Thai Basil Pesto

Thai Basil Pesto

in Different, European, Thai, Topping, Vegetarian

This is my first variation of Thai Basil Pesto.   There have been several variations with different ingredients.   The flavor was inspired by a Thai flavored Bahn Mi Sandwich.   I enjoyed it so much, I had make my own version.   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 rice wine vinegar
  • 1 teaspoon red pepper flakes (Thai chili flakes are best)
  • 1/2 tablespoon palm sugar
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon fish sauce
  • 1 tablespoon lime juice (1 – 2 limes)
  • 1/2 tsp Salt, to taste

Combine the ingredients

  1. Add palm sugar in soy sauce, fish sauce, rice vinegar and lime juice in a small bowl.
  2. Stir to dissolve the sugar.
  3. Add Thai basil, garlic, peanuts, salt, red pepper flakes and sesame oil into food processor.
  4. Pour the soy sauce mixture over the ingredients in the food processor.
  5. 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.