Thai Pesto

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Sep 03, 2012

I personally would give this 4 stars, but EVERYBODY else that ate it loved it. I followed the recipe exactly and thought it was good, but needed a little bit of brightness to it. SO I added a bit of lime juice, lemon grass and a bit of lime ponzu (it was within reaching distance) and it lightened it up to my liking. I love peanut butter, but for some do not like many pesto's that use PB - this is by far the best base recipe for my liking! ps. - I also used a touch of sambal olek

—DelMarGirl

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Aug 25, 2012

Yum! I love Thai food and this did not disappoint. I cut the cayenne because I have small children, but that is the only alteration I made. This will be a permanent addition to my kitchen!

—ivie

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8 Ratings

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Feb 21, 2013

This was excellent!!! I did make a few alterations. I doubled the batch and used most of it on 1 box of whole grain spaghetti. I also added the zest and juice of 1 lime. Omitted the fish sauce. Used a T of seasame oil. A few dashes of sea salt. And a T of tubed lemongrass because I couldn't find any fresh. And I served it with ribbons of carrot and crushed cashews. Let me tell ya, this was deeeelish! It is a bit garlicky so next time I might cut that down a little. Will def make again! Thanks for such an awesome meal :)

—Bernadette Marlene

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May 01, 2013

Made the recipe exactly as written, and we were pleased with the sharp, sweet and spicy flavors. I added part of the pesto to spaghetti noodles with shredded carrot and green onion - tasty, but dry (added some sesame oil at the table). The other portion of pesto I brushed on thin chicken breast cutlets and grilled - amazing! Pesto had a tendency to burn at the end (and get bitter), so possibly bake instead of grill.

—LIZCANCOOK

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Apr 10, 2013

This is great! I made a few small changes: 2 tbsp olive oil + 1 tbsp sesame oil, added 1 lime's worth of juice, and a little srirracha sauce to pump up the spice. We didn't have any fish oil on hand, but soy sauce worked as a good replacement. This is so great I'm making it for the second time in 2 weeks!

—jensenb

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Mar 08, 2013

This was awesome after adding salt and lime juice

—Ariel

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Feb 04, 2013

I had a bunch of "leftover" cilantro and wondered what to do with all of it. This recipe came to the rescue. I am out of fish sauce, so I used lite soy sauce in lieu of that. I completely forgot to add the sugar! The peanut butter I used is this great product made by Earth Balance called coconut & peanut spread. It's creamy and requires no stirring. The hint of coconut was wonderful in this recipe. I immediately spread the mixture on a baguette and had a tasty lunch. It would be great on warm noodles too. This one is a keeper: simple and tasty. Next time I'll try with the suger, but it doesn't seem necessary.

—Barb

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Nutrition

Calories
84 kcal
4%

Carbohydrates
3.4 g
1%

Cholesterol
0 mg
0%

Fat
7.4 g
11%

Fiber
0.6 g
2%

Protein
1.9 g
4%

Sodium
197 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Thai Pesto

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 84
Calories from Fat: 66

% Daily Value *
Total Fat 7.4g 11 %
Saturated Fat 1.3g 6 %
Cholesterol 0mg 0 %
Sodium 197mg 8 %
** Potassium 89mg 2 %
Total Carbohydrates 3.4g 1 %
Dietary Fiber 0.6g 2 %
Protein 1.9g 4 %
Sugars 2.1g
** Vitamin A 8 %
** Vitamin C 3 %
** Calcium 1 %
** Iron 3 %
** Thiamin 1 %
** Niacin 10 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.