Thai Basil Pesto

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  • 3 garlic cloves

  • 1¾ cups Thai basil leaves

  • ⅔ cup walnuts (or other nuts or seeds)

  • 1 teaspoon chili flakes

  • ⅓ cup + 3 tablespoon olive oil

  • ½ teaspoon salt

  • 1 teaspoon soy sauce

  • 1 teaspoon rice vinegar

  • 1 tablespoon sesame oil

  • 1 teaspoon sugar

  • Juice of ½ lime

  • 2- inch piece ginger

Peel the garlic and ginger. Chop it roughly so it blends easily. Toast the nuts for a bit more flavor, but it's optional.

Add all ingredients to the food processor: garlic, ginger, walnuts, Thai basil leaves, chili flakes, soy sauce, rice vinegar, sesame oil, sugar, salt, and lime juice. Pulse 8-10 times until everything is roughly chopped and combined.

With the processor running, slowly pour in the olive oil through the feed tube. Blend for 15-20 seconds until smooth.

Taste and adjust consistency and seasoning. Add more olive oil if too thick, or more salt and lime juice for extra brightness.

Use immediately or transfer to a jar. Pour a thin layer of olive oil on top to prevent browning. Store in the refrigerator for up to 7 days.