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.
Servings: 4Prep 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.
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