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Fresh Ginger Pesto

(see also Cold Chicken Tossed with Fresh Ginger Pesto)

1/2 cup canola oil
1/2 tsp salt
1/4 cup minced fresh ginger
1/4 cup minced green onion
1/4 cup lightly packed cilantro, minced
1/2 cup finely chopped macadamia nuts
2 tablespoon minced shallots
1/8 tsp white pepper
1 tsp garlic
garlic chili paste, to taste

In a small saucepan, heat oil and salt 2 or 3 minutes; cool. Stir in remaining pesto ingredients. Makes 1 cup. Cut chicken in 1 inch wide strips and toss with fresh ginger pesto. Great with crisp assorted greens in a salad or with hot steamed rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.