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Thai Basil Pesto

Submitted by: gladdismom on May 13, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Thai Basil Pesto

I made this recipe my own by combining ideas from several different recipes I found on the internet. Great on oriental noodles, or on grilled chicken or fish.

Difficulty: Easy

Servings: 4

Prep Time: 10 minutes   Cook Time: 0 minutes  


2 cups fresh Thai basil leaves
3 Tbsp. dry-roasted peanuts
2 Tbsp. lime juice
1 Tbsp. fish sauce or soy sauce
1 Tbsp. sugar
1 tsp. dark sesame oil
1 or 2 red chilis, minced
2 garlic cloves
1/4 cup peanut oil


Place all ingredients in a food processor or blender and process until smooth. When storing press plastic wrap onto surface of pesto to preserve color. Store up to 1 week in the refrigerator, or freeze in ice cube trays for 6 months.

Categories: Appetizers & Snacks, Condiments, Dressings, Entertaining, Gluten-Free, Gourmet, Grill-Outdoor Cooking, Lactose-Free, Non-Dairy, Relishes & Chutneys, Sauces, Vegan, Vegetarian


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