Thai Pesto

Thai Pesto

Yield: about 1/2 cup

Ingredients

• 1 cup thai basil leaves, packed

• 2 garlic cloves

• 2 tbsp dry roasted peanuts

• 1 tbsp roasted sesame oil

• 1 tbsp chickpea miso

• 1 tbsp chickpea tamari

• 2 tsp rice vinegar

• 1.5 tsp fresh lime juice

• 1.5 tsp maple syrup

• 1/8 tsp red pepper flakes

Method

• Place all ingredients into the bowl of a small food processor and pulse until desired consistency is reached, stopping to scrape sides of bowl as needed

• Use immediately or transfer to an airtight container. Refrigerate unused portion; store in the fridge for 5-7 days

Note: if you don’t have a small food processor you’ll probably have to double the quantity

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