Vegetarian Satays with Asian Pesto

Total Time:
25 min
15 min
10 min

4 servings

  • Vegetarian Satays:
  • 1 zucchini, sliced on the bias, 1/4-inch thick
  • 1 small eggplant, sliced in half, then 1/4-inch slices
  • 10 large shiitake caps
  • 4 scallions, 1-inch lengths
  • Wooden skewers soaked in water
  • Peanut Pesto:
  • 4 cups roasted peanuts, 2 cups for plating
  • 2 large, sliced shallots
  • 4 cloves sliced garlic
  • 3 minced Thai bird chiles
  • 3 kaffir lime leaves, chiffonade
  • 2 stalks lemon grass, white part only, minced
  • 1 tablespoon sugar
  • 2 limes, juiced
  • 2 cups peanut oil
  • 1 cup Thai basil leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup mint leaves
  • Salt and black pepper
  • Prepare a hot grill. Skewer the slices individually. The shiitakes should have a scallion on each side. Lightly oil and season the satays and on a hot grill, mark and criss-cross both sides, about 4 to 5 minutes total. In a food processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemon grass and puree smooth. Add sugar, lime juice and season. Drizzle in remaining oil then add the herbs. Check for seasoning.

  • Lay a bed of peanuts on a large plate. Serve the pesto in a bowl and surround with satays. Garnish with extra kaffir leaves or lemongrass.

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