Ingredients for Asian Basil Pesto
- 2 cups Thai basil leaves
- Dry Roasted Peanuts
- Sugar
- 1/4 cup dark sesame oil
- Fish Sauce
- 1 tablespoon rice wine vinegar
- a pinch of crushed red pepper flakes
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 1-2 tablespoons water
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How to Make Asian Basil Pesto
- Combine 2 cups fresh basil leaves, 1/4 cup toasted sesame oil, 2 cloves garlic, 1/4 cup grated Parmesan cheese, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and a pinch of red pepper flakes in a food processor.
- Process until completely smooth, scraping down the sides as needed. Add 1-2 tablespoons of water if necessary to reach desired consistency.
- Taste and adjust seasonings as needed. Add more soy sauce for saltiness, rice wine vinegar for tang, or red pepper flakes for heat.
- Transfer the pesto to an airtight container. Press plastic wrap directly onto the surface of the pesto to prevent oxidation.
- Refrigerate for at least 30 minutes to allow the flavors to meld. Store in the refrigerator for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
195 g
Sugar
148g
Fat
107g
Carbs
28g
