Thai Basil Pesto

Thai Pesto

What do you do when you have this much Thai basil – make a tasty pesto that will be great with noodle dishes, ramen and curries.

4 cup               Thai Basil Leaves, loose packed

½ cup               Cilantro, including stems

1 cup               Almonds

½ cup               Garlic gloves

1 oz.                Fresh Ginger

1/8 cup            Rice Vinegar

1/8 cup            Fish Sauce

¼ cup               Toasted Sesame Oil

1 T                   Kosher Salt

1 Tsp               Black Pepper

1/2 cup            Olive Oil

1.     Place all ingredients in a food processor except the olive oil, and pulse until a paste starts to form

2.     Slowly add the olive oil while pulsing the processor, continue until all olive oil is incorporated and then pulse another minutes to full blend the ingredients

3.     Remove and place in a container with a lid, store refrigerated fir up to 30 days.

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Lots of Basil means - Pesto Time

Old School Pesto (dairy free)

With the basil harvest in full swing here at the house it was time to use that tasty goodness.

1 cup               Almonds, raw

½ cup               Garlic cloves

8 cups              Basil leaves, loose packed

1 T                   Diamond Crystal Kosher Salt

2 t                    Black Pepper, ground

1 T                   Vinegar, white or rice

1 cup               Extra Virgin Olive Oil

1.     Place the almonds, garlic in a food processor bowl and pulse to rough chop.

2.     Add the basil leaves, salt, pepper, and vinegar to the processor, again pulse to start to chop the basil leaves, about 2 minutes of pulsing.

3.     Start to add the olive oil slowly while pulsing the machine so as not to over heat the pesto.

4.     Once you have incorporated all the oil, pulse one last time to make sure the pesto is completely blended.

5.     Taste and adjust seasoning.

6.     Place in a sealable container with a lid and store refrigerated for up to one month or place in freezer plastic bag in a single layer flat pack and freeze.