Thai basil is the fiesty cousin of regular basil, this basil packs a little more punch and has a little more attitude than the calm, cool and collected basil you can find hanging out with the tomatoes in your regular grocery store. Thai basil often can only be found in the Asian grocery stores that share the same demeanor. (I was at the biggest one in our city on Chinese New Year and am still recovering!) The upside is that it is fairly cheap and so I buy it in large quantities and make some yummy pesto.
|
This is 4 packages of basil. The stems are too woody and so you must pick off the leaves. You could save the stems to make broth.
|
I love to use sea salt in my recipes, I know it seems like such a small thing but it actually makes a big difference. Try it, you'll see.
Thai Basil Pesto
4 cups of Thai basil
3/4 cups of olive oil
2 tbsp of toasted pine nuts
1/4 cup of toasted cashews
2 cloves of garlic minced
1/2 cup of grated parmesan
1/3 tsp of salt
Wash and pick all the leaves off the stems. Toast your nuts if not done already. Just place them in a pan over a low to medium heat and toss regularly. They will begin to slowly brown. Remove from heat once they have some colour. Throw all the above ingredients into the food processor and whazzzzz. Taste test. Refrigerate or freeze.
4 cups of Thai basil
3/4 cups of olive oil
2 tbsp of toasted pine nuts
1/4 cup of toasted cashews
2 cloves of garlic minced
1/2 cup of grated parmesan
1/3 tsp of salt
Wash and pick all the leaves off the stems. Toast your nuts if not done already. Just place them in a pan over a low to medium heat and toss regularly. They will begin to slowly brown. Remove from heat once they have some colour. Throw all the above ingredients into the food processor and whazzzzz. Taste test. Refrigerate or freeze.
Some ideas for your pesto:
|
I put small amounts in freezer bags and freeze them. They thaw fairly quickly and are so convenient to pull out for a quick and delicious accompaniment. |
RSS Feed