This recipe uses Thai basil, but use regular if your market doesn’t carry the Thai variety. A bit of tahini is added for a creamy texture that keeps it vegan, along with some nuts and as many chili pepper flakes as your taste buds can handle.
- 1.5 to 2 cups fresh Thai basil leaves
- 1/2 cup cilantro (stems removed)
- 1/4 cup dry-roasted almonds
- 1 tablespoon tamari sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon crushed red pepper
- 2 garlic cloves
- 2 tsp sugar or honey
- 1/2 tsp fresh grated ginger
- 3 tablespoons sesame oil
- 1 tsp sweet chili sauce, optional
- Salt and Pepper to taste
- Place your almonds, herbs, garlic, and tamari sauce in a food processor . Blend and pulse again until all is mixed.
- Next add your rice wine vinegar, sugar, and the grated ginger.
Then close the lid, except for the the top hole, and place food processor on low. Slowly add in the sesame oil while food processor is going. Stop and scrape sides if needed. Pulse until smooth.
- Add your optional sweet chili sauce (Asian sauce) for more spice or thinner pesto. Blend again.
- Taste and adjust salt/pepper to taste if needed.
This recipe will make almost 2.5 cups of pesto.
- Serving Size: 1 tablespoon
- Calories: 21
- Sugar: 0.5 g
- Sodium: 38.5 mg
- Fat: 1.9 g
- Saturated Fat: 0.2 g
- Carbohydrates: 0.8 g
- Fiber: 0.2 g
- Protein: 0.4 g
- Cholesterol: 0 mg
Keywords: pesto sauce