Asian Pesto Sauce
Zesty orange, chili sauce, and ginger are just a few of the ingredients that transform ordinary pesto into an Asian-inspired sauce.
Ingredients
- 2 (180 g) small oranges, peeled
- ¼ cup (60 ml) rice wine vinegar
- ¼ cup (60 ml) dark sesame oil
- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons hoisin sauce
- 2 teaspoons Asian chili sauce
- 4 cups (120 g) fresh spinach
- ½ cup (20 g) fresh cilantro leaves, packed
- 16 fresh basil leaves
- 2 garlic cloves, peeled
- 1 (20 g) fresh ginger root, 1" slice
- 2 strips orange peel
Directions
- With a peeler or paring knife, remove the peel and white pith from the orange, leaving just the flesh and reserving 1 strip of zest.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 15-20 seconds or until desired consistency is reached.
Ingredients
- 2 (180 g) small oranges, peeled
- ¼ cup (60 ml) rice wine vinegar
- ¼ cup (60 ml) dark sesame oil
- 2 Tablespoons low sodium soy sauce
- 2 Tablespoons hoisin sauce
- 2 teaspoons Asian chili sauce
- 4 cups (120 g) fresh spinach
- ½ cup (20 g) fresh cilantro leaves, packed
- 16 fresh basil leaves
- 2 cloves garlic, peeled
- 1 (20 g) fresh ginger root, 1" slice
- 2 strips orange peel
Directions
- With a peeler or paring knife, remove the peel and white pith from the orange, leaving just the flesh and reserving 1 strip of zest.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 15-20 seconds or until desired consistency is reached.
Ingredients
- 1 (160 g) small orange, peeled
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons dark sesame oil
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon hoisin sauce
- 1 teaspoon Asian chili sauce
- 2 cups (60 g) baby fresh spinach
- ¼ cup (10 g) fresh cilantro leaves, packed
- 8 fresh basil leaves
- 1 garlic clove, peeled
- 1 piece (10 g) fresh ginger root, ½" slice
- 1 strip orange peel
Directions
- With a peeler or paring knife, remove the peel and white pith from the orange, leaving just the flesh and reserving 1 strip of zest.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 15-20 seconds or until desired consistency is reached.
Ingredients
- 1 (160 g) small orange, peeled
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons dark sesame oil
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon hoisin sauce
- 1 teaspoon Asian chili sauce
- 2 cups (60 g) baby fresh spinach
- ¼ cup (10 g) fresh cilantro leaves, packed
- 8 fresh basil leaves
- 1 garlic clove, peeled
- 1 piece (10 g) fresh ginger root, ½" slice
- 1 strip orange peel
Directions
- With a peeler or paring knife, remove the peel and white pith from the orange, leaving just the flesh and reserving 1 strip of zest.
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 15-20 seconds or until desired consistency is reached.
