Try a spoonful of this Thai basil pesto stirred through noodles, added to stir-fries or in a salad. The Vietnamese mint adds quite an intense flavour, experiment and play around adding your favourite Asian herbs to this recipe.

Makes
400 ml

Preparation

15min

Cooking

5min

Skill level

Easy
By
9
Average: 4.1 (6 votes)
Yum

Ingredients

  • 125 ml (½ cup) peanut oil 
  • 75 g raw peanuts 
  • 1 bunch Thai basil, leaves only
  • 25 Vietnamese mint leaves
  • 1 large green chilli, seeds removed
  • 30 ml lime juice 
  • 1 tbsp fish sauce
  • ½ tsp grated ginger
  • 1 clove garlic

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time: 1 hour

1. 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.

2. 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.