Bok Choy Pesto with Cilantro and Black Sesame Seed, an excellent Asian fusion pesto sauce perfect for a dip or to serve with pasta.
I’m a huge fan of the traditional Italian pesto sauce. It’s so versatile and can be used in pasta, salad dressings, even pizza. I’m always surprised when I find young kids eating pesto sauce. We don’t give our kids or their taste buds much credit.
In an effort to mix things up and make our meals more healthy, I’m sharing a twist on my beloved pesto, this Bok Choy Pesto with Cilantro and Black Sesame Seeds. A little asian fusion.
The green base is made with cilantro and baby bok choy. I’ve also added garlic, ginger, olive oil, and sesame oil. It smells heavenly!
You can use this pesto sauce with regular ‘ole spaghetti or even some chow mein or udon noodles, to keep things interesting.
My kids loved this sauce. Again, any pesto you come up with is so versatile. You can even use it as a dipping sauce with some pita bread.
Thank you, Frieda’s Produce for the beautiful bok choy!
Bok Choy Pesto with Cilantro and Black Sesame Seed
Bok Choy Pesto with Cilantro and Black Sesame Seed, an excellent Asian fusion pesto sauce perfect for a dip or to serve with pasta.
Ingredients
- 4 small bok choy
- 2 cup cilantro, fresh, loosely packed
- 2 garlic cloves
- 1 in ginger, fresh
- 1 tsp lemon juice
- ½ tsp salt
- ⅛ tsp black pepper, ground
- ½ cup extra virgin olive oil
- 2 tsp sesame oil
- 2 tsp sesame seeds
Instructions
- 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.
Notes
Serving Suggestions: Serve as an appetizer with bread, or mix with your favorite pasta.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 194Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 236mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 2g
When I made it with bok choy, i found four cups of bok was too much, a bit too leaf-flavored, the cilantro didn’t cut through. when i make a version with spinach four cups is ok. this is a delicious meal, one of my favorites. i use whatever greens my farmshare is sending me home with.
I have found different varieties of bok choy to have different flavors and intensities. I love the idea of making pesto with whatever greens you have handy.
Joining you from the Meatless Monday Blog Hop! What a yummy recipe! I will be trying this for sure! I am now following you on all social media. Hope you will stop by and do the same!
Sandra
The Adored Home
I have to say I agree with you. My kids are adults now, but I had the same feeling then as you do now. They have a summer break to play, and it takes them a month to get back to the swing of things in the fall where they don’t learn much either. Why not just keep it to a day of celebrating the last day of school?
Anyway, this looks fantastic. I love your pictures.
Other than sauteed I never know how to use bok choy. Thanks so much for sharing your great pesto recipe. I love the exotic twist you created!