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!
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!!
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