Thai Basil, Sesame & Peanut Pesto


- 2 cups thai basil leaves packed
- ¼ cup dry roasted peanuts
- 3 tablespoons sesame oil
- 1 ½ tablespoons rice vinegar
- ½ teaspoon dried chilli flakes
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 tablespoon lime juice
- salt, to taste


1. Place the Thai basil, garlic, peanuts, sesame oil, rice vinegar, dried chilli flakes, honey, soy sauce, and lime juice in a food processor and puree until smooth.
2. Add salt to taste.
3. Enjoy immediately or transfer to an airtight container. Pesto can be stored in the fridge for up to two weeks.

Makes 1 cup of pesto

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