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Pesto (from Thai basil)

  • leaves from 3 bunches of thai basil (about 200g dry)
    • these basil leaves are larger than holy basil, and don't smell like mint
    • also pluck off the tippy tops since those bits have flavor - basically put in everything except the stem
    • each bunch costs about $2 at the thai supermarket at golden mile
      • note: they're moving to aperia mall near lavender in april 2023
  • 0.8 cups of extra virgin olive oil (160g)
  • 1 tsp salt
  • 2 heads / 12-15 cloves raw garlic, peeled (60g)
    • use up to 3 heads garlic
  • 1/2 cup pine nuts (100g)
    • or 1/3 cup also okay

  • 1/3 cup freshly grated parmegiano (10-20g)

    • if using the pre-packaged powdered parmesan cheese, use 3/4 to 1 cup since its really weak
    • other cheeses are also okay (adjust the amount to taste)
      • hard cheeses usually have a better shelf life (if you're planning to make this ahead of time)
    • note from 2023-02-19:
      • used 1 cup (60g) of grated gran moravia (hard cheese) since that was in the fridge
      • using 2/3 cup (40g) was still too little

  • add oil to blender

  • add basil leaves - about 1/3 of the leaves will fit
  • blend in the leaves
  • add basil leaves and blend repeatedly until all the leaves are in
  • add the salt, garlic, pine nuts, and cheese
  • blend to combine, and keep blending to form a pasty consistency
  • store in an airtight container for up to a couple months
  • smooth the top surface of the pesto flat with a spatula, and cover with olive oil to prevent oxidation
  • it does not need to be cooked before eating - that also weakens the garlic flavor
  • the oil preventing oxidation is not wasted - it tastes pretty good after absorbing the basil flavor