A delicious Thai Basil Pesto that will add a burst of flavour to so many dishes. It is easy to make and a great way to use fresh Thai basil leaves when they are in season. This recipe uses no cheese or dairy so is also suitable for vegans.
Place the Thai basil leaves into the bowl of a mini food processor followed by all the other ingredients.
Blend until the mixture forms a pesto like consistency. Scrape down the sides halfway through blending so everything is combined. Taste for seasoning and acidity - add more lime juice if required.
You can blend to a chunky consistency or longer for a smoother pesto.
Place into a jar or container and drizzle over extra olive oil so that it covers the pesto and forms a thin layer on top. This prevents air getting in and helps stop your pesto from browning. Seal and store for up to a week in the fridge or freeze in a sealed container for up to 4 months.Makes approximately 1 cup.
Notes
Nutritional Values are based on the total amount of pesto made.
Ingredients to make this recipe:
Thai Basil leaves - fresh picked leaves are used. If you don’t quite have enough leaves, you can top up with some Italian basil leaves.
Nuts - roasted and unsalted. I use both cashew nuts and peanuts for this recipe. I like the creaminess of cashews and the flavour of the peanuts, however you can use just one of these nuts if you prefer.
Garlic - fresh, crushed garlic.
Chilli flakes - the recipe states 1/2 teaspoon for a mild flavour, or add 3/4 teaspoon or more for a spicier pesto.
Olive Oil - I use a mild flavoured olive oil but feel free to use any other mild flavoured oils like canola or grapeseed. You can also use sesame oil.
Sea Salt - you can substitute with soya sauce or tamari sauce instead.
Rice Wine Vinegar
Sugar - I use caster sugar
Lime juice - just a squeeze to add some freshness and acidity.
Serving Suggestions:
Serve on toast with avocado and tomato. Also delicious with an egg on top.
Add a dollop to your bowl of pumpkin, carrot or sweet potato soup.
Add to stir fries, noodles, pasta or rice dishes.
Serve as a condiment alongside steak, chicken or fish.