Thai Pesto Recipe - Allrecipes.com
Thai Pesto Recipe
  • READY IN 10 mins

Thai Pesto

Recipe by  

"Add the taste of Thai to noodles, salad, rice, or any dish with this versatile, full-flavored sauce! Serve immediately or refrigerate in an air-tight container until needed."

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Ingredients Edit and Save

Original recipe makes 1 1/4 cup Change Servings

Directions

  1. Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 mins
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Reviews More Reviews

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.

 
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

 
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!

 
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.

 
Jul 03, 2013

We loved this. I was worried that the cilantro would be overwhelming, but not so. There was no fish sauce at our local grocery store, so used soy sauce. I also added a little lemon juice. My hubby raved about it. Ate 3 bowls

 
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!

 
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 :)

 
Jan 12, 2014

Wow, this is a FANTASTIC sauce! I used a gourmet habanero peanut butter so it was extra spicy. I also added maybe 1/2 teaspoon sesame oil because I really like the flavor of it. Was hesitant to splurge on the bottle of fish sauce, but I'm glad I did because I will be making this sauce often.

 

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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.

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