Thai Peanut Pesto

This Thai-inspired pesto is so delicious, bright, and easy to create. It is still winter in Alaska even though the light is pouring back and I need bright, flavorful, and easy recipes.

Toss this Thai peanut pesto into rice noodles and top with tofu or pickled asian style vegetables, like my Asian Pickled Mustard Greens or Carrot Daikon Banh Mi Pickle. Or, thin the pesto with a bit of water to make a dressing to toss with red leaf or romaine lettuce for a crisp salad topped with sprouts, cucumbers, and a few roasted peanuts. This is also great on salmon, halibut, or other proteins.

My friend Melanie Janigo introduced me to a version of this recipe years ago. Mel is a righteous cook and one hell of a mountain woman. This recipe is my version of Mel’s masterpiece.

Gather up these ingredients and make this flavor bomb pesto.

• 1 cup roasted peanuts

• 1 clove garlic

• 1 tablespoon minced ginger root

• 2 teaspoon sugar

• 1 Thai bird chili (2 if you like things hot)

• 1 1/2 tablespoon Thai fish sauce

• 1/2 cup fresh lime juice

• 1/2 cup peanut oil, avocado oil, or light olive oil

• 1 teaspoon Kosher salt

• 1 1/2 cups packed mint leaves

• 1 cup packed cilantro leaves

• 1 1/2 cup packed basil leaves

Place the first 9 ingredients (all but the herbs) in a food processor and pulse together until smooth. Add the herbs (mint, cilantro, and basil) Just until pureed and well combined. Don’t over do it or the mixture will get warm and discolor the herbs. Season with salt to taste. Store in an airtight container for up to 3 days, if it lasts that long.