Marlene Baird, blogger at Nosh My Way, crafted this delicious recipe for Thai Basil Pesto
that features AVOCARE Extra Virgin Avocado Oil. Her original posting can be found HERE. Enjoy!
2 cups Thai Basil (or Italian Basil)
¼ cup mixed nuts (such as peanuts, almonds, walnuts)
¼ cup Avocado Oil (I like Avocare)
1 teaspoon prepared ginger
1 large clove garlic
1 Tablespoon lemon or lime juice (I used Meyer Lemon)
1 teaspoon red curry paste
1 teaspoon fish sauce
1 Tablespoon creamy peanut butter
1 to 2 Tablespoons water as needed
Place all ingredients in a food processor, except the olive oil, and blend. Slowly add the olive oil in and blend until smooth, adding a tiny bit of water if needed. Store in the refrigerator in a small dish or jar and use within a few days, or make extra and freeze in a tightly sealed jar for later use.