Thai Basil Pesto is a savory sauce that go well with noodles, vegetables, fish and meat. This pesto has an Asian twist with sesame oil, rice vinegar, ginger and fish sauce. It uses Thai basil instead of regular fresh basil.
Thai food is one of my favorite Asian food and Soba noodles paired with Thai Basil Pesto is one of them.
Thai basil is widely used throughout Southeast Asia. It provides a unique and flavorful taste to many dishes like the popular Vietnamese Pho.
Known for its depth of flavor from licorice-shy to anise-shy that adds a savory taste to any dish.
Thai basil is easily recognizable with its narrow small to medium leaves, purple stems and pink and purple flowers.
Tips in Making Thai Basil Pesto
Combine all the ingredients in a food processor and in minutes it is ready. I let it sit or rest for at least 30 minutes before serving so ingredients can blend well.
I think it is possible to use a high powered blender but honestly, I haven't made it using a blender.
Store it right away in a sealed container to keep its bright color otherwise it will turn darker. Taste is not affected. So, it's up to you.
Keep it in the fridge up to a week but longer than that store it in the freezer.
Pour it in an ice cube tray, once frozen transfer to a sealed bottle. This way you can get only what you need instead of thawing the whole container.
Any leftover Thai basil leaves if stored properly in the vegetable bin of your fridge can last for a week or two.
Make sure the leaves are dry, place in a plastic bag and release as much air as possible and seal or or wrap in paper towel.
How to Make Thai Basil Pesto Recipe
Would you like to try Basil Pesto Sauce with Pine Nuts. Click the link for recipe.
Try Other Delicious Sauce to Enhance Your Favorite Dishes
Bearnaise Sauce
Garlic Aioli Sauce
Hot Zucchini Sauce
Creamy Mustard Sauce
Peach Jalapeno Sauce Recipe
Sweet and Sour Sauce
Thai Basil Pesto
Ingredients
- 4 cups Thai basil
- 8 cloves garlic
- ¼ cup & 1 tablespoon peanut butter
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 4 tablespoons rice vinegar
- 1 teaspoon red pepper flakes
- 2 tablespoon brown sugar
- 2 tablespoon fish sauce
- 2 tablespoon lime juice or 1 lime
- ½ teaspoon black ground pepper
- 1 thumb ginger
- Salt to taste
Instructions
- Combine all ingredients in a food processor and blend well until smooth.
- If using anytime soon, transfer to a sealed container and refrigerate up to a week. To freeze, place in an ice cube tray and transfer to an airtight food saver. Good up to 6 months.
Nutrition
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