I just made an "asian pesto" based an a recipe I got from _Asian Ingredients,
A guide to the Foodstuffs of China, Japan, Korea, Thailand, and Vietnam_ by
Bruce Cost. Wow! It is *really* good.

1 1/2 cups Asian basil leaves, tighly packed -- I used Thai basil, bai horapha
1/4 cup Asian mint leaves, tightly packed -- what's "Asian" mint?
1/4 cup cilantro leaves, tightly packed
1 cup peanut oil
1/2 cup raw peanuts -- It takes some time to remove the peanuts from the
shell and remove the papery skin
2 small fresh green chiles -- I used 3 Thai prik ki nu, see:
http://www.panix.com/~clay/cookbook/...cgi?prik-ki-nu
4 large garlic cloves
1 1/2 teaspoon salt
1 teaspoon sugar
3 tablespoons fresh lemon juice -- I juiced a whole lemon

Combine the herbs in a bowl and set aside.

Heat oil in a small skill until nearly smoking, then remove from the heat
and add the peanuts. Allow to sit until lightly browned. Remove the nuts
with a slotted spoon and drain, reserving the oil.

Put the peanuts in a food processor or blender and blend to a rough paste.
Add the chiles, ginger, and garlic, and continue to blend. Add the herbs
and a little of the reserved peanut oil, and continue to blend. Add the
salt, sugar, and lemon juice, and blend until the herbs are very finely
minced.

Note: The peanuts, garlic, and ginger didn't mix well in the blender.
After I added the herbs and some oil, everything mixed well.

Did I say this pesto is *really* good?

I have some fresh Chinese noodles I'm going to cook later today to serve
with this pesto.

For holiday spirit, I am currently enjoying a La Chouffe golden (Belgian)
ale, that I've aged for a few years. See:

http://www.achouffe.be/newen/produits.php

Life is good.

--
Clay Irving >
Never judge a book by its movie.
- J.W. Eagan