Thai Basil Pesto
Ingredients
Grinding
- 200 grams Thai basil
- 100 grams Nut mix (Almond, pecan nuts) - roasted
- 8 Garlic cloves - sliced
- 100 ml Grapeseed oil
- 1 tsp Chili flakes
Cooking
- 1 Tbsp Butter
- 200 grams Parmesan cheese – grated
- 2 Tbsp Rice vinegar
- ½ tsp Salt
- ½ tsp Sugar
- 1 Tbsp Oyster sauce
Instructions
- Prepare the ingredients: Sliced the garlic cloves, Thai basil, almonds, pecan nuts or walnuts, grape seed oil, chili flakes, butter, grated parmesan cheese, rice vinegar, oyster sauce, and salt.
- Fry the garlic in chili oil: Preheat a wok on medium-low heat. Add grape seed oil, sliced garlic, and chili flakes. Fry the garlic for two minutes. When it’s done, remove it from the oil and keep the chili oil in the wok.
- Roast and grind the nuts: Roast the almonds and pecan nuts for one and a half minutes on the lowest heat. Then, grind the nuts into powder in a mixture or grinder. Add the Thai basil and fried garlic. Grind all the ingredients together to form a pesto paste.
- Cook the pesto: Set the wok temperature with chili oil to medium-low heat. Add oyster sauce, rice vinegar, butter, sugar, and salt into the wok. Melt the butter, stirring the ingredients, and then add the pesto paste into the wok. Cook the Thai basil pesto for three minutes while continuously mixing all the ingredients.