Thai Basil Pesto
- 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
- 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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