Spicy Thai Pesto

It just so happens that one of my proudest moments in the kitchen wasn’t baking some elaborate cake or following pages and pages of instructions for a super-complicated meal. No, it was simply making spicy Thai pesto on a Tuesday night–harvesting the Thai basil from my garden, pulling out ingredients I had on hand, placing them in a food processor, doing a little taste test, adding a few more ingredients, tasting and then smiling big because not only did I love what I’d created, but I knew my husband was going to flip for it too (and he did). A few years ago, I wouldn’t have made anything without a recipe…this is my proof that accomplishments can sneak up on us in small ways.

Next week I’ll share how we used the pesto in last night’s dinner, but for now, keep reading for a peek at my garden and the recipe for the BEST pesto ever!

Spicy Thai Pesto

2 cups Thai basil
1 clove garlic
1 teaspoon fresh ginger
1 teaspoon fish sauce
1/4 cup pine nuts
1 tablespoon lemon or lime juice
1 Thai chili pepper
1 tablespoon natural peanut butter
1/4 cup olive oil
A tablespoon or two of water, if needed

Place all ingredients in a food processor, except the olive oil, and blend. Slowly add the olive oil in and blend until smooth, adding a tiny bit of water if needed. Store in the refrigerator in a small dish or jar and use within a few days, or make extra and freeze in a tightly sealed jar for later use.

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