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Thai Basil Peanut Pesto

by Jordan Kenna

Inspired by eathealthyeathappy.com

Ingredients

for 1 cup

  • 2 cups
    thai basil leaves, packed (80 g)
  • 4 cloves garlic
  • ¼ cup
    dry roasted peanuts (30 g)
  • 3 sesame oils
  • 1 ½ tablespoons
    rice vinegar
  • ½ teaspoon
    red pepper flakes
  • 1 tablespoon
    agave nectar
  • 1 teaspoon
    soy sauce
  • 1 tablespoon
    lime juice
  • salt, to taste

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Preparation

  1. 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.
  2. Use pesto immediately or transfer to an airtight container. Pesto can be stored in the refrigerator for up to two weeks.
  3. Enjoy!
 

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