Asian Arugula Pesto on Crostini
Chef Mei Ibach
Makes about 1½ cups of pesto
3 cups packed fresh Thai basil leaves
3 cups packed fresh cilantro leaves
1 cup fresh mint leaves
2 cups Arugula leaves
1 cup packed fresh mint leaves
2 Tbsp peeled and finely chopped fresh ginger
3 Tbsp chopped toasted garlic
1 tsp seeded and finely chopped serrano chili or to taste
zest and juice 1 lime
1 Tbsp toasted sesame oil, or to taste
¼ chopped roasted peanuts
½ cup peanut or canola oil
salt and freshly ground pepper to taste
Blanch the basil, cilantro, mint, arugula into a pot of salted boiling water for 5 second. Drain and immediately plunge into ice water to stop the cooking and set the color. Drain, squeeze dry and chop the herbs.
Transfer to a blender or food processor and add the ginger, garlic, chili, lime zest and juice, sesame oil, and peanuts. Pulse a few minutes to coarsely blended, with the motor running, slowing add the peanut or canola oil in a thin stream, stopping a few times to scrape down the sides. Taste and season with salt and pepper. Store covered in the refrigerator for up to 5 days or frozen for up 2 months.
For the crostini, preheat the stovetop griddle or grill pan on a medium-high heat. Brush both sides of the bread slices with olive oil and garlic and grill until golden, about 1-2 minutes.
To serve, spread 1-2 tablespoons of the prepared pesto on each crostini.