I have always loved Basil Pesto! It is such a creamy, flavour-packed addition to so many meals. I usually fold it into pasta; add to a salad or veggie bowl, use as a base for burgers or just on some crackers with cucumber and tomato. Pesto was usually a treat to buy in the shop, and I always ate it quite sparingly as it can be a little oily. And then when I went vegan, I could not buy it anymore as it contains Parmesan cheese.
Becoming more comfortable in the kitchen, I started to make my own basil pesto.
Now, in Thailand it is hard to find the normal sweet basil. It is only available at some fresh farmers markets, and I can find it in my local grocery store every few weeks, maybe. Here Thai basil is lot easier to find and is used in so many Thai dishes. Thai basil has a very distinct taste that you either love or hate. It has a very anise or licorice like flavor, so it makes for an almost spicy-like basil pesto. I usually try and get normal sweet basil, but if I really can’t find any, I just use the Thai basil, and actually really like the strong flavour.
I also make my pesto with peanuts instead of Pine nuts, as it just became way too expensive, and I could not justify the price for the amount of pesto I make. The peanuts work just as well, and sometimes if I don’t blitz the pesto too long, they are still a bit crunchy and add such a nice texture to the pesto.
I don’t use any oil in my pesto, and the only liquid I add is the lemon juice. I can literally eat the whole jar, and know that there is not unnecessary oil added, and that I am eating a wholesome nutritious treat.
Ok, so here’s the recipe:
- 2 cups of basil leaves
- 2 cloves of garlic
- 3 tbsp of peanuts
- 2 tbsp nutritional yeast
- Half a lemon
- Salt and pepper
Just blitz it all up in a food processor until you get to the consistency you prefer.
I store mine in a glass container in the fridge.
I hope you enjoy the recipe, and let me know if you make it!