Thai Basil Pesto Recipe
This Thai basil pesto recipe takes just 10 minutes—perfect as a delicious sauce for pasta, a refreshing dip, and many more!
Ingredients
- 3.5 oz or about 2 cups Thai basil
- 1/2 tablespoon salt
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese
- 2 green chilies
- 2 tablespoons lime juice
- 2 cloves garlic
- 3 tablespoons sesame oil
- 1 tablespoon oyster sauce
- 1/3 cup peanuts, or cashews, roasted
Instructions
- Food processor method: Place all the ingredients into a food processor and pulse until you have a smooth pesto. If the basil pesto sauce seems too thick, add an extra splash of olive oil to help it blend more easily.
- Mortar and pestle method: If using a mortar and pestle, pound the dry ingredients first, then mix in the wet ingredients like oils and sauces.
Notes
- Use the nutrition card in this recipe as a guideline.
- Any pesto is best kept in an airtight container or mason jar. Make sure the lid is tightly sealed. Store it in your fridge for up to 7 days.
Calories: 169kcal | Carbohydrates: 2g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 0.03mg | Sodium: 401mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 611IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg
