Delicious & healthy vegetarian/vegan dishes with an international flair!

Saturday, July 17, 2010

Asian Pesto w/ soba

It's pesto time! I have 3 varieties of basil growing this summer: Italian, Thai, and Mexican. I decided to start with an Asian pesto using Thai basil.

Asian Pesto

  • 1 c. fresh Thai basil leaves
  • 1/2 c. cilantro leaves
  • 1/2 c. mint leaves
  • 2 T. dry-roasted peanuts
  • 1 t. raw sugar
  • 1/2 t. crushed red pepper
  • 1/2 t. dried garlic flakes or 2 cloves garlic
  • 1 T. diced lemongrass (white stems)
  • 1/4 t. kaffir lime leaf powder
  • 1 T. dark sesame oil
  • 1 T. hemp oil
  • 1 T. fish sauce substitute (2 t. tamari + 1 t. lime juice)
  • 1 T. rice wine vinegar

Blend all dry ingredients in a food processor.

Add the oil, fish sauce sub, & rice wine vinegar and process until smooth.

I tossed the pesto with soba noodles, stir-fried tofu, and a sprinkle of toasted sesame seeds. YUM!

1 comment:

  1. So today i learned there is actually a difference between thai basil and italian basil, no wonder i would always feel that basil in thai food had a bit more of a punch then when tasted in Italian food...Also i love the fish sauce substitute i can see a hundred ways i will be able to use that...Oh and the pesto looks incredibly delicious!!