This pesto recipe is a new summer favorite. The perfect blend of basil, peanut, lime, and spicy pepper, this variation is great on baked fish or chicken, on crostini, or with chilled noodles.
On the Ingredients
- Thai basil, despite its name, is used widely across all of Southeast Asia, where it’s originally from. This variety of basil has a mild licorice and anise-like flavor with a hint of spice. It has long and narrow leaves and a purple stem.
Recipe Notes and Substitutions
If you can’t find Thai basil you can use other varieties but the flavor won’t be exactly the same. You can also use cashews instead of peanuts.
Thai Basil Pesto
6
servings15
minutes15
minutesThis pesto recipe is a new summer favorite. The perfect blend of basil, peanut, lime, and spicy pepper, this variation is great on baked fish or chicken, on crostini, or with chilled noodles.
Ingredients
2 cups Thai basil leaves
2 large garlic cloves
3/4 cup dry roasted peanuts
2 tsp tamari
juice of 1 lime
1/3 cup sesame oil
1 tbsp coconut palm sugar OR 3 tsp monkfruit sweetener
3 tsp rice vinegar
1 tsp - 1 tbsp red pepper flakes (depending on spice preference)
Directions
- Assemble all the ingredients in a food processor and blitz until you have a smooth pesto. Transfer to an airtight container and store in the refrigerator until ready to use.
