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.
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
Using a food processor, pulse the Thai basil, coriander and fresh mint together.
Add in garlic cloves, peanuts and give it a quick pulse.
Add in the seasoning sauces and olive oil and blend until smooth. Taste and adjust seasoning accordingly.
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.