It’s appropriate that my current header is my hydroponically-grown, Thai basil. The plant just exploded in our hydroponic garden and suddenly I had a basil plant that was about three feet in diameter! I tried using some in a regular Italian basil pesto and it just wasn’t right, and two weeks late the basil plant was completely over-grown again! Thai basil is more peppery and lacks the sweetness of more traditional sweet Italian basil, so I decided to change the flavor profiles to Asian spices and I have to say it was a great success!
This pesto is sweet, spicy and bold, appropriate to sauce chicken, beef or a fatty fish like salmon.
Thai Basil Pesto by Debra Crawford
Makes approximately 1 1/2 Cups
6 Cups Lightly Packed Thai Basil Leaves
6 Tablespoons Roasted, Unsalted Sunflower Seeds
3 Tablespoons Sugar
4 Tablespoons Dark Sesame Oil
1 Tablespoon Soy Sauce
2 Tablespoons Oyster Sauce
3 Tablespoons Seasoned White Rice Vinegar
3 Teaspoons Crushed Red Pepper
6 Garlic Cloves
Place all ingredients into a food processor (I used the Ninja Ultima Blender) and blend until smooth, stopping to scrape down the sides as needed. I divided mine into three baggies and froze them for future use. Use for marinade or sauce