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Vegetarian Satays with Asian Pesto

  • 4servings
  • 25minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, H, C, E
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 zucchini , sliced on the bias, 1/4-inch thick

  2. 1 small eggplant, sliced in half, then 1/4-inch slices

  3. 10 large shiitake caps

  4. 4 scallions , 1-inch lengths

  5. Wooden skewers soaked in water

  6. 4 cups roasted peanuts,

  7. 2 cups for plating

  8. 2 large, sliced shallots

  9. 4 cloves sliced garlic

  10. 3 minced Thai bird chiles

  11. 3 kaffir lime leaves, chiffonade

  12. 2 stalks lemon grass, white part only, minced

  13. 1 tablespoon sugar

  14. 2 limes, juiced

  15. 2 cups peanut oil

  16. 1 cup Thai basil leaves

  17. 1/2 cup cilantro leaves

  18. 1/2 cup mint leaves

  19. Salt and black pepper

Instructions Jump to Ingredients ↑

  1. Prepare a hot grill. Skewer the slices individually. The shiitakes should have a scallion on each side. Lightly oil and season the satays and on a hot grill, mark and criss-cross both sides, about 4 to 5 minutes total. In a food processor , add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemon grass and puree smooth. Add sugar, lime juice and season. Drizzle in remaining oil then add the herbs. Check for seasoning.

  2. Lay a bed of peanuts on a large plate. Serve the pesto in a bowl and surround with satays. Garnish with extra kaffir leaves or lemongrass.

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