Main
Loading...
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 minutesIngredients
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
Directions
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
Tags: Oriental
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.
Reviews
No reviews yet | Get new review notifications:
Subscribe via RSS Feed