Ingredients
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Directions
- In a large saucepot, place the avocado oil and the pounded lemongrass. Bring to 200°F, then turn off the heat and let steep for 30 minutes. This will extract the lemongrass oils and infuse the avocado oil. Strain the oil mixture and place in the cooler. Reserve the lemongrass.
- In a mortar pestle, grind the Szechuan peppercorns. Mix the ground Szechuan peppercorns with the white and black sesame seeds. Combine peppercorns mixture with the herb mixture, and season with salt and pepper to taste. This is best made 1 to 2 days in advance so that all the flavors come together.
Ingredient availability varies by location*
Chef Tip:
This recipe is a unique twist on pesto, with strong flavors that create a robust sauce to pair with shrimp, fish, chicken, beef, and pork.
