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Thai Pesto

Thai Pesto

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Add the taste of Thai to noodles, salad, rice, or any dish with this versatile, full-flavored sauce! Serve immediately or refrigerate in an air-tight container until needed.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.
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Reviews

Barb
8
2/4/2013

I had a bunch of "leftover" cilantro and wondered what to do with all of it. This recipe came to the rescue. I am out of fish sauce, so I used lite soy sauce in lieu of that. I completely forgot to add the sugar! The peanut butter I used is this great product made by Earth Balance called coconut & peanut spread. It's creamy and requires no stirring. The hint of coconut was wonderful in this recipe. I immediately spread the mixture on a baguette and had a tasty lunch. It would be great on warm noodles too. This one is a keeper: simple and tasty. Next time I'll try with the suger, but it doesn't seem necessary.

pleasedeleteprofile
8
9/3/2012

I personally would give this 4 stars, but EVERYBODY else that ate it loved it. I followed the recipe exactly and thought it was good, but needed a little bit of brightness to it. SO I added a bit of lime juice, lemon grass and a bit of lime ponzu (it was within reaching distance) and it lightened it up to my liking. I love peanut butter, but for some do not like many pesto's that use PB - this is by far the best base recipe for my liking! ps. - I also used a touch of sambal olek

ivie
7
8/25/2012

Yum! I love Thai food and this did not disappoint. I cut the cayenne because I have small children, but that is the only alteration I made. This will be a permanent addition to my kitchen!