Ingredients:

  • 2 cups fresh Thai basil leaves (packed, about 50g)
  • 1/2 cup unsalted roasted peanuts (75g)
  • 2-3 cloves garlic (adjust to taste)
  • 1/4 cup grated Parmesan cheese (30g)
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/4 cup olive oil (60ml)
  • Juice of 1 lime (about 2 tablespoons, or 30ml)
  • 1-2 tablespoons of honey or maple syrup (optional)

Instructions:

  1. Gather all ingredients on your work surface.
  2. Place the Thai basil leaves and roasted peanuts in the food processor.
  3. Add the garlic cloves and grated Parmesan cheese. Season with salt and red pepper flakes.
  4. Pulse the mixture until coarsely chopped, scraping down the sides as needed.
  5. With the food processor running, slowly drizzle in the olive oil and lime juice until the pesto is smooth and creamy.
  6. Taste the pesto and adjust the seasoning, adding more salt, lime juice, or oil as needed.
  7. Use immediately or transfer to an airtight container and refrigerate for up to 1 week.