Our Thai basil plant is pretty big, even though it's the small leaves plant, not the good big leaves plant. Although, a rogue Thai basil plant with the good leaves has been growing in the raised planter box on the porch, which is crazy. I harvested from both.
Anyways, I took this recipe from combination of 3 different websites, although there are even more with variants with added soy sauce, honey, rice wine vinegar.
Anyways, I took this recipe from combination of 3 different websites, although there are even more with variants with added soy sauce, honey, rice wine vinegar.
Main thing is that Eric really liked it! Said one of his fave in a long time.
Ingredients:
-4 cups Thai basil - did about 4 cups (not packed), but could have used more
-1/4 cup Parmesan cheese - roughly estimated about a half of a wedge?
-1/2 cup roasted peanuts - did an extra 1/8 cup probably
-2 tsp brown sugar
-4 cloves garlic
-1 inch ginger
-4 "chilis" - I used Serranos from the garden that were a bit mild
-2 TBSP sesame oil
-1 TBSP lime juice (used 1 lime)
-1 TBSP oyster sauce
-1 tsp fish sauce - used less because of Eric
-1/3 cup olive oil - could have used less
Served with:
-Chicken (marinated in garlic powder, soy sauce, sesame oil, oyster sauce, splash of fish sauce, lime or rice wine vinegar)
--Cooked chicken with shallot, garlic, serranos, pequins, chili de arbols
-Veggies: 1 yellow onion, 2 zucchini, 1 green BP, 1 red BP
-Pasta
Directions:
1. Chop veggies - set aside
2. Chop pesto ingredients: garlic, ginger, chilis
3. Roast peanuts: 325 degrees: 8-10 min
4. Pick Thai basil
5. Make pesto in Cuisinart and set aside: Parmesan cheese --> peanuts + brown sugar --> wet ingredients --> olive oil
6. Cook chicken on stove + veggies in oven
