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!
- 4 small bok choy
- 2 cup cilantro, fresh, loosely packed
- 2 garlic cloves
- 1 in ginger, fresh
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/8 tsp black pepper, ground
- 1/2 cup extra virgin olive oil
- 2 tsp sesame oil
- 2 tsp sesame seeds
- 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.
Serving Suggestions: Serve as an appetizer with bread, or mix with your favorite pasta.