Thai Basil Pesto Recipes

THAI BASIL PEANUT PESTO RECIPE BY TASTY

Thai Basil Peanut Pesto Recipe by Tasty image

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

Ingredients

2 cups thai basil leaves, packed
4 cloves garlic
¼ cup dry roasted peanuts
3 tablespoons sesame oil
1 ½ tablespoons rice vinegar
½ teaspoon red pepper flakes
1 tablespoon agave nectar
1 teaspoon soy sauce
1 tablespoon lime juice
salt, to taste

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

Thai Pesto image

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

Ingredients

3 1/2 ounces peanuts, unsalted, roasted in a small pan (100g)
2 garlic cloves, finely chopped
2 tablespoons ginger, fresh, peeled and finely chopped
2 hot peppers, green, deseeded and finely chopped
1 small bunch coriander, rinsed, chopped
1/3 cup mint, fresh, chopped
1/3 cup basil, fresh, rinsed and chopped
2 tablespoons Thai fish sauce
2 tablespoons lime juice (pref freshly squeezed)
1 tablespoon sugar, brown (or palm sugar)

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

THAI BASIL PESTO image

Categories Vegetable Dinner

Yield 1.5 cups

Number Of Ingredients 8

Ingredients

8 oz Thai basil, leaves only
3/4 c olive oil
3 tbsp pine nuts, lightly toasted
1/4 c pecorino toscano, grated
1/4 c parmesan, grated
1 tbsp butter or lard, room temp
salt and papper to taste
2 cloves garlic

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

The Best Classic Pesto image

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

Ingredients

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

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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