Title: Pesto~ asian "bruce cost's asian ingredients"
 Categories: Sauce, Herb, Nut, Cheese/eggs, Chilies
      Yield: 2 1/2 cups
 
           Ginger Island Restaurant
      1 c  Oil, peanut
    1/2 c  Peanuts, raw
      2 sm Chile peppers, Green
           Fresh seeded
           Serrano or Jalapeno
      1 tb Ginger, fresh; chopped
      4    Garlic cloves
  1 1/2 c  Basil leaves, fresh
           - tightly packed
    1/4 c  Mint leaves,
    1/4 c  Cilantro leaves,
           - tightly packed
           - tightly packed
      3 tb Lemon juice
           -freshly squeezed
  1 1/2 ts Salt
      1 ts Sugar
 
  Heat oil in a small skillet until nearly smoking, then remove from
  the heat and add the peanuts. Allow to sit until lightly browned.
  Remove the nuts with a slotted spoon and drain, reserving the oil.
  
  Put the peanuts in a food processor or blender and blend to a rough
  paste. Add the chilies, ginger and garlic and continue to blend, Add
  the herbs and a little of the reserved oil, and continue to blend.
  Add the salt, sugar and lemon juice, and blend until the herbs are
  very finely minced.
  
  Transfer the mixture to a serving bowl and stir in the remaining oil.
  
  Serve along side warm or cold noodles, and allow each eater to spoon
  sauce to taste over a helping of noodles.