Tuesday, April 21, 2015

Thai Pesto

I believe that a sauce can make or break a dish. Even the most simple plate of pasta noodles can be saved by a good tomato sauce. Dry meat can be transformed with a good gravy. The same can be said about a bad sauce. Don't ruin your eggs benedict with a poorly made hollandaise sauce. I have been perfecting my sauce game as of late, and Andrew keeps telling me to bottle them up and start my own HDFB sauce line. But for now, I just enjoy creating them and sharing with you. This thai pesto is a simple twist on the classic, using a few more ingredients, and really bringing the classic thai flavors to life. It's every bit sweet, strong, and just a hint of spice. It could honestly be put on anything. Dip your bread in it. Drizzle it over salad. Or even marinate your meat in it before grilling. It's a do-it-all recipe that will be making regular rounds in our house.

Thai Pesto

  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves, chopped
  • 2 garlic cloves, smashed and peeled
  • 1/4 cup peanut butter
  • 1 tbsp. sesame oil
  • 1/2 large jalapeno, seeded and minced (leave seeds for more heat)
  • 1-inch piece ginger root, peeled and grated
  • 1 lime, juiced
  • 1 1/2 tbsp. brown sugar
Throw everything into a food processor and whirl until smooth. Keep in the fridge for up to one week.

Serve over your favorite pasta by thinning out the pesto with a bit of the pasta water, or over shrimp, chicken, or beef.

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