Thai Pesto

Thai Pesto

Yield: about 1/2 cup


• 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


• 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

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s