Ingredients
- 2 cups fresh thai basil
- 2 tablespoons dry roasted peanuts
- 1 tablespoon sugar
- 1 1/2 tablespoons dark sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon rice wine vinegar
- 2 garlic cloves
Recipe
- 1 place all ingredients in food processor; process until smooth.
- 2 press plastic wrap onto surface of pesto.
- 3 store in fridge up to 1 week or freeze in ice cube trays (up to 2 months).
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