Thai Basil Pesto
Servings: 4 servings
Ingredients
- 2 Bunches Thai Basil leaves - 200 grams
- 1/2 Cup Pecan and Almond nut blend
- 2 Tbsp Butter
- 1/3 Cup Grapeseed oil
- 8 Garlic Cloves - Sliced
- 100 grams Parmesan cheese
Spices
- 1/3 tsp Salt
- 1 tsp Red Chili flakes
- 2 tbsp Rice Vinegar
- 1 tbsp Oyster Sauce
- 1/2 tsp Brown Sugar
Instructions
- Nuts: Toast the almond and pecan nuts in a pan on medium low heat. Add it to a blender and pulse until it is in powder form.
- Garlic: Add the grapeseed oil to a small pan on medium low heat. Add the sliced garlic and then add the red chili flakes once the garlic has turned a golden brown.
- Make the pesto: Wash and clean your basil leaves. Add your Thai basil leaves to the blender and pulse a few times until the leaves have reduced in size, then add the garlic and ground nuts with the red chili flake oil to the blender. Pulse a few times.
- Toast the Pesto: This part helps the spices to meld with one another. Add the pesto to the same small pan used for the garlic. Add a knob of butter, add oyster sauce, brown sugar, salt and rice vinegar and toast up the pesto until the colour turns a deep green. Add the parmesan cheese and mix. Thereafter, taste and serve with your favourite pasta.