As my friend Carol and I made our annual batch of pesto to freeze for the winter, we discovered a new pesto that we now will be creating every year, Thai Basil Pesto. As we tasted it we both had only one conclusion, next year we are growing more Thai Basil! It was the best pesto I’ve ever tasted and I’m savoring my three small bags of in to use on special occasions this winter. This stuff is like gold!!We found the recipe on MyRecipes.com and altered it only slightly by using both lemon basil and thai basil, to make two batches. You could also try making it with regular basil and I think it would still be delicious. As for it’s uses, I made a big bowl of soba noodles and vegetables, tossed them in a light sauce then topped each individual plate with a small dollop of the pesto to mix in. You could also use it in homemade spring rolls, over chicken and rice, mixed in with stir fried vegetables or as a condiment on top of any Asian flavored soup. Don’t be afraid of the fish sauce in the recipe, the amount is very slight but I promise it adds to the flavor. Also, dark sesame
oil is preferred over light. We did a taste comparison and decided the dark sesame oil has a more deep flavor.
Hope you enjoy this pesto as much as we did! With so many pesto varieties out there, what’s your favorite pesto combo?
Thai Basil Pesto Recipe
- 2 cups fresh Thai basil leaves, packed
- 2 tablespoons dry-roasted peanuts
- 1 tablespoon sugar
- 1 1/2 tablespoons dark sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon crushed red pepper
- 2 garlic cloves
- Place all ingredients in a food processor; process until smooth. Spoon into small ziplock bags and freeze until ready to use. Or refrigerate for up to two weeks.