles. This recipe will only keep for 1 or 2 days in the refrigerator.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
265 calories; 29g total fat; 18mg cholesterol; 61mg sodium; 1g carbohydrates; 0g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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