Recipe Redux–Thai Basil Peanut Pesto


I didn’t participate in Recipe Redux last month, but this month it is back and the theme was Salad Dressings, Condiments and Spreads. I have a ridiculous amount of Thai Basil in my garden that was begging to be used. So I created a twist on a traditional pesto with a Thai Basil Peanut Pesto. It can be used in place of a regular pesto or in more Asian applications. I have tried it with both soba noodles as well as on a mini pita pizza. Both were delicious.

Here is the recipe in pictures with the actual recipe following at the bottom.

Start with a large bunch of Thai basil. Wash well and remove the stems and any flowers.

Put the washed and dried leaves into a food processor (~2 cups). Chop briefly.

Add 1/3 cup dry roasted peanuts. Process until well blended.

With processor running, slowly pour in 1/3 cup extra virgin olive oil.

Next, add in 1 tablespoon plus 1 teaspoon sesame oil.

I hadn’t intended to use any grated parmesan cheese, but felt it needed some, so I added 1/4 cup.

It does taste better than it looks! But don’t eat it plain – do something more interesting with it like:

Dress up some soba noodles with the Thai Basil Peanut Pesto garnished with fresh sliced tomatoes or….

Use it as a base for a mini pita pizza with mozzarella, orange bell peppers and fresh tomatoes or

Spread it on your favorite bread or anything else you might imagine!

Thai Basil Peanut Pesto

2 cups loosely packed Thai basil leaves, washed and dried
1/3 cup dry roasted peanuts
1/3 cup extra virgin olive oil
1 tablespoon + 1 teaspoon sesame oil
1/4 cup parmesan cheese
Salt and pepper to taste

1. Put Thai basil in a food processor and blend briefly. Add in peanuts and chop well.

2. With food processor running, slowly add olive oil followed by the sesame oil.

3. Add parmesan cheese, salt and pepper to taste. Blend well. Refrigerate.

Please check out what my other talented dietitian colleagues have come up with in this month’s Recipe Redux:

Carlene Helble-Carlene’s Figments – Roasted Eggplant Pepper Schmeer
Deanna Segrave-Daly – Teaspoon of Spice – Sicilian Relish
Cherie Schetselaar Grain Crazy – Fry Sauce
Dr Barb – Nutrition Budgeteer – Jalapeno Ranch Dressing is Versatile & Healthier
Elizabeth Jarrard- Don’t (White) Sugar-Coat it – Spicy Tahini Dressing
Kara Lydon – Peace, Love, and Food -  Edamame Hummus
Kat Lynch – Eating The Week – Citrus Sesame Avocado Dressing
Emma Stirling – The Scoop on Nutrition – Recipe Redux Kitchen Garden Salsa Verde
Emma Cutfield-The Hearty Heart – Go-Go-Goji: Blood Building Salad Dressing
Lisa @ Healthful Sense – Sweet Peanut Sauce & Dressing
Regan @ The Professional Palate – Ponzu Sauce
Danielle Omar – Food Confidence RD – Recipe Redux: Your New Favorite Vinaigrette
Stephanie Howard – Give Them Something Better – Creamy Garlic Feta Dressing
Nicole Ferring Holovach – Whole Health RD – Maple Salad Dressing
Kristen @ Swanky Dietitian – Italian Vinaigrette Artichoke Dressing
Ann Dunaway Teh – Eat to Nourish, Energize & Flourish – Thai Basil Peanut Pesto
Kristina @ Love and Zest – Spiced Pumpkin Dip
Meg @ Meg’s Food Reality – Sweet Potato Hummus
Gretchen | kumquat – Dairy-free Ranch Dressing
Everyday Tastiness – Pistachio Butter
Alysa Bajenaru – Inspired RD – How to Roast Garlic & a Recipe
EA Stewart-The Spicy RD – Creamy Triple Pepper and Kale Dip
Liz Weiss & Janice Newell Bissex – Meal Makeover Moms’ Kitchen – Garden-Fresh Tomato & Avocado Salsa
Jessica Fishman Levinson – Nutritioulicious – Butternut Squash Cream Cheese Spread
Diane Welland – Eat Well Eat Clean – Honey Fig Jam