Thai Basil Pesto

It’s aThai Basil Pesto 001ppropriate 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

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

Thai Basil Pesto 002


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s