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Ironchef / All my dishes 2 years, 10 months ago
This Asian inspired pesto also goes well with almost any type of seafood and meat.
Prep:15m Cook:15m Servings:8
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Ironchef |
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nathancarnes 2 years, 8 months ago said:
I made this out of items I had at home, substituting white wine vinegar for the lemon juice, almonds for the macadamia nuts, vegetable oil sesame oil for the macadamia oil, and omitting the scallions. I also added a bit of soy sauce for saltiness and Thai sweet chili sauce for a hint of sweet/spiciness. The results were wonderful.
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psy333che 2 years, 9 months ago said:
This dish is wonderful. I love it
painter 2 years, 4 months ago said:
I tried this last night and the pesto was wonderful! I used wild salmon and the colour contrast was great. I didn't have macadamia oil so I used Avocado Oil. Thanks for sharing this!
luisascatering 2 years, 3 months ago said:
May I please inquire what is underneath the salmon? Thanks!
ironchef 2 years, 3 months ago said:
It's a preparation of rice called "sekihan" which uses glutinous rice and azuki beans.
offblueposercow 2 years ago said:
Freakin' delicious! Thank you!
chefelaine 1 year, 1 month ago said:
Another HIGH FIVE recipe, and thank you, Chef! :+D