Best Sesame Pesto Recipes

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.)

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.

LEMONGRASS SKEWERED SWORDFISH W/ THAI BASIL PESTO AND SESAME LONG BEANS

Steps:

• Cut 1 stalk of lemongrass in half and on bias. Skewer the swordfish. Fine dice the other stalk of lemongrass and mix with 1 tablespoon chopped garlic and 1/4 cup soy oil. Marinate the swordfish steak. In a blender, add the Thai basil, egg yolk, rice vinegar, jalapeño, Parmesan cheese, and one tablespoon chopped garlic. Add 4 ounces of soy oil in a slow steady stream to emulsify the sauce. Blanch long beans in boiling salted water, then saute quickly in a little bit of oil. Season with salt and white pepper, and then dress the beans with the sesame oil, sesame seeds, soy sauce, and 1 tablespoon rice vinegar. Grill the swordfish for about 8 to 10 minutes. Toss the long beans in sesame dressing, put in the middle of the plate, and on top of the beans put the fried potato noodles. Lean the swordfish against the potatoes and finish with the thai basil pesto.

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.

SESAME FISH FILETS WITH CILANTRO PESTO SAUCE

Steps:

• PESTO Toast almonds and sesame seeds in small non stick skillet over medium high heat, stirring constantly to avoid burning. When golden (about 5 minutes), take off heat and cool slightly. In small processor bowl or food chopper, add cilantro and nuts/seeds. Process until nuts are finely ground. While running, add olive oil, lemon juice and optional sesame oil until well blended and thick. This could be spooned over hot fish as is, for a pleasing presentation. FISH Cut fish into 4 4oz portions if desired. Dry with paper towels, brush with about 1 T. olive oil then sprinkle with salt and pepper. Put sesame seeds in shallow dish and press fish filets into seeds to adhere. Heat large skillet with oven proof handles over medium high heat, with 1 T olive oil. When oil is hot, add fish to pan and sear without moving the fish for about 3 minutes or until edges of fish turn opaque. Carefully turn fish, adding more oil to pan if necessary to keep seeds from sticking to pan. While cooking fish, finish sauce (see below). Cook until fish feels firm, about 3-5 more minutes (depending on thickness of filets). Fish can be kept warm in 200°F oven until sauce is ready. To finish pesto sauce: In small non-stick skillet over high heat with a dash of olive oil, saute tomatoes and garlic about 1 minute. When juices from tomatoes are exuding into pan, add wine and pesto while reducing heat. Stir to combine and heat through. Spoon sauce over fish and serve.

ROMAINE PESTO WITH SESAME SEEDS, ASIAGO AND SUN-DRIED TOMATOES

Steps:

• Toast the sesame seeds in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
• Add the romaine and 1/4 teaspoon salt and pulse until finely chopped.
• Add the asiago and pulse to combine.
• Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the sun-dried tomatoes. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.