Cold Ginger Pesto Recipes

CHICKEN WITH GINGER PESTO

Chicken with Ginger Pesto image

This is my version of a Chinese classic, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty presentation when sliced on bias and served with the bright green, fresh sauce drizzled all over it.

Provided by Kelly Joy

Categories World Cuisine Recipes Asian

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds skinless, boneless chicken breast halves
½ cup dry white wine
¼ cup vegetable oil
2 tablespoons grated fresh ginger root
2 cloves garlic, minced
1 tablespoon salt
1 teaspoon white sugar
1 bunch green onions, cut into 1/4-inch pieces

Steps:

Pour the white wine into a saucepan of lightly salted water, and place the chicken breasts into the pan. Bring the pan to a boil, reduce the heat, and simmer the chicken until cooked through and white, 8 to 10 minutes. Remove from the heat, and let the chicken cool in the broth. Remove from the broth, and set the chicken aside.
Heat the vegetable oil in a skillet over medium-low heat, and stir in the ginger, garlic, salt, and sugar. Reduce heat to low, and cook, stirring occasionally, until the garlic is browned and soft, and the oil is flavored, about 20 minutes. Stir in the green onions, and cook for another 10 minutes, stirring occasionally, until the white parts of the onions are soft.
Slice the poached chicken breasts on the bias into slices about 1 inch wide, and arrange attractively on a plate. Spoon the green onion mixture over the chicken breasts, and serve.

Nutrition Facts : Calories 201 calories, Carbohydrate 3.5 g, Cholesterol 58.5 mg, Fat 9.2 g, Fiber 0.8 g, Protein 22.6 g, SaturatedFat 1.7 g, Sodium 925.5 mg, Sugar 1.4 g

COLD GINGER PESTO

Cold Ginger Pesto image

A really great Asian-influenced alternative to traditional pesto! This is great tossed with poached chicken or pasta!

Provided by Mercy

Categories Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup light vegetable oil
1/2 teaspoon salt
1/4 cup green onion
1/4 cup ginger, minced
2 tablespoons shallots, minced
1/4 cup lightly packed cilantro
1/8 teaspoon white pepper
1/2 cup macadamia nuts, finely chopped

Steps:

In a small saucepan heat oil, add salt and cook for 2 to 3 minutes.
Cool to room temperature and blend the oil with the ginger, green onions, cilantro, shallots, white pepper and in a food processor.
Stir the macadamia nuts into the pesto.

Nutrition Facts : Calories 1543.8, Fat 161.2, SaturatedFat 16.2, Sodium 1181.3, Carbohydrate 30.1, Fiber 9.3, Sugar 4.4, Protein 8.3

GINGERED MINT PESTO

Gingered Mint Pesto image

Categories Sauce Food Processor Garlic Ginger No-Cook Quick & Easy Mint Cashew Summer Gourmet

Yield Makes about 1 cup

Number Of Ingredients 6

Ingredients

2 1/2 cups packed fresh mint leaves, washed well and spun dry
1 1/2 tablespoons minced peeled fresh gingerroot
1/3 cup salted roasted cashews
1/2 cup olive oil
1 large garlic clove, minced
1/4 teaspoon sugar

Steps:

In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

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