About once a month, I will finish a meal and realize that I had forgotten to take a picture of one or more significant steps for the blog. While the cooking process could be considered significant, I really only count the ingredient picture and the completed ones as being significant. If it is the ingredient picture, I will often go ahead and write up the post anyway. I figure that while that picture is good to have, you at least have the list of ingredients and can picture them yourself.
Not having the finished picture is more significant. In this day and age, when I am looking at recipes online and if there is no picture of the finished dish, I am very reluctant to make it. That reluctance is very strange as there are so many recipes in books without corresponding pictures that I have made. Maybe I trust a published cookbook over internet recipe sites? I don’t know.
So when I don’t have the ending picture I have to decide what to do. Make it again? Post without it?
I realized as we finished off the meal that I had not taken a picture of the completed dish. (Bad blogger…). So the picture above is from the original recipe and it is very representative of what it looked like.
I was a little surprised to see soy sauce in a pesto dish.
Making the pesto.
Cook the pasta and add the extras!
Pasta with Cilantro-Peanut Pesto
Prep Time: 20 minutes | Cook Time: 20 minutes | Makes: 4
- 1 bunch cilantro, 1/4 cup leaves reserved for serving
- 1 clove garlic, smashed and peeled
- 3/4-inch piece fresh ginger, peeled
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon red-pepper flakes
- 1/2 teaspoon grated lime zest plus 2 tablespoons juice
- 1 teaspoon light-brown sugar
- 1/3 cup roasted peanuts, divided
- 2 to 3 tablespoons low-sodium soy sauce
- 3/4 pound spaghetti or linguine, cooked according to package instructions
1. In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine. In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.