Thai Basil Pesto

originally from the San Francisco Chronicle

adapted by Jeanne Milligan

makes 1 1/4 cups

1/2 cup unsalted dry-roasted peanuts

1 serrano chile, seeded (reserve half of the seeds) and chopped

1 1/2 teaspoons finely chopped fresh ginger

1/2 teaspoon finely chopped garlic

5 tablespoons fresh lime juice (less if you don't want it tart)

1 1/2 tablespoons Asian fish sauce

1 1/2 teaspoons sugar

1/2 teaspoon kosher salt

6 tablespoons peanut oil

1 cup (firmly packed) Thai basil leaves

1/2 cup fresh mint leaves

Process the dry-roasted peanuts in a food processor until very finely chopped; peanuts should look like small bulgur wheat grains. Be careful not to process too long, or they will turn into peanut butter. Add the serrano chile and the reserved seeds, ginger, garlic, lime juice, fish sauce, sugar and salt. Continue to process until the mixture is smooth.

With the food processor running, add the peanut oil in a slow, steady stream. Process until all the oil has been incorporated.

Add the fresh basil and mint leaves. Pulse, scraping the sides of the bowl frequently, until the basil and mint are finely chopped and well incorporated into the pesto. Taste and adjust the seasoning and acidity. If needed, thin with a little water.

Consider doubling or tripling the recipe and freezing what you don't use, as these ingredients are not always easily available. This is great on fish. You'll probably wish you made more.