Tuesday, August 23, 2016

Thai Basil Pesto (vegan)

Makes 1 cup
Husband-Tested in Alice’s Kitchen

If you are fortunate enough to have access to fresh Thai basil, then you must make this wonderful pesto.  It’s hard for me to describe, but I would say that it’s slightly sweet, hinting of anise and peanuts, and with a tiny bit of heat.  Toss it with pasta, vegetables, tofu, rice, or serve it with chicken or fish.

2 cups Thai basil leaves (without stems)
3 Tablespoons plain roasted peanuts
1 Tablespoon agave nectar or coconut sugar (You could use honey, but then it wouldn’t be vegan.)
1 Tablespoon brown rice vinegar (or rice wine vinegar)
2 Tablespoons sesame oil (not toasted sesame oil) or more
3 cloves garlic, peeled
½ teaspoon red pepper flakes
½ teaspoon soy sauce

Place all the ingredients in a food processor and puree to the consistency you prefer.  Use right away or store in a glass container with a lid in the refrigerator.  You can also freeze pesto.  (I added about a teaspoon more sesame oil to make a “looser” pesto.) 


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