Want to add a little Southeast Asian flair to your pesto? This recipe is filled with fresh basil, cilantro and mint with a touch saltiness from the fish sauce and heat from the srircha. It’s bright and fresh and perfect for a summer night. I love this recipe because just like Italian pesto, you can whip this up in your food processor in a flash. Double or triple the pesto recipe and freeze some in freezer bags for a quick weeknight dinner. I used medium sized shrimp for this recipe which I pan-fried and then tossed with the pesto. You could also grill the shrimp on skewers and brush with the pesto before serving. Make a larger batch of sauce and toss with the shrimp and some freshly cooked pasta. Srircha sauce can be found in the gourmet section of Cost Plus World Market.
Pesto:
1 1/2 cups fresh basil leaves
1 1/2 cups fresh cilantro leaves
1 1/2 cups fresh mint leaves
1/4 cup + 2 tbsp peanut oil
1 1/2 tablespoons brown sugar
1 1/2 tablespoons lime juice
3 cloves garlic, peeled
1 teaspoons fish sauce
1/8 teaspoon srircha sauce
Shrimp:
1 tbsp canola oil
1 pound medium shrimp (21-25), peeled and deveined
