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Thai Basil Pesto

I’m a huge fan of pesto sauce. Pesto originated from Northern Italy, Genoa to be precise. Traditionally, it is made with sweet basil leaves, crushed garlic, pine nuts, parmigiana-reggiano (parmesan cheese) and lots of good quality olive oil. Besides basil pesto, you might have come across other versions i.e. sun-dried tomato, anchovies, pistachio, etc.
In today’s version, I’m lending an Asian twist to this classic basil pesto recipe and I hope you’ll like it as much as I do. This no-cook Thai Basil Pesto sauce is so versatile, you could toss it with your favorite pasta or noodles, use it as a dipping sauce or simply as a spread on a piece of freshly toasted baguette.

The ratio of the herbs is roughly 2:1:1, remember the star of the show is Thai Basil Leaves. 

 

 

 

 

 

 

 

 

Ingredients:
2 cups Thai basil leaves
1 cup coriander
1 cup fresh mint
3 cloves garlic
¼ cup (60 g) roasted peanuts
1 tbsp soy sauce
2 tsp fish sauce
Juice from 1 large lime
¼ cup (60 ml) extra virgin olive oil

Fills an 8 oz. / 250 g jar

Recipe loosely adapted from: Cooking Onions

From left to right: Thai basil leaves, fresh mint and coriander.

From left to right: Thai basil leaves, fresh mint and coriander.

The ratio of the herbs should be 2:1:1, Thai basil leaves being the star of the show. :-)

The ratio of the herbs should be 2:1:1, Thai basil leaves being the star of the show. 🙂

The line up.

The line up.

 

Using a food processor, pulse the Thai basil, coriander and fresh mint together.

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Add in garlic cloves, peanuts and give it a quick pulse.

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Add in the seasoning sauces and olive oil and blend until smooth. Taste and adjust seasoning accordingly.

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Store in a glass jar or container. Drizzle a thin layer of olive oil on top of the pesto to keep it the color fresh. Refrigerate until ready to use.

How to make Thai Basil Pesto by Bear Naked Food

How to make Thai Basil Pesto by Bear Naked Food

How to make Thai Basil Pesto by Bear Naked Food

How to make Thai Basil Pesto by Bear Naked Food

 

Thai Basil Pesto
 
Prep time
Total time
 
An Asian twist of the classic Italian basil pesto sauce, using Thai basil leaves, coriander and fresh mint leaves.
Recipe type: Sauces
Serves: 8 oz. glass jar
Ingredients
  • 2 cups Thai basil leaves
  • 1 cup coriander
  • 1 cup fresh mint
  • 3 cloves garlic
  • ¼ cup (60 g) roasted peanuts
  • 1 tbsp soy sauce
  • 2 tsp fish sauce
  • Juice from 1 large lime
  • ¼ cup (60 ml) extra virgin olive oil
Instructions
  1. Using a food processor, pulse the Thai basil, coriander and fresh mint together.
  2. Add in garlic cloves, peanuts and give it a quick pulse.
  3. Add in the seasoning sauces and olive oil and blend until smooth. Taste and adjust seasoning accordingly.
  4. Store in a glass jar or container. Drizzle a thin layer of olive oil on top of the pesto to keep it the color fresh. Refrigerate until ready to use.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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