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Home Pricing Community My Recipes

Thai Basil Laksa Leaf Pesto

1.0

80g raw peanuts or cashews

1-2 large red chillies (add more to taste), seeds removed and sliced

1 garlic clove, peeled

½ tsp grated young ginger (I prefer young ginger, but you can use old ginger if you like)

1 tbsp fish sauce

2 tbsp freshly squeezed calamansi (or other lime) juice

3 cups tightly packed Thai basil leaves

½ cup tightly packed laksa leaves

125ml (½ cup) peanut or other vegetable oil

Sugar and salt to taste

Chilli & ginger sambal or sriracha (optional) to taste

Toast the nuts in a pan over medium-high heat, stirring occasionally. Watch that they don’t burn.
Place the nuts, chillies, garlic, ginger, fish sauce and lime juice in a food processor. Add a handful of basil and laksa leaves, drizzle with some oil and blend.
Continue adding herbs and oil, and blend until smooth. The laksa leaves are fibrous and may clog up the blades, so use a spatula to stir the pesto in-between processing it.
Season to taste with sugar and salt. You may opt to stir in some sambal or sriracha for added heat.
Store covered with a layer of vegetable oil. Keeps refrigerated for up to 2 weeks.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🌿Pesto

Cuisine🇹🇭Thai

Occasions📆Everyday🌿Garnish

Season🔁Year-round

DifficultyEasy ⏰ 10m

Created 119 weeks ago

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