Thai Basil Pesto is a savory sauce that go well with noodles, vegetables, fish and meat. 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.
If you have left over Thai basil leaves if stored properly in the vegetable bin of your fridge it can last for a week or two. Make sure the leaves are dry and place it in a plastic bag. Release as much air as possible and seal.
How to Make Thai Basil Pesto Recipe
Would you like to try Basil Pesto Sauce with Pine Nuts. Click the link for recipe.
Thai Basil Pesto
- 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
- 1/2 teaspoon black ground pepper
- 1 thumb ginger
- Salt to taste
- 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.