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.

400 ml





Skill level

Average: 4.1 (6 votes)


  • 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.


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.