A variation on traditional pesto, using Thai basil, sesame oil, and other ingredients, giving it a slightly anise flavor.
Total Time
5min
4.3
3 Ratings
Author: Richard Smith
Servings:
2
Ingredients
•
2
cups
Fresh Thai Basil Leaves
•
2
Tbsp
Peanuts
•
2
cloves
Garlic
•
1
Tbsp
Palm Sugar
•
1
Tbsp
Fish Sauce
•
1
Tbsp
Rice Vinegar
•
1
tsp
Crushed Red Pepper Flakes
Cooking Instructions
1.
Separate basil leaves from stalks and wash, and measure the Fresh Thai Basil Leaves (2 cups).
2.
Peel Garlic (2 cloves) and prepare the Peanuts (2 Tbsp), Palm Sugar (1 Tbsp), Fish Sauce (1 Tbsp), Rice Vinegar (1 Tbsp), and Crushed Red Pepper Flakes (1 tsp).
3.
Place all ingredients in a blender or food processor and blend until smooth.
4.
Toss with noodles or vegetables when ready, or refrigerate formup to two weeks. Can also be frozen and used when needed.
Nutrition Per Serving
CALORIES
87
FAT
4.5 g
PROTEIN
2.8 g
CARBS
8.0 g
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