Perfect for warm days and summer nights, pesto is a versatile staple that everyone should have in their kitchen. Most people are familiar with Italian pesto which is delicious stuff, but I’ve been craving a pesto with some heat. This led me to some familiar Asian-inspired ingredients. I’ve used chiles, ginger, and lime in my sauce and it works out nicely. There are a few ingredients below that you may not have used before and it’s worth the effort to seek them out for this recipe. Try your local Asian market, but don’t stress out if you can’t find them. If you can’t locate Thai basil, just use all regular sweet basil and if galangal is unavailable, substitute with extra ginger. The finished sauce is medium in heat but if you prefer it really hot, add a few more chiles. Try it on cold noodles, spread it on some roasted veggies, or thin it with additional oil and lime juice and turn it into tasty vinaigrette. This pesto is also nut-, dairy-, and gluten-free. Once it’s made, it will keep in the refrigerator for about 2 weeks.
- 3 Thai chiles (with seeds) coarsely chopped
- 3 cloves of garlic coarsely chopped
- 3 Tablespoons fresh ginger coarsely chopped.
- 2 packed cups basil leaves, about 2 oz.
- 2 packed cups Thai basil, about 2 oz.
- 1cup spinach leaves
- 1/3 cup coarsely chopped shallots
- 2 Tablespoons chopped fresh galangal
- 1teaspoon salt
- ¼ teaspoon pepper
- 1Tablespoon fresh lime juice
- ½ cup olive oil
1.) Place all of the ingredients – except for the olive oil – in the bowl of a food processor and process until everything is finely chopped and mixed.
2.) Slowly drizzle the olive oil while the machine is on. Stop once in the middle to scrape down the sides. Finish with the remaining oil and process just until emulsified.
3.) Cover and keep in the fridge until ready to use. Yum!
Makes 1 cup