Once frozen. You can use regular basil … Next time I’ll leave out the sesame oil (I thought that the flavor was too noticeable). If you like spicy food, add 1-2 peppers depending on how hot you’d like it. Ramona. I’m replacing the olive oil with roasted (or dark) peanut oil. Leave us your thoughts below! This Thai Basil Pesto is quick and easy to make. Do not thaw and refreeze. If you don’t like spicy food, you can omit the pepper. Do to the variety of pesto out there this question is loaded. 2 cups Thai basil … We are friends, coworkers, mamas, and home cooks. This will be gone in no time! Using a very sharp knife, roughly chop the basil and transfer to the bowl of a food processor. Peppers & Basil: Thai Basil Pesto. Your email address will not be published. This recipe has a bite but isn’t melt-your-face-off hot by any means–although peppers can vary greatly from pepper to pepper. This pesto is also great to freeze and use at a later date. « Good Food Reads: Egg-citing Chicken Recipes! Happy eating! Turn on the processor and slowly add the oil to form … I LOVE all things pesto! Three, Pesto (like this easy Classic Basil Pesto) can be frozen and used when desired. {NEW BLOG POST} It’s been a tough year and I fee, Pandemic Lesson #6- Time. Add in the seasoning sauces and olive oil and blend … 1 teaspoon Vietnamese or Thai fish sauce. I love your adaptations. Tag us on Facebook or Insta (@WithTwoSpoons, #WithTwoSpoons) we love to see what you’re making! Thai basil is an amazing herb, and if you’ve had much Thai food you’ve … That means it’s a great addition to dishes like coconut curry, wok food like this broccoli and chicken dish and a-mazing in a savory recipe like Thai basil chicken. Sorry, your blog cannot share posts by email. Okay, So we're gonna take everything that's epic about an Italian basil pesto… One bowl to clean. Ingredients for my Thai Basil Pesto: Thai Basil Leaves, Extra Virgin Olive Oil, Garlic, Pine Nuts, Dried Thai Chiles, Nutritional Yeast and Salt and Pepper My full bunch of Thai Basil yielded 2 1/2 cups of leaves. Can I use pine nuts instead of peanuts? 1/4 cup packed mint leaves. And caprese. I have always been, Pandemic Lesson #3: Nature’s Beauty... I am planning to use your recipe for “Bow Thai Pasta” using bow ties as the pasta and cooked shrimp heated in the pasta water just before draining. I like a little heat without making my mouth numb or tingly for that matter. So glad you enjoyed this recipe. I’ll have to try this! Freeze small portions of the pesto in ice cube trays; transfer to a zip-top plastic bag, and store in the freezer for up to two months. In fact I store almost everything in these kinds of jars! While blender or food processor is on low speed, slowly add olive oil until pesto is smooth and reaches desired consistency. Basil Thai Bistro. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window). Toss with rice noodles, or dollop on fish or chicken. So happy you enjoyed the recipe. We are Midland's only authentic Thai restaurant! I have a huge Thai basil plant in my garden this year that I wasn’t quite sure what to use it for until I saw your recipe. Pesto will keep in the freezer for up to 4 months. Ann!! It may start browning so I’d recommend using it sooner rather than later. It will store in a freezer-safe container or bag for up to 4 months, maybe a little longer. Quick, easy and freezer-friendly. I love improvising too. This was one was the, Pandemic Lesson #5- Equality (and the attention dr, Pandemic Lesson #4- Books! I planted Thai Basil (which is perfect for making this Thai Basil Pesto), Italian Basil (which is perfect for this Lemon Basil Aioli or this Chimichurri Sauce), Rosemary […], […] Thai Pesto – adapted from With Two Spoons […], Your email address will not be published. One, I had a lot of Thai basil in my garden that needed to be used or processed before the fall weather set in. Easy Thai Basil Pesto – A Thai inspired pesto filled classic Thai flavors including Thai basil, ginger, garlic, peppers, and cashews. Originally Published On: August 21, 2020. 2 cups Thai basil leaves 3 tablespoons plain roasted cashews (or walnuts, peanuts, pine nuts, almonds) 1 tablespoon honey 1 tablespoon rice vinegar (or apple cider vinegar) The Basil variety and gluten free options aren’t the only easy substitutions for this recipe. This recipe looks amazing! Pesto will keep in the fridge for 1-3 days. To make the answer quick and easy… THIS Thai Basil Pesto will keep for 1-3 days in the fridge if stored in an airtight container or bag. I decided to make a Thai Basil Pesto recipe last summer for a few reasons. It is also great on grilled chicken, beef or salmon! I challenge any basil recipe to be better – this is pure nirvana. Turn off. The garlic gets a boost from … When you find fri, Pandemic Lesson #1: Family The good news is Thai Basil Pesto is so flavorful you won’t need more than a little bit to flavor your food! It’s a quick and easy way to add the classic flavors of Thai basil, garlic, ginger without all the prep work. THANK YOU FOR SUPPORTING OUR WORK HERE AT WITH TWO SPOONS!]. You can also stir a few tablespoons into a simple meat and vegetable stir-fry. This is a Thai version, made with sesame oil, a zippy burst of hot pepper, peanuts and garlic and of course Thai basil. The Hot Pepper – Choose the hot pepper that’s right for you. Every year I get giddy when my Thai Basil gets large enough to harvest, because I know it is time for Thai Basil Pesto! PRO TIP 1: When peeling ginger, use the edge of a spoon to scrape the skin free. Then, join Kristen, NTFB's Nutrition Education Coordinator to make thai basil pesto! This sounds amazing. Glad you enjoyed this recipe. Your email address will not be published. Store pesto … Visit us on Pinterest for some recipe inspiration! Holding the knife so it doesn’t move, with the palm of your hand, hit the flat edge of the knife to crush the unpeeled garlic clove. The flavors in the pesto are strong as with most pesto. What is the difference between thai basil and regular basil? What a great idea to add the mint leaves. Our main goal is to serve you the best in traditional Thai cuisine with the perfect balance of spices to make the most aromatic and tantalizing … It’s absolutely delicious in salads and on my sandwiches . Using a blender or food processor, add basil leaves, ginger, garlic, peppers, salt & pepper, cashews, … . You can do this by taking a large knife (like a chef’s knife) laying it flat on top of the garlic clove. Excellent! Bring to room temperature before serving. Jalapeno, Cayenne, and Thai Chili all work well. Thanks for stopping by. This was just the type of recipe that I was searching for, something to use the Thai basil shrub in my herb bed! I plan on having it over some zoodles tonight for dinner and a steak on the side I used monkfruit instead of the brown sugar and a little less red pepper flakes. Through a partnership with @n, Thanks to EMDOCS Chefs (yep, that’s a group) for, It didn’t look the same with only 4 of us around, Dinner tonight...Chicken Piccata. Place all ingredients in the food processor and pulse until a pesto-like consistency. I grow mine in a pot on my back deck (Thai Basil likes it hot and sunny). I hope you try it. . Thai basil is so good – but not as good as this pesto! . Now that you have your Thai Basil Pesto, how can you use it? In place of the basil, this recipe uses cilantro. We usually have a few meals a month that is Thai inspired. I use these wide mouth 8 ounce jars (affiliate link) if I am going to use it all. When you’re ready to use, pull out a jar, pesto “ice” cube or bag and thaw what you need. Leave the seeds in for heat or remove them for a milder pesto. Making recipes from-scratch is a great way to tailor spiciness levels to your preference or whomever you’re cooking for. This will keep for approximately 4 days in the refrigerator. This Thai Basil Pesto isn’t for the weak… I mean, it’s pesto and it’s full of very strong flavors. In a food processor, add the walnuts and garlic and puree. THAI BASIL PESTO: Place thai basil leaves, garlic, peanuts, sesame oil, sugar, rice wine vinegar, fish sauce and crushed red pepper into a food processor. Using a blender or food processor, add basil leaves, ginger, garlic, peppers, salt & pepper, cashews, sesame oil, and lemon juice. Here’s the full printable recipe. Ingredients. This will keep for approximately 4 days in the refrigerator. I was looking for a recipe to use up my balcony-grown Thai basil and was so happy to find your pesto recipe. . SUBSCRIBE to get our recipes sent directly to your email. Read more for where I get my Thai Basil plants, what I use this amazing pesto for and most importantly the RECIPE! So happy you found a “keeper!”, Thanks for the recipe inspiration, Lane and Holly! A Thai inspired pesto filled classic Thai flavors including Thai basil, ginger, garlic, & peppers. No need to make it fresh every time I want to have some and no need to cut up all the basil, garlic, peppers, ginger, etc every time I wanted to add a little freshness to an Asian inspired dish. For me this wa, We can do hard things folks. It’s seriously that easy. If you want a spicier pesto, feel free to leave the seeds in. Cheers, Required fields are marked *, Rachel is a mom to four cheeky girls, wife to a smarty pants computer geek, and lover of all things chocolate and cheesecake! Once all the ingredients are peeled and prepped, use a blender (I absolutely love my Blendtec Bender for this) or food processor to finely chop and puree. Thai basil pesto . Learn how your comment data is processed. After it’s pureed, place in glass jars or freezer-safe containers and freeze. 1 tablespoon sambal oelek or Chinese chili … Of course caprese.). Follow along with NTFB's Garden Coordinator, Emily to learn how to grow and care for peppers and basil plants. Ingredients. Yummy! Traditional pesto is made with garlic, pine nuts, salt, basil leaves, Parmigiano-Reggiano, and extra-virgin olive oil. I also seeded the pepper I used. Thanks. Quick to make and freezer-friendly. Because the, No matter what your political beliefs, it is way p, My favorite squash- Delicata!! this recipe is a keeper!!! Such amazing flavor. I’ll let you know how it turns out! I love the idea of using monkfruit to cut down on the sugar. Pulse until a pesto-like texture and remove to a glass container for storage. . It’s important to use top-quality ingredients, as the flavors … That’s sure to pump up the heat level. Because this recipe will be lightly pureed the chop on the ingredients listed don’t have to look “pretty.” Using a blender or food processor to chop can speed up your prep time. What do you use this on? I divide the pesto in half and freeze in these 4 ounce jars (affiliate link) if I’m not going to use it all within the week. I made this without ginger – mine was too old so I thought I could buy some and add it later. Store the Thai Basil Pesto in an airtight container in the refrigerator. My favorite is for Thai Basil Noodle Bowls (combine rice noodles (affiliate link), vegetables and a Tablespoon of Thai Basil Pesto. I have had regular basil pesto but I have never tried thai basil pesto. pop pesto cubes out of ice cube trays and store in a freezer bag in the freezer. Other than omitting the ginger I follwed the recipe to the t with my fresh cut Thai basil. Two, we enjoy Thai flavors and a Thai Basil Pesto would offer those flavors easily. This is SUCH a great recipe for that fast-growing Thai basil! 2 cups firmly packed Thai basil … . Because this was a thicker consistency that the Italian pesto that I make, I emulsified it with additional oil (light olive oil) and processed until smooth. Try a spoonful of this Thai basil pesto stirred through noodles, added to stir-fries or in a salad. […] I planted on my deck are growing like crazy. Making the Thai Basil Pesto is SO easy! Recipe. 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