Thai Basil Pesto
Inspired by someone who called into Lynne Rosetto Kasper’s show The Spendid Table with a recipe for Thai basil pesto I was inspired to make my own version, making it a nut and dairy free pesto for one of my personal chef clients who can’t have those foods in his diet. The only resemblance to her version is that I have Thai basil in mine – and maybe the coconut oil.
Don’t know if it can really be called it pesto if it doesn’t have the nuts, but I call it that.
2 – 4 cloves garlic – optional
5 – 6 large sprigs Thai Basil – leaves only
½ lb baby spinach
Zest of 1 lemon
Zest of 1 lime
Juice of 1 lemon
Juice of ½ lime
2 tablespoons coconut oil
Salt to taste
Make the pesto
If you’re using garlic drop the cloves into the chute of the food processor as it’s running. Once the garlic is minced shut off the food processor and put all the other ingredients into the food processor except the olive oil.
Turn on the food processor and slowly add the olive oil until you get the consistency you like. Turn the food processor off every so often and scrape down the sides with a rubber spatula.
Blend till you get a lovely puree. Taste and adjust the seasoning as needed.
Note: I found this a bit intense until it sat for a few minutes to allow the flavors to meld.
As with all pesto you can freeze the extra in serving size portions.
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