Sesame Pesto Food

CILANTRO AND SESAME PESTO

Steps:

• Put the sesame seeds in a food processor and pulse until finely ground. Add the cilantro, garlic, lime zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the manchego and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.

RAMEN NOODLES WITH MISO PESTO

Steps:

• Bring a medium pot of water to a boil.
• Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.
• Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.
• Divide noodles between bowls and top with sesame seeds.
• Do Ahead
• Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.

SESAME PESTO

Steps:

• Toast the sesame seeds in a dry skillet over medium heat until lightly browned and subtley fragrant. Watch pan carefully because sesame seeds burn easily.
• Set aside to cool.
• Once cooled, place sesame seeds in a blender or food processor and blend until coarsely ground, about 30 seconds total.
• Add the cilantro, parsley, garlic, lemon juice, salt and pepper. Blend mixture using the pulse button setting.
• With machine running, {{gradually}} add the olive oil in a steady, slow stream and process mixture until smooth.
• Store in covered container in refrigerator. Use up within 1 month. Bring to room temperature before serving.

BOK CHOY PESTO WITH CILANTRO AND BLACK SESAME SEED

Steps:

• In a food processor, purée box choy, cilantro, garlic, ginger, lemon juice, salt and pepper until smooth.
• While the machine is running, mix in olive oil and sesame oil until sauce is smooth and creamy.
• Transfer sauce to a bowl and stir in sesame seeds.

TWICE-COOKED EGGPLANT WITH CILANTRO-SESAME PESTO

Steps:

• 1. To roast the eggplant: Position a rack in the center of the oven and preheat the oven to 425 degrees F.
• 2. Toss the eggplant with the oil in a large bowl. Season with salt and pepper. Spread on an 18-by-13-inch half-sheet pan. Roast, stirring occasionally, until tender and lightly browned, about 15 minutes. Let cool completely. (The eggplant can be covered and stored at room temperature for up to 4 hours.)
• 3. To make the pesto: With the machine running, drop the garlic through the feed tube of a processor to mince it. Add the cilantro, lemon juice, sesame oil, and sesame seeds and process until pureed. With the machine running, pour the olive oil through the feed tube to make a smooth sauce. Season to taste with salt and pepper. (The pesto can be covered tightly and stored at room temperature for up
• to 4 hours.)
• 4. To make the mayonnaise: Whisk all of the ingredients together in a small bowl. Set aside for up to 1 hour.
• 5. To finish the eggplant: Heat a large wok or skillet over high heat. Add the oil and swirl the wok to coat the sides. Add the eggplant and spread it out in a single layer. Let cook until the underside is seared, about 1 minute. Stir-fry until hot, about 1 minute more. Remove the wok from the heat. Add 3 tablespoons of the pesto, the pine nuts, the cilantro leaves, and the sesame seeds. Transfer to a serving bowl, drizzle with the mayonnaise, and serve hot, with the remaining pesto passed on the side. (Leftover pesto is delicious stirred into plain steamed rice or used to flavor vinaigrette.)