Thai Basil Pesto

Thai Basil Pesto recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

INGREDIENTS :

  • 1 bunch Thai basil leaves, picked
  • 2 inch piece ginger, peeled and grated
  • 1 birdseye chilli, roughly chopped
  • 2 cloves garlic
  • 30ml Cobram Extra Virgin Olive Oil
  • 30 ml fish sauce
  • 30 ml lime juice
  • 1 Tbsp. brown sugar
  • ¼ cup granulated peanuts

METHOD :

  • In a food processor add basil, chilli, ginger, garlic, oil, fish sauce, lime juice and sugar, blitz until evenly combined.
  • Adjust seasoning if required. Stir in granulated peanuts.
  • Store in an airtight container and refrigerate for up to 5-7 days.

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