This is my version of a spicy Asian pesto. It’s a fusion of Italian and Thai basil with hints of cilantro, mint, lime and Thai chili peppers. Even without cheese the ground roasted nuts (peanuts and pine nuts) in my opinion, makeup for the creaminess of the pesto. This spicy pesto makes a savory marinade for meat and fish. Next time, instead of squeezing fresh lime or lemon juice over grilled shrimp or salmon, try brushing it with this Asian pesto for a new, flavorful contrast. Can this spicy pesto be used as a condiment or spread on sandwiches? Absolutely!
Storing pesto. In a glass jar or air-tight plastic container, pesto can last up to a week in the refrigerator. Before placing pesto in the refrigerator, make sure oil has risen to the top layer. This will help act as a barrier and prolong the pesto’s life. It can also be frozen and last up to a year.
makes 2 cups
| 1 | cup Italian basil (packed) |
| 5 | green Thai chili peppers |
| 1 | cup Thai basil (loose) |
| ¾ | cup extra virgin olive oil |
| ¼ | cup canola oil |
| ¼ | cup cilantro (packed) |
| ¼ | cup mint (loose) |
| ½ | head garlic |
| ¾ | cup peanuts (unsalted, dry roast) |
| ¼ | cup pine nuts (unsalted, dry roast) |
| 1 | lime – juicy only (use 1/8 cup first, more to taste up to 1/4 cup) |
| ½ | tsp. kosher salt (or to taste) |
1. using food processor
In a food processor, first combine Italian basil, Thai basil, Thai chili peppers, cilantro, mint, garlic, peanuts, and pine nuts. Pulse until coarsely chopped. Next, add extra virgin olive oil, canola oil and lime juice. Process until all ingredients are incorporated and the level of smoothness is to your liking (my pesto pictured above is a tad bit coarse). Add salt to taste.
2. using mortar & pestle
First, finely pound/grind nuts. Set aside in medium mixing bowl. Next, pound/grind garlic and Thai chili peppers until texture is paste-like. Add garlic and Thai chili paste to mixing bowl. Then pound basil (Italian and Thai basil) and add to mixing bowl. Finally, add remaining ingredients (olive oil, canola oil and lime juice) to mixing bowl. Mix well until all ingredients are incorporated. Add salt to taste.
3. final steps
Pesto should be served immediately. For storing pesto, see paragraph above “Storing Pesto.”
8 Responses to “Spicy Asian Pesto”
on August 16th, 2010 at 3:11 pm Said:
I love all the ingredients in this pesto, but my family? It would require some adjusting to fit their individual needs. But I’m all up for that. Thanks for the recipe.
on September 15th, 2010 at 1:22 am Said:
[…] and best of all it’s full of summer flavor. For this recipe, I used my own spicy Asian pesto (click here for recipe). The combination of Thai basil, cilantro, lime and chili peppers give the pesto a nice bite. I […]
on September 28th, 2010 at 6:52 pm Said:
This is a great recipe! Wow — I bet it is delicious — love that you fused the two cuisines together. I am going to also pass this onto my friend who is Thai, who would probably love this!
on February 21st, 2011 at 11:04 am Said:
What a wonderful pesto. I love the spicy zip. 🙂
on February 22nd, 2011 at 8:27 pm Said:
I love Thai cuisine as I love spicy food. This pesto just perfect for me when I’m yearning for pasta but needing the spicy taste in it!
on March 4th, 2015 at 1:50 pm Said:
Did you use holy basil or the anise flavored Thai basil? Thank you.
on March 4th, 2015 at 2:17 pm Said:
Hi, I used Thai holy basil. It has purple stems and flowers and spear-like leaves. All Thai basil has “anise” flavor. There’s Thai sweet basil which has a more milder anise flavor than the Thai holy basil. Thai sweet basil has light green, wide leaves and non-purple stems. Hope that helps you out 🙂
on April 21st, 2015 at 1:00 am Said:
[…] is different from Italian basil. It has a more peppery and anise flavor. You can find the recipe HERE. But if you have traditional pesto that will work just […]
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