Thai Basil Pesto
We have heaps and heaps of Thai Basil: it seems to grow better than anything else in the garden! It's a beautiful plant, but its distinctive licorice flavour means it generally isn't appropriate for using in place of sweet basil. Unfortunately, it's also not as common so we seem to have about 2 recipes in 30 cookbooks that use it! I got talking about this to Dreena (whose new cookbook is out now!) about this and she suggested I make a pesto with it (always a great way to use up heaps of basil), so here it is.
What You Need
1 cup thai basil
1/4 cup coriander leaves (cilantro)
3 tablespoons olive oil
2 teaspoons lime juice
1/2 teaspoon salt
1/2 cup roasted & salted peanuts
Optional: sprinkle of savoury yeast flakes (nutritional yeast / nooch)
Mini-chopper / food processor
Measuring cups / spoons
What To Do
1. Put everything except the peanuts in your food processor / mini-chopper. Process until combined (a little chunky, i.e. not completely smooth).
2. Add in the peanuts. Process as roughly or as smoothly as you like.
If you want you can just throw everything in from the start, I just find that (because the peanuts are rather soft) it makes it very peanut butter-y. If you don't like coriander, try it with the coriander in. But if you really don't like it, leave it out and just add in more basil. Of course, easily doubles or halves, and adjust to taste (especially lime juice / salt).
And there you have it; easiest thing in the universe that will add something a little different to your sandwich or dip platter (or just eat it straight out of the bowl like we do).