Title: Asian pesto
 Categories: Main dish, Pasta, Sauces, Vegetarian
      Yield: 2 1/2 cups
 
      1 c  Oil
    1/2 c  Peanuts
      2 sm Green chile peppers,
           -- seeded
      1 tb Ginger, chopped
      4    Garlic cloves
  1 1/2 c  Basil leaves
    1/4 c  Mint leaves
    1/4 c  Cilantro leaves
      3 tb Lemon juice
  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.
  
  Paula Hamilton, "Food Day" in "Daily Review", July 6, 1994 Posted by
  Dorothy Hair 7/7/94