I adore Thai basil!!! So much so that I completely over did it in the garden this year. One can only eat so much Thai food (especially if you’re not Thai), and even if you eat Thai daily each recipe only calls for so much. Since my plants were going to flower and I still have a few months of valuable growing time I figured it best that I figure out how best to preserve the bounty. Alas, Thai Basil Pesto.
For starters I had to find a recipe. This one seemed to be a nice starting point for my tastebuds and because these are normally ingredients that I have laying around. So, recipe in hand I ambled out to the garden and cut back two of my pots of Thai basil. After washing and discarding the stems and flower buds I had two cups (tightly packed) of leaves. Ready to go I raided my fridge and pantry only to find that I was missing quite a few items, but no worries, quick and creative thinking is a challenge I enjoy.
So here are the ingredients I used in my variation…
2 cups Thai basil (tightly packed)
2 cloves garlic
2 teaspoons fresh ginger
2 teaspoons fish sauce
1/4 cup raw pumpkin seeds
Juice of one small lime juice
1 tablespoon Chili Paste
1 tablespoon peanut butter
1/4 cup olive oil
The process is super simple… put all ingredients in the food processor and blend until smooth. I personally like things spicy so I used quite a bit more chili paste. That being said be sure to taste and alter ingredients to meet your preferred flavors.
This was so good I decided to use for dinner immediately. I made Easy Thai Chicken and tossed the thai pesto with whole wheat spaghetti and some sauteed radish. Delish! The extra I jarred and stored in the freezer.
Tell me how this recipe works out for you.