Thai basil pesto
With a slightly spicy and aniseed flavour, this Thai basil pesto is bursting with goodness and perfect for all kinds of dishes! This recipe makes approximately half a cup of pesto.
Servings: 0.5 cups
- 2 cups Thai basil leaves
- ⅓ cup pumpkin seeds
- 4 tablespoon extra virgin olive oil
- 1-2 garlic cloves
- 1 tablespoon apple cider vinegar (or lemon juice, if suitable)
- 1 teaspoon minced ginger optional
- pinch salt
Dry toast the pumpkin seeds in a skillet (without oil) for 4-5 minutes until they start to slightly brown and pop. Set aside to cool.
if required, remove any particularly woody stems from the Thai basil.
Add all the ingredients to your blender and blend to make the pesto. Scrape down the sides of the blender as needed, and add more oil to taste and texture preference.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients score 0 on the SIGHI list, with the exception of:
- Dry toast the pumpkin seeds. Simply add to a skillet without any oil, and move around to prevent burning.
- Adjust the taste and texture with more olive oil or a touch of water to preference.
- You may need to scrape the sides of the blender down a few times when blending the pesto.
- If lemon or lime juice if suitable for you, this can be used in place of the vinegar.
- Thai basil is not rated on the SIGHI list. Sweet basil scores 0. Only use if you know you tolerate well.
- Garlic, which scores 1.
- Ginger, which scores 1.
- Apple cider vinegar, which scores 1.