Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Thai green pesto. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Thai green pesto Recipe. Thai basil has a bit more licorice flavor than regular sweet basil. We love this Thai Basil Pesto on pasta and sandwiches but the main way I like to use it is in Thai recipes like Wonton Soup or wok food (chicken and broccoli or green beans).
You can cook Thai green pesto using 12 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Thai green pesto
- You need 1/4 cup of vegetable oil or olive oil.
- You need 2 of garlic clove, crushed under a knife and peeled.
- Prepare 1/2 cup of coarsely chopped roasted unsalted cashews (or you can use pine nuts).
- Make ready 2 tablespoons of fresh lime juice.
- You need 1 of lemon grass finely sliced (peel outside skin off and use just inside from the root up to half way of the lemon grass).
- Take 1 teaspoon of Thai fish sauce.
- It’s 2 of packed Thai basil leaves or Italian basil leaves if you cant find Thai.
- Make ready 1-2 of anchovies.
- You need 4-5 of mint leaves.
- It’s 1 tsp of thai chilli flakes.
- Take 1 pinch of salt and pepper.
- It’s 1 tbsp of grated Parmesan cheese.
Pesto had a tendency to burn at the end (and get bitter), so possibly bake instead of grill.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.Use pesto immediately or transfer to an airtight container.Pesto can be stored in the refrigerator for up to two weeks.
Thai green pesto instructions
- Put all dry ingredients into the pestle mortar or food processor. Pound them all together in the pestle and mortar or blitzed them in the food processor until all finely chopped and form into paste.
- Pour vegetable or olive oil in the pestle and mortar and mix it together. For food processor pour oil through the feed tube to make a paste. Season to taste with salt and pepper. (The pesto can be refrigerated in a covered container, with a very thin layer of vegetable oil poured on top to seal the surface, for up to 2 weeks, or frozen for up to 3 months. Bring to room temperature and stir well before using.).
- Can be cook with stir fried rice on my recipe or simply add on to pasta.
Get the most out of this handy little jar with these fresh ideas for green pesto.Packed with punchy basil, this zingy herb sauce is perfect for adding a hit of flavour to your everyday dishes without spending a fortune, whether that's a hearty breakfast or your favourite family dinners.The other portion of pesto I brushed on thin chicken breast cutlets and grilled - amazing!
Pesto can be made with any herb or green, but the traditional Italian way is with basil, and lots of it.Of course it's excellent on pasta, but it's also great smeared on pizza, or rubbed on.A little bit sweet, a tiny bit spicy.Delicious and durable, it's excellent for cooking into sauces and curries.With its purple stems, Thai Basil makes for a flavorful garnish.
