Thai Basil Pesto
Looking for a flavourful twist on the traditional basil pesto? Try my Thai Basil Pesto recipe! Packed with fresh Thai basil leaves and baby spinach, this pesto has a lovely nuttiness from the use of roasted peanuts and a tangy kick from lime juice and fish sauce. Simply blend with garlic, chilli, parmesan cheese, and oil until smooth. It's perfect tossed with pasta, drizzled over grilled chicken, or spread on sandwiches for a taste of Thailand in every bite!
Equipment
- Food processor, blender or mortar & pestle
Ingredients
- 2 cups packed Thai basil leaves
- 1 cup baby spinach leaves
- 3 cloves garlic
- ¼ cup unsalted roasted peanuts (see notes)
- ¼ cup grated parmesan cheese
- 1 long green chilli, roughly chopped (optional or deseeded for less heat)
- Juice of 1 lime
- 2 teaspoon fish sauce (optional)
- 2 teaspoons brown sugar
- Salt & pepper, to taste (see notes)
- ½ cup neutral oil (canola, rice bran, sunflower, grapeseed, peanut etc)
Instructions
- Place all ingredients (except oil) into the bowl of a food processor and pulse until roughly chopped.
- With the motor running, gradually add the oil in a thin steady stream until well combined. Transfer to an airtight container or glass jar and chill until required. Serve as desired.
THERMOMIX INSTRUCTIONS
- Place all ingredients (except oil) into the TM bowl. Mix for 15 seconds, Speed 7. Scrape down the sides.
- Add your oil of choice, cover, mix for 10 seconds, Speed 4.
- Use immediately or transfer to an airtight container or glass jar and chill until required.
Notes
COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
- FISH SAUCE & SALT:
When using the fish sauce you may not need to add any salt. After it has been blended, have a taste test to see if it needs it or not. I only added a small pinch. If not using fish sauce though, you will need to add up to 1 teaspoon or so. - USING OTHER NUTS:
You can use any nut your prefer in the pesto. Cashews would work beautifully as would roasted almonds, walnuts or macadamia nuts. - TO MAKE GLUTEN FREE:
Omit the fish sauce OR make sure to use a gluten-free one. If omitting, add up to 1 teaspoon of salt instead. Also make sure the other ingredients you use are not processed on the same lines as any form of gluten (such as the peanuts) especially if making for coeliacs, so make sure to read the packet. - TO MAKE VEGETARIAN:
Omit the fish sauce and use up to 1 teaspoon of salt instead. - TO MAKE VEGAN:
Omit the fish sauce and parmesan cheese. Replace with salt and a couple of tablespoons of nutritional yeast instead or you can omit the parmesan all together. - USING REGULAR BASIL
Simply swap the Thai basil for regular Italian basil. Instead of peanuts though I would use something like toasted pine nuts, almonds or walnuts. Omit the fish sauce and brown sugar too and season well with salt and cracked black pepper.