Ingredients10 m servings 84
- Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 84 calories; 7.4 3.4 1.9 0 197 Full nutrition
ReviewsRead all reviews 20
I had a bunch of "leftover" cilantro and wondered what to do with all of it. This recipe came to the rescue. I am out of fish sauce, so I used lite soy sauce in lieu of that. I completely forgot...
I personally would give this 4 stars, but EVERYBODY else that ate it loved it. I followed the recipe exactly and thought it was good, but needed a little bit of brightness to it. SO I added a ...
Yum! I love Thai food and this did not disappoint. I cut the cayenne because I have small children, but that is the only alteration I made. This will be a permanent addition to my kitchen!
Made the recipe exactly as written, and we were pleased with the sharp, sweet and spicy flavors. I added part of the pesto to spaghetti noodles with shredded carrot and green onion - tasty, but...
We loved this. I was worried that the cilantro would be overwhelming, but not so. There was no fish sauce at our local grocery store, so used soy sauce. I also added a little lemon juice. My ...
This is great! I made a few small changes: 2 tbsp olive oil + 1 tbsp sesame oil, added 1 lime's worth of juice, and a little srirracha sauce to pump up the spice. We didn't have any fish oil o...
I thought this was good. Didn't have fish sauce so I used soy sauce instead. Only put half the cayenne but would put the full amount next time or maybe a Thai red chili or two. Hubby wants too k...
I do a cilantro pesto of my own. just cilantro, olive oil, garlic. That way I can add what I need to flavor my food, be it mexican, thai or whatever.