Thai Basil Peanut Pesto
What do you do when you have an overwhelming amount of basil and the fall frost is about to hit? PESTO TIME!
Ok, but what if you don’t have pine nuts…or parmesan cheese? PEANUT PESTO TIME!
With the summer waning and my plants slowly saying goodbye for the winter, I’ve been trying to figure out how to save or use my fresh herbs. This year, my basil grew into a full blown shrub…more than any one person should really have, so I figured I’d harvest it and make some yummy pesto (one of my favorite light sauces)!
But, without two of the main ingredients, I had to adapt! I had seen pesto made with other nuts before, so I figured there was a way to make it…a little searching led me to this original recipe from Tasty – one that included peanuts and NO cheese (who are these people?!). As I pulled together my ingredients and started the mix, I realized something was missing. The oils, vinegar and juice made the mix a little more loose than I liked, so I went to find some more ingredients.
This led to some experimenting…with cheese (of course)! By adding some feta cheese and some additional peanuts, I thickened the sauce and it was perfect! I put the mix in a Ball jar and saved for the night after. We added pulled turkey and ravioli (my favorite are from Trade Joes) and voila – perfect pesto dinner!
Check out the easy recipe below & enjoy!
- 2 C Thai basil leaves (packed)
- 4 cloves garlic
- ½ C dry roasted peanuts
- ½ C feta cheese
- 2 t sesame oil
- 1½ T rice vinegar
- ½ t red pepper flakes
- 1 T agave nectar
- 1 t soy sauce
- 1 T lime juice
- Place the all the ingredients into a food processor and puree until mostly smooth.
- Add salt & pepper to taste.
- Transfer immediately to dish - great over pasta with turkey or chicken!
- Mix can also be stored in an airtight container, in the refrigerator for 1-2 weeks.