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THAI BASIL PESTO RECIPES

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Ingredients
  

  • INGREDIENTS
  • 2-3 cups Thai Basil packed
  • 1/3 to 1/4 cup nuts peanuts, cashews, almonds, or walnuts
  • 1/4 to 1/2 cup cheese Parmesan, Parmigiano Reggiano, or Pecorino
  • 2-3 Thai green chilies or bird's eye chilies
  • 2-3 cloves garlic
  • 2 tablespoons lime juice
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • Olive oil or other neutral oil as needed
  • Oyster sauce or fish sauce optional, for umami flavor

Instructions
 

  • COOKING INSTRUCTIONS
  • Begin by preparing all your ingredients. Wash the Thai basil leaves thoroughly to remove any dirt or grit. If using whole nuts, lightly toast them in a dry skillet over medium heat for a few minutes until fragrant.
  • In a food processor or granite mortar and pestle, combine the dry ingredients first: the Thai basil, nuts, cheese, and chilies. Pulse or grind until the mixture is finely chopped and well combined.
  • Next, add the garlic, lime juice, lemon zest, and lemon juice to the mixture. Continue to blend until the ingredients are fully integrated and smooth.
  • While the processor is running, gradually drizzle in the olive oil or neutral oil of your choice until you achieve your desired consistency. If you prefer a thinner pesto, add more oil.
  • If you're using oyster sauce or fish sauce for added umami, stir it in at this stage, adjusting the amount to suit your taste preferences.
  • Taste the pesto and adjust the seasoning if necessary. You can add more lime juice, salt, or chilies depending on your flavor preference.
  • Transfer the pesto to an airtight container or mason jar. It can be stored in the fridge for up to 7 days or frozen for up to 6 months.