By pesto many mean only basil pesto, a paste-like sauce made of basil, pine nuts and parmesan cheese. But, in fact, any edible herb can be turned into a pesto. Like, for instance, my favorite Asian herb rau ram. So far, it can be found only in Asian supermarkets like HT Market and Ranch 99. Though, there is a hope that it will appear in regular supermarkets in the nearest future as the interest towards Asian and other world cuisines in Seattle keeps on growing.
In the late spring, you can buy a rau ram seedling in Swansons Nursery and grow your own plant.
Rau Ran is also known as Vietnamese coriander or Vietnamese mint. To my taste, it does have a subtle similarity to cilantro, but has absolutely nothing to do with mint. Rau Ram has its own unique flavor, to explain which is as hard as to explain the flavor of, say, parsley or a boiled egg. The only thing I can say for sure about its flavor is that it’s very fragrant and super delicious.
Besides being used to flavor salads, soups, stews, roasts and marinades, it’s good for pesto. You can use the same ingredients as for a basil pesto, but I suggest trying it also in my Vietnamese inspired pesto.
You will need:
- 1.5-1.6 oz of rau ram (leaves and tender upper stems)
- About 7 Tbsp canola or peanut oil (start with 5 Tbsp and add the other two later if needed for the desired consistency)
- 2 medium garlic cloves
- 1 heaping Tbsp creamy sugar-free peanut butter
- 1-2 tsp fish sauce
- Juice from ½ medium lime
- Salt, to taste
Put all the ingredients into a food processor and run it until a smooth pesto forms. Sometimes, leaves pieces tend to stick to the sides of a food processor, so turn it off, scrape them down with a spatula and run the processor for several more seconds. Transfer the pesto into a container and place in the fridge.
The pesto survives in the fridge for quite a while. Use it as a sauce for all sorts of roasted and grilled meats, poultry and fish; as a sauce for dumplings; as a part of marinades; as a relish to fish or meat tartare or to mild tasting dipping sauces like hummus.
Thanks for this recipe. I have heaps of Rau Ram in my garden. Now I know what to do with it.
Posted by: Suzette | Tuesday, March 01, 2016 at 08:04 PM