Easiest Way to Autumn Delicious Thai green pesto

Easiest Way to Autumn Delicious Thai green pesto Delicious, fresh and tasty.

Thai green pesto. I added part of the pesto to spaghetti noodles with shredded carrot and green onion - tasty, but dry (added some sesame oil at the table). The other portion of pesto I brushed on thin chicken breast cutlets and grilled - amazing! Pesto had a tendency to burn at the end (and get bitter), so possibly bake instead of grill.

You serve this pesto with a butternut/sweet potato soup with Thai red curry – or something similar!

It's so easy, and yet different!

Jalapeno, Cayenne, and Thai Chili all work well.

You can have Thai green pesto using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Thai green pesto

1. You need 1/4 cup of vegetable oil or olive oil.

2. It’s 2 of garlic clove, crushed under a knife and peeled.

3. Prepare 1/2 cup of coarsely chopped roasted unsalted cashews (or you can use pine nuts).

4. You need 2 tablespoons of fresh lime juice.

5. You need 1 of lemon grass finely sliced (peel outside skin off and use just inside from the root up to half way of the lemon grass).

6. Prepare 1 teaspoon of Thai fish sauce.

7. It’s 2 of packed Thai basil leaves or Italian basil leaves if you cant find Thai.

8. It’s 1-2 of anchovies.

9. Prepare 4-5 of mint leaves.

10. It’s 1 tsp of thai chilli flakes.

11. It’s 1 pinch of salt and pepper.

12. Prepare 1 tbsp of grated Parmesan cheese.

Leave the seeds in for heat or remove them for a milder pesto.

The Nuts - I use peanuts in this recipe for the Thai twist but cashews or walnuts would work in this Thai basil pesto as well.

Thai basil has a bit more licorice flavor than regular sweet basil.

We love this Thai Basil Pesto on pasta and sandwiches but the main way I like to use it is in Thai recipes like Wonton Soup or wok food (chicken and broccoli or green beans).

Thai green pesto instructions

1. Put all dry ingredients into the pestle mortar or food processor. Pound them all together in the pestle and mortar or blitzed them in the food processor until all finely chopped and form into paste.

2. Pour vegetable or olive oil in the pestle and mortar and mix it together. For food processor pour oil through the feed tube to make a paste. Season to taste with salt and pepper. (The pesto can be refrigerated in a covered container, with a very thin layer of vegetable oil poured on top to seal the surface, for up to 2 weeks, or frozen for up to 3 months. Bring to room temperature and stir well before using.).

3. Can be cook with stir fried rice on my recipe or simply add on to pasta.

I'm planning to try this with my thai basil plant that in the morning.

For the person wondering about dark color….

This one's for my Thai lovers.

But before I even start talking Thai basil pesto, I feel moved to have a little rant about how much I love Thai food.

It's like an instant exotic vacation right in my kitchen.