Thai Basil Pesto
Servings: 6
Calories: 295kcal
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
- Saute: Slice the garlic cloves and rinse the Thai basil. Heat cooking oil in a wok over medium-low heat, then add the sliced garlic and chili flakes, frying for two minutes. Remove the garlic and set aside the chili oil.
- Roast the nuts: In a separate pan, roast almonds and pecan nuts over low heat for under two minutes, then grind into a fine powder. Add the Thai basil and fried garlic to the grinder, blending until a paste forms.
- Add the condiments: Return the chili oil to medium-low heat and mix in oyster sauce, rice vinegar, butter, sugar, and salt. Stir until combined, then add the pesto, cooking for three minutes while mixing thoroughly.
Notes
This recipe yields 360 grams of pesto.
Nutrition
Calories: 295kcal | Carbohydrates: 6g | Protein: 14g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 670mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2118IU | Vitamin C: 7mg | Calcium: 469mg | Iron: 2mg