Hi Guys and welcome to french guy cooking Sometimes great things just happen by accident
I was making an italian pesto Olive oil, garlic, parmesan cheese and pecorino,
and of course a bunch of basil I made a terrible mistake, and used thai basil
instead of classic basil it wasn't bad at all, bu just twisted
Now my friends let's push it to the next level.
Here comes the accidental pesto with an asian twist.
The idea of this dish is to shift the flavors from italy.
to asia We must find a replacement for each and every
ingredient.
Let's do it First the herbs.
Basil is the classic.
It is strong and flavorful.
so we got to replace it with an equivalent.
I choose coriander you could also go mint on this one.
But if you find it too strong, you can sweeten it
by using fifty fifty with parsley I also like to add a bit of chive.
You could use a mortar and pestle but we will use a food processor.
It's just simple and fast.
In the classic recipe, italians use olive oil.
« Se dice olio extra virgine de oliva » We won't use it.
Instead, we will use sesame oil.
This is a tricky oil, becaus it's very powerful and you can screw up a lot of recipes by using
too much.
So we will only use a drizzle of it and the rest will be neutral oil
like canola oil, peanut oil or grapeseed oil.
Mix it up.
This will give richness to the pesto.
Now the pine nuts, they are quite good actually but soooooo expensive.
I got another idea.
We will use cashew nuts, because they have that asian influence running in their veins.
You could also use almonds, peanuts or pistacchio.
Add a handful of nuts in the food processor.
They will give a great body to the mix.
Garlic.
Garlic definitely stays in the mix.
But now it comes with his buddy, the ginger.
Let's face it, garlic and ginger complement each other so well.
One clove of garlic, one small thumb of ginger.
Grate them and add them in the bowl.
Cheese ! I must admit that I am really stuck on that
one.
We could replace it by tofu, but it won't be as melty...
Well done italians, we can't go otherwise.
Between you and me, we could easily go frenchy on the cheese...
Ah forget it, that may sounds rude ! Add a good handful of parmesan or pecorino
or both if you got them, in the food processor.
Bonus!
In my opinion, no asian sauce would be complete without a bit of chili.
Add some to your taste.
You can also add a tiny drizzle of lime to wake things up.
Mix everything up, roughly or finely, as you like it.
Add one or two tablespoons to the pasta.
I am choosing Linguine, but you can choose any pasta you like.
You know what ? I am in love with this dish.
It's simple, it's fast, it's delicious, it's beautiful.
But there is even better.
There are tons of differents ways you could twist this pesto.
The number of available herbs, multiplied by
the number of nuts and finally by the number of fragrant oils.
That is amazing.
Always challenge the recipe, you'll be a better cook in no time.
I was wondering how would you twist this recipe, with products you like.
Well that's it.
Thank you guys for watching, it's always a pleasure.
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Bye Bye.
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