I have been a bit neglectful, so am publishing a post here to keep our blog alive and active.
This recipe came about as a result of having Thai basil and coriander in the crisper after making a couple of dishes at the weekend. Often these herbs just find their way into a variety of creations to add some fresh flavours, but while looking for a particular recipe I found a couple of similar Asian pesto recipes and decided that these herbs should be used thus.
Two of the books that had Asian pestos were “Asian Greens” by Anita Loh-Yien Lau and “Travels with a Hot Wok” by Ken Hom. I am sure there are plenty of variations on the theme, so please don’t feel limited by the recipe.
Thermomix Asian Pesto :
2 cloves garlic
2 cm piece fresh ginger
1 fresh red chilli, seeded
3 tablespoons Thai basil
2 tablespoons fresh coriander
2 tablespoons rau ram (Vietnamese Mint)
1 tablespoon fresh mint
250 g roasted, unsalted peanuts (optional)
1 tablespoon palm sugar
2 teaspoons fish sauce
3 tablespoons extra virgin olive oil
1 teaspoon sesame oil
2 tablespoons lemon juice
Place garlic, ginger and chilli in TM bowl and chop for 10 seconds on speed 7.
Scrape down sides of bowl and add basil, coriander and mints and chop for another 15 seconds on speed 7.
Add peanuts, if using, and palm sugar to TM bowl and chop for 20 seconds on speed 5.
Add remaining ingredients and blend for 30 seconds on speed 5. Add some boiling water through the hole in the lid if the mixture appears too thick when using the peanuts.