Thai Basil Pesto
An Asian-inspired twist on Italian pesto
Servings: 8 Makes about 1 cup
Calories: 214kcal
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: 214kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 260mg | Potassium: 214mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1011IU | Vitamin C: 19mg | Calcium: 68mg | Iron: 1mg