Thai Pesto Recipes

THAI BASIL PEANUT PESTO RECIPE BY TASTY

Steps:

• Place the Thai basil, garlic, peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, and lime juice in the bowl of a food processor and puree until smooth. Add salt to taste.
• Use pesto immediately or transfer to an airtight container. Pesto can be stored in the refrigerator for up to two weeks.
• Enjoy!

THAI-STYLE PESTO WITH RICE PASTA

Steps:

• Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente.
• Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and add a splash of starchy cooking water. Drain the pasta, add to the sauce, and toss to combine. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds.

THAI PESTO

Steps:

• Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.

THAI PESTO PRAWN NOODLES

Steps:

• Put the noodles in a large bowl, then pour over enough boiling water to cover. Set aside and wait for the noodles to reach an al dente texture. Meanwhile, put the basil, coriander, peanuts, chilli, lime zest and juice, sesame oil, 1 tbsp of olive oil, 2 tbsp of water and a pinch of salt in a food processor and whizz into a pesto.
• Heat the remaining oil in a large non-stick pan and quickly stir-fry the prawns for 3-4 mins, then stir in the pesto. Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto - if it looks a little dry, add a splash of hot water. Spoon into bowls, squeeze over extra lime juice and sprinkle over more coriander, if you like.

THAI PESTO MARINADE FOR GRILLING

Steps:

• With a mortar and pestle, grind together ground peppercorns and garlic. Add cilantro and work into a paste. Stir in soy sauce (or fish sauce) and vegetable oil until evenly mixed. This may, also, be done in a small food processor or food grinder. Keeps up to 4 days.
• In a 1-gallon ziplock bag, combine marinade and chicken, pork or fish pieces, messaging to evenly coat; chill 1-2 hours or overnight. Please, don't forget to season with salt before grillling.
• For a compatible dipping sauce, see recipe #457035.

THE BEST CLASSIC PESTO

Steps:

• Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

THAI BASIL PESTO

Steps:

• Using a very sharp knife, roughly chop the basil and transfer to the bowl of a food processor. Slice the garlic and add it to the basil. Turn on the processor and slowly add the oil to form a fine paste. When all of the oil is incorporated, add the remaining ingredients and process to incorporate. Taste for seasoning and adjust if necessary. Toss with pasta and serve hot, cold or at room temperature. Use approximately 2 tbsp of pesto for each serving of pasta. Refrigerate remainder and use within 2 days.