We love Thai Basil. And last year was the first time we grew some ourselves. Amazingly one of the plants still survives on our window sill and here it is the first of February. So we can make fresh Thai Basil Pesto all year long.
Here is our recipe.
In a food processor combine 1 cup of fresh Thai Basil Leaves (note that Thai Basil tastes nothing like regular basil), 1/2 cup pumpkin seeds, 2 TBSP lemon juice, 2 TBSP nutritional yeast, salt and pepper. Pulse a couple of times to break up the ingredients. Then run the machine and slowly add 1/4 cup of olive oil.
Serve it with Laura’s Love Crackers. You will love it!!!