I’m a home cook. And just like most of the home cooks I know, I make an effort to use whatever I have in the pantry and fridge. We’re just too practical.
The other day my husband brought home a bunch of Thai basil from the green house. For any delicate herb, if you don’t use them quickly, they go bad. So, this morning I was wondering if I had a good recipe for Thai basil. Hmm… pesto, why not? I don’t have pine nuts in my pantry and I know they are pricey. But I almost always have macadamia nuts. Whenever I go home to Hawaii I make sure to stock up. So, I tried this new combination.
And it worked! The pesto was a beautiful vivid green, the macadamia nuts had enough oil and flavor but wasn’t overpowering. I did add two small to medium cloves of garlic and it had just enough bite. This Asian version pesto is definitely a keeper. If you shop at the Asian markets, Thai basil is readily available and reasonably priced. Why not give it a try?
- 1 cup Thai basil - pack the leaves in
- 1-2 cloves garlic
- ⅛ cup macadamia nuts - I used a bit more than that. I have a quarter cup measure and filled it to ¾
- ⅛ cup parmesan reggiano - freshly grated
- ¼ extra virgin olive oil
- salt & pepper to taste
- ]Throw everything in a blender and blend.
