Very Thai Thai Basil Pesto

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It explodes in your mouth; the spicy and pungent garlic introduces itself first. Then the palate is cooled by bright fresh herbs and the acidity of lemon. Finally, everything is soothed by the creamy, yet still toothsome parmesan cheese. This is class pesto; summer’s favorite garnish.

Pesto is a Genovese word meaning to pound or crush. The word refers more to the method than the ingredient list. This is what makes pesto so fun to work with and such an efficient use of extra herbs, like that last bunch at the end of summer.

I always grow both Sweet Basil and Thai Basil in my garden. Both have that characteristic licorice and clove flavor. Thai basil has smaller sturdier leaves, so it is better for cooking, hence it’s ubiquitous use in southeast Asian cuisine.

My Thai Basil was planted in the ground this year and has really taken off, so I decided to make pesto with it rather than the Sweet Basil, which I am still enjoying as an ingredient in salads. Thai Basil has a slightly spicier taste and because it evokes Thai cuisine, I decided to create a pesto using more of those flavors. This pesto has a balance of flavors from the peanuts, fish sauce, and rice wine vinegar. I love the hint of southeast Asia while using this pesto in all the places I typically use the classic version. I spread it on a pizza base and topped the pizza with eggplant and mozzarella. We spread it on sandwiches and have stirred it into pasta. I would say my favorite has been a topper for vegetables just off of the grill.

Author: Cary Kelly

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Very Thai Thai Basil Pesto

No, that is not a typo. I have created a pesto using Thai basil and other ingredients typical of Thai cuisine. This makes an unusual pesto with the creamy peanuts, fish sauce and hint of sugar. There is no cheese to act as a binder, so I have increased the usual ratio of nuts. The creamy peanuts will bind the other ingredients together. Use the same way you would any other pesto - a garnish for fish, poultry, and vegetables (wonderful on roasted cauliflower or cabbage). Spread on sandwiches and burgers. Use as a base for pizza. Close your eyes, take a taste and imagine where you would like to add this flavor.

Ingredients

• 4 cups of loosely packed Thai Basil leaves
• 3/4 cup roasted peanuts (store bought dry roasted will work)
• 4 garlic cloves, peeled and roughly chopped
• 1/2 cup toasted sesame oil
• 1 Tsp lime juice
• 1/2 Tbl fish sauce
• 1 Tbl rice wine vinegar
• 1 Tsp diced red Thai chile. More if you like the heat
• 1 Tsp sugar

Instructions

1. Wash and thoroughly dry the basil. Once dry, pluck the leaves off of the stem
2. Add all ingredients except the sesame oil to a food processor with the steel blade. Pulse until peanuts are broken down and all ingredients are combined.
3. With the processor running on low speed, slowly drizzle in the sesame oil. Stop when you have a soft, but spreadable consistency.
4. Store in an airtight container with a small amount of oil on top; this helps keep oxygen out, which will discolor your pesto.
5. Pesto can be frozen for 6-8 months.

You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.

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