Spicy Mango Pesto Sauce
This delightful variation on traditional pesto can be combined with almost any main course, especially pasta and grilled fish, or used as a dip for vegetables and chips.
- Yield: Makes about 1 3/4 cups
Photography: Matthew Hranek
Source: Body+Soul, September 2005
- Juice from one fresh lemon
- 2 tablespoons olive oil
- 3 cups basil leaves, washed and dried
- 1 cup fresh mango, chopped
- 1 cup toasted pine nuts
- 2 cloves garlic, peeled
- 1 jalapeno pepper, quartered and seeded
- Salt, to taste
- Rice milk, optional
Combine lemon juice, oil, basil, mango, pine nuts, garlic, and jalapeno in a blender or food processor. Blend until basil is finely chopped.
Add salt and stir to blend. Store in a sealed container in the refrigerator. It will last up to three days. If you like your pesto a bit thinner, stir in a little rice milk.