I am a huge pesto fan! I use it all the time. It is amazing on pasta, to dip bread in, in hummus, on a chicken sandwich, on pizza or just about anything. I guess it could be considered more of an addiction, a good one though, right? My standby is a dairy free version that is made creamy with cashews.
Recently I had an extra bunch of Thai basil on hand that I didn’t have the time to make the dish I had planned on so instead I decided to use it to make a simple Thai pesto. It’s is the same basic idea of traditional pesto sans cheese with Thai flavors like coconut oil, peanuts and Thai basil. It takes minutes to make and is perfect on top of meat, rice or noodles.
- 2 cups thai basil, packed
- ⅓ cup unsalted peanuts
- ⅓ cup coconut oil
- 2 cloves garlic
- ½ tsp unrefined sea salt
- Add all the ingredients to your blender. Blend on high until compleatly smooth.
- Keep in the refrigerator for up to a month.