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5
from 1 vote
Thai Basil Pesto
An Asian-inspired twist on Italian pesto
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Total Time
10
minutes
mins
Course:
condiments
Cuisine:
Asian
Servings:
8
Makes about 1 cup
Calories:
214
kcal
Author:
Anne Danahy, RD
Ingredients
1 ½
cups
Thai basil
or Italian basil leaves
½
cup
cilantro leaves and stems
2
cups
baby spinach leaves
12
garlic scapes
or 2 large garlic cloves
1
bunch scallions
1
hot pepper
Serrano, jalapeño etc
2
teaspoon
minced ginger
¼
cup
olive oil
1
cup
unsalted peanuts or cashews
2
Tbs
fresh lime juice
1
Tbs
fish sauce
1
Tbs
low sodium soy sauce
1
Tbs
honey
kosher salt to taste
Instructions
Place all ingredients in food processor and process until smooth.
Add salt to taste.
If a thinner consistency is desired, add additional olive oil.
Notes
Freeze extra pesto in small freezer bags or an ice cube tray (keep the cubes in a freezer bag) for up to 6 mos.
Nutrition
Calories:
214
kcal
|
Carbohydrates:
14
g
|
Protein:
7
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
10
g
|
Sodium:
260
mg
|
Potassium:
214
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1011
IU
|
Vitamin C:
19
mg
|
Calcium:
68
mg
|
Iron:
1
mg