Thai Basil pesto

There are times, in the depth of winter, when I absolutely crave Thai basil. And here in Norman Oklahoma you can’t just pick it up at the local grocery, you have to make a special trip to Cao Nguyen. So two weeks ago I harvested all my Thai basil and made a pesto, which I then froze in those little snack-sized ziplock baggies. I intend to use it in fresh spring rolls, Thai curries, and on rice noodles.

Thai pesto (process the following in your blender)Thai basil

  • 1 – 2 cloves minced garlic
  • 1/2 cup peanut oil
  • 1/2 cup dry roasted peanuts
  • 1 tsp minced fresh ginger
  • 2 Tbsp lime juice
  • 2 tsp fish sauce (optional; if you leave it out add 1 tsp salt)
  • 1/4 cup sweet chili sauce (or substitute hot chili and brown sugar)
  • lots and lots of Thai basil leaves (as much as you can jam into the blender)

If your blender balks at processing all this, gradually add a little water.



Filed under Cook

3 responses to “Thai Basil pesto

  1. Great idea! Sounds delicious. I make a good crazy chicken rice noodle dish with Thai basil.
    I’m looking for more recipes that use that herb.

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