I garden in the summer and I grow lots and lots of basil. Last summer I got sick of Italian pesto and wanted other options to use up lots of basil at once. I found this recipe for a Thai style pesto. I made this recipe often throughout summer, then at the end of the year I harvested all my remaining basil and made batches to freeze. I’m still enjoying the pesto in April of the next year!
My tweaks: I omit the fish sauce. I always lightly stir-fry some veggies to add more crunch. I use my julienne peeler to make strips of carrot, zucchini, celery, sweet peppers, etc. Sometimes I add tofu, this time I added edamame. I also switch up the pasta. Sometimes it’s rice noodles, this time I used quinoa noodles.