(see also Cold Chicken Tossed with Fresh Ginger Pesto)
1/2 cup canola oil
1/2 teaspoon salt
1/4 cup minced fresh ginger
1/4 cup minced green onion
1/4 cup lightly packed cilantro, minced
1/2 cup finely chopped macadamia nuts
2 tablespoons minced shallots
1/8 teaspoon white pepper
1 teaspoon garlic
garlic chili paste, to taste
In a small saucepan, heat oil and salt 2 or 3 minutes; cool. Stir in remaining pesto ingredients.
Makes 1 cup.
Cut chicken in 1 inch wide strips and toss with fresh ginger pesto. Great with crisp assorted greens in a salad or with hot steamed rice.