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
- 180 g (2 ) small oranges, peeled
- 60 ml (¼ cup) rice wine vinegar
- 60 ml (¼ cup) dark sesame oil
- (2 Tablespoons) low sodium soy sauce
- (2 Tablespoons) hoisin sauce
- (2 teaspoons) Asian chili sauce
- 120 g (4 cups) fresh spinach
- 20 g (½ cup) fresh cilantro leaves, packed
- (16 fresh) basil leaves
- (2 garlic) cloves, peeled
- 20 g (1 ) 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
- 180 g (2 ) small oranges, peeled
- 60 ml (¼ cup) rice wine vinegar
- 60 ml (¼ cup) dark sesame oil
- (2 Tablespoons) low sodium soy sauce
- (2 Tablespoons) hoisin sauce
- (2 teaspoons) Asian chili sauce
- 120 g (4 cups) fresh spinach
- 20 g (½ cup) fresh cilantro leaves, packed
- (16 fresh) basil leaves
- (2 cloves) garlic, peeled
- 20 g (1 ) 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
- 160 g (1 ) 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
- 60 g (2 cups) baby fresh spinach
- 10 g (¼ cup) fresh cilantro leaves, packed
- (8 fresh) basil leaves
- (1 garlic) clove, peeled
- 10 g (1 piece) 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
- 160 g (1 ) 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
- 60 g (2 cups) baby fresh spinach
- 10 g (¼ cup) fresh cilantro leaves, packed
- (8 fresh) basil leaves
- (1 garlic) clove, peeled
- 10 g (1 piece) 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.
