Asian Pesto

* Cut out the outer dry leaves of the lemongrass * Sauté the lemongrass in a little tap water until soft and cut off * Combine with the remaining finely chopped ingredients, oil, lime juice and vinegar in a food processor to make a puree and season with salt, sugar and pepper * Fill the Asian pesto into a small jar.

Keep refrigerated for about two to three weeks.

Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!

Related Recipes:

Easter Plait (Original Viennese Six-Strand Plait)For the Easter plait, crumble half of the butter into 350 g of flour. Add 1 pinch of salt, 40 g sugar, 1/8 l... Crab Tails in Soup with Roasted Duck Breast(*) Scampi in lemongrass-ginger soup with roasted duck breast. Preheat the oven to 180 °C upper-lower heat... Coconut Milk Pannacotta with Vanilla Ice Cream and LycheesSoak gelatin in cold water. Slit the vanilla bean lengthwise, scrape out the pulp (use the pulp for... Asian Potato SoupRemove the skin from the onions and chop them. Remove peel from potatoes and chop. Melt butter in a large... Grilled Cheese Skewers on Pesto Toasted Bread with Cabbage and Zucchini Salad1. ) Grilled cheese skewers on pesto toasted bread – (circa 35 min): Clean cherry tomatoes. Cut cheese... Wild Garlic Pesto – Vinegar – Oil – Paste – MustardWild garlic pesto : Rinse the wild garlic, dry it and roughly chop it. Grind finely with the pine nuts... Salmon Tartare in Lime MarinadeFor the salmon tartare in lime marinade, thoroughly remove the bones and fat from the salmon and cut into very... Asian Vegetables Fried in Rice Leaf with Sesame Seed MarinadeHave fun preparing this mushroom dish! For the sesame marinade, roast sesame seeds in a frying pan. Rinse... Carrot Flan with Lime SaucePeel the carrots. Cut out small stars (3 per serving) from carrot slices. Cut the remaining carrots into 5 mm... Salmon Tartare with Avocado on Lime DipFor the salmon tartare with avocado on lime dip, finely dice the salmon and spring onions and mix together...