Thai Basil pesto, subtlety sweet and savory, dairy free, delicious atop a whole host of summer vegetables. We are enjoying this with fresh quartered snacking tomatoes, grilled zucchini cut super thin on a mandolin and well honestly right out of the jar!
While some may say that a pesto is not a pesto without a cheese, we say okay. So call it what you want. . .a puree, a paste or sauce, it’s still delicious!
If you are not a gardener and would like to secure fresh herbs, the herb kit to prepare the below recipe is available from my Farm store.
Thai Basil Pesto RECIPE:
• Garlic – 4 cloves (trust me it stands up to this much garlic well)
• Thai Basil - 1 cup of leaves and tender stems
• Genovese Basil - 1 cup of leaves and tender stems
• Pepper, spicy – ½ of a jalapeno or spicier pepper or ½ teaspoon of chili pepper flakes
• Nuts – ¼ cup of dry roasted peanuts (no salt) or sunflower seeds if you prefer nut free
• Lime juice – 1 Tablespoon
• Soy sauce – 1 teaspoon
• Vinegar, Rice – 1-1/2 Tablespoons
• Agave, – 1 Tablespoon (or sweetener of choice)
• Olive Oil – 3 Tablespoons (or sesame oil if preferred), increase to ½ cup if thinner pesto/sauce is desired
• Fine sea salt, pepper – large pinch (unless salted dry roasted nut were used, then taste first)
Add garlic and spicy pepper to your food processor and run until finely minced. Add basil and nuts and pulse until mixture is minced. Place contents into a bowl. Add remaining ingredients to the bowl and stir to combine. Taste and add salt/pepper to taste. Remember, this is a guideline type recipe that encourages you to rely on your taste buds for decision making. Keep refrigerated and serve within four days for freshest flavor.
Enjoy!