A bright, unexpected pesto with a warm spiced edge. Roasted citrus, fresh herbs, toasted almonds, and pure ALSHIFA Ginger in Pure Honey blend into a chunky, versatile sauce — spoon it over grilled fish, chicken, roasted vegetables, or a cheese board.
Yield: Makes 1 1/4 cups
Ingredients
- Cooking spray
- 1/2 orange, sliced
- 1/2 lime, sliced
- 1 lemon, sliced (seeds removed)
- 6 kumquats, chopped
- 1/3 cup ALSHIFA Ginger in Pure Honey
- 1/2 cup mint leaves, chopped
- 2 tablespoons chives, chopped
- 2 tablespoons parsley
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon Asian garlic chili sauce
- 1/4 teaspoon 5-spice powder
- 1/2 cup pineapple chunks, with natural juice
- 1 tablespoon mirin
- 1 teaspoon soy sauce
- 1/3 cup toasted almonds
- 1/3 cup olive oil
Directions
- Preheat the oven to 425°F. Line a baking sheet with parchment or foil and coat with cooking spray.
- Arrange the orange, lime, and lemon slices in a single layer and brush with a little olive oil. Roast for 35 minutes, until caramelized.
- Meanwhile, add all the remaining ingredients to a food processor or blender.
- Remove the citrus from the oven and let cool, then add to the processor.
- Pulse until the mixture is chunky but not fully puréed. Serve or store refrigerated.
