This is not your every day pesto…this pesto is slightly more badass- it could be I am bias seeing as my Thai basil plant took off and my Genovese basil did not….Still, this is a twist between an asian nut sauce, a hoisin sauce and a traditional pesto- are you feeling what I am saying? It’s raw, slightly sweet and dark in flavor, and the ingredients are straight forward- you could even use other kinds of basil and it would still be fantastic. I made it today in less than 15 minutes. I can use it as a sauce for cold noodles, hot noodles, a dipping sauce for grilled tofu, or a spread on a grilled tofu sandwich. I am thinking that I will most likely have this over noodles tonight or in fresh rolls tomorrow! YUM.
Thai Basil Pesto
2c fresh Thai basil, lightly packed
1/3c raw sprouted almonds
2T brown rice miso or another dark miso
2T extra virgin olive oil
1 cloves garlic*opt
½ lemon juiced
1 1/2T Raw agave, 5 deglet dates, or raw local honey
1t ume vinegar
½ fresh jalapeno or chili pepper
2t hot toasted sesame oil
1/4c unrefined toasted sesame oil
Salt and pepper
Pinch cayenne pepper
Water if needed
Place all of the ingredients in a blender, and process.Blend until smooth and creamy; add the water for desired consistency- up to a 1/4c. Adjust the seasonings to taste (sweeter, saltier etc) to desired final result. Excellent for use in fresh rice rolls, on grilled or broiled tofu, on sandwiches, over soba or your favorite pasta. Delicious!
The Vegan Love Project 