It’s near the end of basil season and Jim harvested most of the plants before the first frost. We made a great batch of pesto with the recipe from Vegan with a Vengeance. We also had a great crop of Thai Basil this year. It has smaller leaves and a very pronounced Anise flavor to it.
Along with par boiled veggies and rice noodles, I mixed up a batch of Thai Basil Pesto. It was like Pad Thai with a twist. The real secret is the brand of peanut butter I used from Peanut Butter & Co., it is infused with a perfect amount of chili oil!
1 Cup packed Thai Basil leaves
1 clove of Garlic
1 Tablespoon of The Heat is On peanut butter
Juice from 1/2 Lime