Lemongrass Pesto Recipe
INSPIRED BY MALAYSIA
Lemongrass is a common ingredient in Malaysia. As its name suggests, the grass-like herb has the flavor and aroma of lemon. The tender, white part closest to the stem is often thinly sliced and eaten raw with salads or cooked in simmered dishes. But along with ginger, lemongrass has also been considered medicinal in Asian cultures.
In the world of medicine, lemongrass is used to treat digestive issues, high blood pressure, the common cold, aches, and exhaustion. Please consult your physician before using lemongrass in these ways.
SAVE FOR LATER
Makes 1 1/4 cups
1/4 cup shelled unsalted peanuts
2 small peaches, pitted and sliced
1 tablespoon chopped ginger
1 tablespoon chopped lemongrass
2 tablespoons olive oil
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the peanuts until a fine crumb forms. Add the peaches and ginger, and mash until smooth. Mix in the lemongrass and olive oil. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.
Kuih, or kuih-muih in plural, is bite-sized food in Malaysia. The word, which is pronounced kway, encompasses cakes, confections, and more. Most kuih-muih are sweet and eaten as dessert, but some are savory.
Satay, or sate in Malay, is most akin to the kebab. It’s made with meat threaded onto a wooden skewer that’s then grilled over a fire and served with a peanut sauce in Southeast Asian countries like Malaysia. Both Malaysia and Thailand claim this dish as their own.