Thai Basil Pesto Recipes
THAI BASIL PEANUT PESTO RECIPE BY TASTY
Here's what you need: thai basil leaves, garlic, dry roasted peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, lime juice, salt
Provided by Jordan Kenna
Categories Sides
Yield 1 cup
Number Of Ingredients 10
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 745 calories, Carbohydrate 33 grams, Fat 65 grams, Fiber 5 grams, Protein 14 grams, Sugar 22 grams
THAI PESTO
You serve this pesto with a butternut/sweet potato soup with Thai red curry -- or something similar! It's so easy, and yet different! The recipe is by Diane Heierli, and it comes from the Aug 09 issue of the South African "Good Taste" magazine. It's really worth a try! It's not a big recipe -- you're supposed to make it for about 4 servings of a soup.
Provided by Zurie
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put all the ingredients into a food processor.
- Pulse of whizz until you have a chunky green paste.
- Taste, and season according to your taste (salt or soy, or more of a certain herb, etc.).
- Serve a dollop on each serving of soup. (Enough for 4).
Nutrition Facts : Calories 182.8, Fat 12.5, SaturatedFat 1.8, Sodium 704.5, Carbohydrate 13.5, Fiber 3.5, Sugar 5.8, Protein 8
THAI BASIL PESTO
Steps:
- Using a very sharp knife, roughly chop the basil and transfer to the bowl of a food processor. Slice the garlic and add it to the basil. Turn on the processor and slowly add the oil to form a fine paste. When all of the oil is incorporated, add the remaining ingredients and process to incorporate. Taste for seasoning and adjust if necessary. Toss with pasta and serve hot, cold or at room temperature. Use approximately 2 tbsp of pesto for each serving of pasta. Refrigerate remainder and use within 2 days.
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
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- To start set a pot to medium high heat and prepare your mise en place. Once the pot is hot toast the pine nuts for 1-2 minutes until golden brown, season with salt and pepper and reserve. Then wipe out the pan, fill it up with water, and bring it to a boil.
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- Meanwhile make the pesto. In a food processor, add the walnuts and garlic and puree. Add the basil, lemon juice, salt, and pepper, and run the food processor, gradually streaming in the olive oil until the pesto is thoroughly pureed. Add the Parmesan and puree for another 30 seconds. Set aside.
- In a separate skillet heated over medium high heat, add 2 tablespoons of olive oil. Season the shrimp with salt, pepper, and chili powder. Sear the shrimp until golden and just cooked through. Do not overcook your shrimp! Remove the shrimp from the pan and set aside.
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- Pulse until finely chopped into a paste. Add sunflower seeds and pulse again. Scrape down the sides as necessary.
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- Toast the cashew nuts in a dry pan on a high heat until golden (see photo). Reserve a few for garnish.
- Cook the pasta according to packet instructions or until al dente. Do not oversalt the water as you will be using a lot of it in the final step (I recommend 1.5 tsp of salt per litre of water).
- Tip your pasta back into the warm pan and add your Thai basil pesto. Add a drizzle of olive oil and a quarter of the water. Keep mixing and adding water if needed until the pesto is well-mixed and you have an oozy consistency. It is good if you have a small pool of ‘creamy’ sauce at the bottom (see photo).
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