This pesto is an Asian inspired version of an Italian classic made with Thai Basil and peanut and other flavours that mimic those of an Italian Pesto.
I don’t think I could possibly describe in words how much I love basil or how much I love peanuts or how much I love making pesto. Not to mention how much I love eating noodles. This might just be heaven for me.
But Dubai’s heat makes sourcing Italian Basil a luxury. I am never able to grow these in my garden so making Pesto from Italian Basil seems out of question.
It’s then that Thai Basil pesto comes to my rescue. Thai basil, olive oil, some peanuts and a whole lot of flavour are easily available.
Plus, it’s a quick and budget-friendly meal. It can’t get any better than this !!
How to make Thai peanut pesto
Just throw everything into the food processor, toss the noodles with the pesto sauce and garnish with extra peanuts and sesame oil. It really doesn’t get much easier than that.
- Full of antioxidant
- Loaded with healthy fats
- Easy to store and prepare
- Stays well refrigerated
- And so full of flavour
Basil Peanut Pesto
- 2 cups washed Thai basil
- ½ cup roasted peanuts
- 2 tablespoons soya sauce
- 4-5 cloves of garlic
- 2 tablespoon rice vinegar
- 4 tablespoons sesame oil
- 1 teaspoon paprika
- 2 teaspoon honey/agave syrup
- 1 tablespoon lemon juice
- Place the Thai basil, garlic, peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, and lime juice in the bowl of a food processor and puree until smooth. Add salt to taste.
- Use pesto immediately or transfer to an airtight container. Pesto can be stored in the refrigerator for up to two weeks.