Thai Basil Pesto

Thai Basil Pesto v2

in Asian, Different, European, Ingredient, Vegetarian

This is another variation of Thai Basil Pesto.   This one does not use fish sauce and it uses less Thai flavors.   I really like this recipe over pasta: spiral, bow-tie or spaghetti.   Try it as a topping for a bowl with: pasta, rice, quinoa, couscous or beans.

Thai Basil is commonly used with Cambodian, Laos, Thai and Vietnamese cooking.   It has a different flavor than the Italian Basil used in North American and European dishes.   You can find it at any Asian grocery store.

Thai Basil Pesto

  • Servings: 4
  • Difficulty: easy
  • Print

Makes: 1 cup

Tools needed

  • Food Processor
  • Measuring spoons
  • Measuring Cups

Ingredients

  • 2 cups Thai basil leaves, packed
  • 4 cloves garlic
  • ¼ cup dry roasted peanuts (use less salt, if using salted peanuts)
  • 3 tablespoons sesame oil
  • 1½ tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon agave nectar
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice (1 – 2 limes)
  • 1/2 tsp Salt, to taste

Combine the ingredients

  1. Add the Thai basil into the food processor.
  2. Add all dry ingredients on top of the Basil.
  3. Add all wet ingredients into the food processor..
  4. Puree until the texture is smooth.

Recipe notes

  • The recipe makes one cup of pesto.
  • I like to double the recipe.

So many uses

  • Use as a topping for a bowl with pasta, rice, quinoa, couscous or beans.
  • Use as a spread for sandwiches
  • Top a bowl of soup