Thai basil pesto recipe

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  • Cuisine: Modern Australian
  • Makes 400ml

Try a spoonful of this Thai basil pesto stirred through noodles or added to stir-fries.

Ingredients

125ml (1/2 cup) peanut oil
75g raw peanuts
1 bunch Thai basil, leaves only
25 Vietnamese mint leaves
1 large green chilli, seeds removed
30ml lime juice
1 tbsp fish sauce
1/2 tsp grated ginger
1 garlic clove
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Preparation

Heat peanut oil over medium heat. Add peanuts and cook until just golden, remove using a slotted spoon. Allow both peanuts and oil to cool. Place remaining ingredients in food processor with peanuts and oil. Blend until smooth. Place in glass jar, cover with a layer of peanut oil and keep in the refrigerator. Keeps for 2 weeks.

If you enjoyed this Thai basil pesto recipe then browse more Modern Australian recipes, sauce and dressing recipes, healthy recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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