Sunday, December 27, 2015

Thai Basil Pesto, Take 2

Beautiful Downtown Santee rarely gets frost, but we're getting it this year.  A lot. And, covering the veggie corrals with old sheets only goes so far in protecting this sun-loving plant. So, I've been on a pesto-making frenzy all afternoon:
  • Classic pesto (Italian and Greek basils)
  • Lemony lemon basil pesto
  • Southwest lime basil pesto
  • Thai basil pesto
I looked at my last recipe for Thai basil pesto and figured I could stand to be a little more precise. And, I could stand to play with it a bit more.

So, here's another version of Thai basil pesto, plus a variation.


3 Tbsp sesame seeds, lightly toasted
1/2 cup raw cashews
4 cloves of garlic
2 Tbsp toasted sesame oil
4 Tbsp regular sesame oil
1.5 cups Thai basil leaves
Salt & pepper to taste


  1. Pulse sesame seeds, cashews, and garlic until cashews are finely minced, but not quite ground. 
  2. Pulse in the oils.
  3. Pulse in basil leaves. Periodically stir. If it isn't mixing well, add a little more sesame oil.
  4. Season to taste with salt and pepper, and add some garlic powder if needed.
Variation: Spicy gingery Thai Basil Pesto

Stir the following into the pesto, then taste and adjust seasonings:

1.5 to 2 tsp crushed/minced ginger. (Or, use about 1/2 tsp powdered ginger)
Dash of galangal (or more ginger)
Dash or two of cayenne
A little extra black pepper

Thai Basil Pesto and Spicy Gingery Thai Basil Pesto

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