So far the most aggressive herb we have is the Thai basil. The other plants are staying rather small because it's so big and I just don't have enough ideas for what to do with it. Or at least I didn't until today! Today I had a thought and searched for a Thai basil pesto. I found a fantastic recipe here and plan to repeat it often. It's like a concentrated Vietnamese restaurant in my blender. :-) Enjoy!
Thai Basil Pesto
2 cups fresh Thai basil leaves
3 tbsp plain roasted peanuts*
1 tbsp your favorite sweetener
1 tbsp rice wine vinegar*
2 tbsp sesame oil*
3 cloves garlic
1/2 tsp red pepper flakes
1/2 tsp soy sauce (low sodium is best)
Combine all ingredients in a food processor or blender and pulse to desired consistency.
*Since I did this on the fly, I of course did not have the exact list of ingredients. My peanuts were lightly salted, my vinegar was apple cider vinegar, and I had no sesame oil so I toasted sesame seeds and added them along with some olive oil instead. And of course I eyeballed most of my ingredients. It was still delicious so don't be intimidated if you don't have the exact ingredients.
