Asian Pesto

• 2 garlic cloves, crushed
• 1 cup fresh cilantro
• 1/2 cup of fresh mint
• 1/2 cup fresh basil
• 1/3 cup roasted macadamia nuts
• 1 (4 ounce) can water chestnuts, drained
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh ginger, grated
• 2 teaspoons chopped Thai chiles
• 2 teaspoons toasted sesame oil
• 1/2 cup sunflower oil
• 1 pinch salt

1. In food processor, with motor running, drop garlic through the feed tube and process until finely chopped. Add cilantro, mint, and basil and pulse until coarsely chopped.
2. Add macadamia nuts, water chestnuts, lime juice, ginger, chile and sesame oil and pulse to combine. Scrape down sides.
3. Slowly add the sunflower oil through the feed tube and process until smooth. Season to taste with salt.

garlic, fresh cilantro, mint, fresh basil, nuts, water chestnuts, lime juice, fresh ginger, chiles, sesame oil, sunflower oil, salt

Taken from www.food.com/recipe/asian-pesto-485735 (may not work)