Are you looking to embark on a culinary journey to the vibrant and aromatic culinary world of Thailand while incorporating the irresistible flavors of pesto? Searching for an exciting fusion recipe that marries the finest ingredients from both worlds? In this article, we present a delightful adventure into the realm of Thai pesto, an innovative culinary creation that harmoniously blends the essence of Thai cuisine with the zestiness of classic pesto. Get ready to explore a world of tantalizing flavors as we delve into the art of crafting the perfect Thai pesto, unraveling the secrets of selecting the freshest ingredients, and guiding you through the process of creating this delectable masterpiece in your own kitchen.
Here are our top 6 tried and tested recipes!
THAI BASIL PEANUT PESTO RECIPE BY TASTY
Here's what you need: thai basil leaves, garlic, dry roasted peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, lime juice, salt
Provided by Jordan Kenna
Categories Sides
Yield 1 cup
Number Of Ingredients 10
Steps:
- Place the Thai basil, garlic, peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, and lime juice in the bowl of a food processor and puree until smooth. Add salt to taste.
- Use pesto immediately or transfer to an airtight container. Pesto can be stored in the refrigerator for up to two weeks.
- Enjoy!
Nutrition Facts : Calories 745 calories, Carbohydrate 33 grams, Fat 65 grams, Fiber 5 grams, Protein 14 grams, Sugar 22 grams
THAI PESTO
Add the taste of Thai to noodles, salad, rice, or any dish with this versatile, full-flavored sauce! Serve immediately or refrigerate in an air-tight container until needed.
Provided by she_cooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 3.4 g, Fat 7.4 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 197 mg, Sugar 2.1 g
COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- For the slaw: Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time.
- For the pesto: Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.
- For the patties: Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet. Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.
- Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
- When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
- To assemble the burgers: Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.
THAI SPICES SHRIMP SALAD WITH ASIAN GREENS AND PESTO DRESSING
Categories Salad Food Processor Pasta Coconut Basil Macadamia Nut Shrimp Curry Chill Cabbage Cilantro Simmer Boil Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- Make dressing:
- Blend basil, nuts and vinegar in processor until nuts are finely ground. With machine running, gradually add oil and blend well. Season to taste with salt and pepper. Transfer to small bowl. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Make shrimp:
- Whisk coconut milk and curry paste in medium saucepan over medium-low heat until blended; bring to simmer. Add shrimp and simmer until shrimp are almost opaque in center, about 3 minutes. Remove from heat. Refrigerate shrimp in curry liquid, uncovered, until very cold, about 2 hours.
- Place rice sticks in medium bowl. Cover with very hot water. Let stand until tender, about 25 minutes. Drain rice sticks. (If using pasta, cook in pot of boiling salted water until just tender but still firm to bite. Drain well; rinse pasta with cold water and drain again.) Using knife or poultry shears, cut rice sticks or pasta into shorter (about 6-inch) lengths. Place noodles in medium bowl and toss with enough dressing to coat.
- Combine cabbage, bok choy, green onions and chopped cilantro in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Divide greens among plates. Top with noodles. Drain shrimp; place atop noodles, dividing equally. Garnish with cilantro sprigs. Pass any remaining dressing separately.
THAI BASIL PESTO
Steps:
- Using a very sharp knife, roughly chop the basil and transfer to the bowl of a food processor. Slice the garlic and add it to the basil. Turn on the processor and slowly add the oil to form a fine paste. When all of the oil is incorporated, add the remaining ingredients and process to incorporate. Taste for seasoning and adjust if necessary. Toss with pasta and serve hot, cold or at room temperature. Use approximately 2 tbsp of pesto for each serving of pasta. Refrigerate remainder and use within 2 days.
THAI PESTO MARINADE FOR GRILLING
Restaurant worthy! Use to marinate pork, chicken or fish...don't forget wings. One recipe yields enough marinade for approximately one pound of meat.
Provided by gailanng
Categories Asian
Time 5m
Yield 1/4 cup approximately
Number Of Ingredients 5
Steps:
- With a mortar and pestle, grind together ground peppercorns and garlic. Add cilantro and work into a paste. Stir in soy sauce (or fish sauce) and vegetable oil until evenly mixed. This may, also, be done in a small food processor or food grinder. Keeps up to 4 days.
- In a 1-gallon ziplock bag, combine marinade and chicken, pork or fish pieces, messaging to evenly coat; chill 1-2 hours or overnight. Please, don't forget to season with salt before grillling.
- For a compatible dipping sauce, see recipe #457035.
Tips:
- Use fresh basil for the best flavor. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
- Toast the pine nuts before using them. This will bring out their flavor and make them more fragrant.
- Use a good quality olive oil. Extra virgin olive oil is best, but you can use a regular olive oil if that's all you have.
- Don't over-process the pesto. You want it to be chunky, not smooth.
- Taste the pesto before you add it to your dish. You may want to adjust the seasonings to your liking.
Conclusion:
Thai pesto is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and salads. It can also be used as a dipping sauce for vegetables or crackers. If you're looking for a new and exciting way to use basil, give Thai pesto a try.
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