Thai Basil Pesto
This Thai basil pesto gets an Asian kick works great for any protein, pasta, salad or sandwich of your choice.
Servings 6
Calories 98kcal
Ingredients
- 2 cups Thai basil (2 oz or 56 grams)
- ¼ cup roasted peanuts
- 2 garlic cloves
- 2 tablespoon sesame oil
- 2 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- ¼ teaspoon crushed red pepper flakes
Instructions
- Add all of the ingredients to blender or food processor and blend until thoroughly combined. Salt to taste.
- Add to airtight container and store in fridge.
Notes
- Toast the peanuts which adds a rich, roasted flavor to the pesto.
- If you want a thinner pesto, add 1 tablespoon of water at a time.
- Increase the crushed red pepper flakes by ¼ teaspoon if you like more heat.
- If you don't want your pesto to turn brown, pour a small layer of olive oil over top and store in an airtight container in the fridge for one week. You can also freeze for up to 3 months.
Nutrition
Serving: 1g | Calories: 98kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 102mg | Potassium: 34mg | Fiber: 1g | Sugar: 4g