Author Notes
I got the blueprint of this recipe from a comment in a food blog about using up an abundance of Thai basil. The flavor remind me of the flavors in a green papaya salad: spicy, tangy and salty. I usually toss it with noodles (rice, soba, wheat, etc.), julienned cucumbers, and some grilled meat or fried tofu. If you are not a fan of cilantro, feel free to substitute with parsley or chervil. —HalfPint
Ingredients
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1/2 cup
thai basil leaves
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1/2 cup
mint leaves
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1/4 cup
cilantro
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1/2 cup
unsalted roasted peanuts
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2 tablespoons
lemon or lime juice, more to taste
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1-2 tablespoons
good quality fish sauce or soy sauce
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1-2
small fresh chili (~1-2 tsp chopped), or to taste
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1-2
large pinches of sugar
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1
garlic clove, optional
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neutral cooking oil
Directions
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Put all the ingredients in a blender or food processor and pulverize. Use the soy sauce if you want a vegetarian/vegan pesto. Slowly drip in oil until you get a paste. The pesto should be somewhat smooth with no big chunks. Taste and adjust to your preference. I usually like a balance of salty/tart/sweet with a little hit of heat.
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Use immediately or freeze for later use.
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Delicious as a dressing in a noodle salad bowl or as a condiment for fish, chicken, and meat.
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