I use basil in many of my recipes and here I use both Sweet Basil and Thai Basil, to create a vibrant, bright, delicious pesto that can be used on pastas, chicken, fish, or spread on crusty french bread. Or eaten directly from the bowl as you adjust the lighting for your blog pics.
I love Thai basil. The flavor is more concentrated, spicier than other types of basil. When pesto is added to warm pasta these flavors come alive. In the recipe below I also use mint and lime juice to add dimension — a hint of both cool and citric. But if you don’t have Thai basil readily available, don’t hesitate to make this recipe with whatever fresh basil you can get your hands on – with summer in full swing you’ll find reasons to incorporate this sauce into a lot of your cooking.
- 1 cup sweet basil leaves
- 1 cup Thai basil leaves
- 1/3 cup pine nuts
- 1 clove garlic
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon mint
- half of freshly squeezed lime juice
- Pulse basil, pine nuts, cheese and garlic in a food processor for several times. Use a spatula to scrape down sides of the food processor.
- Add olive oil, mint and lime juice and blend until desired texture, 5 mins.
- Season with salt and pepper.
- Transfer to a small bowl or a jar. The pesto can be kept in the refrigerator for upto 1 month.