Simple Thai Pesto


Simple Thai Pesto

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.

Simple Thai Pesto
Cuisine: Thai
  • 2 cups thai basil, packed
  • ⅓ cup unsalted peanuts
  • ⅓ cup coconut oil
  • 2 cloves garlic
  • ½ tsp unrefined sea salt
  1. Add all the ingredients to your blender. Blend on high until compleatly smooth.
  2. Keep in the refrigerator for up to a month.

Thai Pesto

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

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