Thai Basil Pesto
Thai basil has a fresh slightly sweet and licorice flavor. Put this on ramen noodles, rice, veggies, or spaghetti squash for a quick lunch or a dinner side.
Thai Basil Pesto
Servings: 4 people
Equipment
- Food Processor
Ingredients
- 2 cups Thai basil leaves
- 3 tbsp peanut butter, unsweetened crunchy
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 2 tbsp canola oil
- 3 cloves garlic
- 1/2 tsp red pepper flakes
- 1/2 tsp soy sauce
Instructions
- Put dry ingredients to the food processor and pulse to mix.
- Add the wet ingredients and process until mixed well.
Notes
If you don’t eat immediately, this pesto will keep for about a week in a sealed container in the refrigerator, longer if you freeze it.
For another take on pesto, see our sorrel pesto recipe.