Thai Basil Cilantro Pesto is a fun take on traditional pesto. I developed this pesto in early summer when my thai basil and cilantro were growing in full force and my Italian basil and parsley were not yet flourishing. This pesto is both gluten free and dairy free.
Thai basil is a stronger flavored version of the Italian counterpart.
When the weather gets hotter, my Italian basil and parsley will be growing abundantly and then I will mix up a batch of my original pesto. But for now, I will enjoy this beautifully fragrant pesto.
This pesto also deviates from the original pesto by using a much more economic nut – almonds. My traditional pesto calls for pine nuts and walnuts. Both pine nuts and walnuts are significantly more expensive than almonds. I also like to use a high quality olive oil for this pesto and recommend the following.
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The pesto can be easily made in a food processor or Ninja. I like to use my ninja because it is so small and works so efficiently.
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The pesto can be stored in a jar in the fridge or in the freezer for later use. I like to add the pesto to fresh chopped kale from my garden with a little lemon juice. Another option is to add the pesto into freshly cooked bone broth rice. My favorite is to coat chicken with the pesto and then broil. Also use the pesto traditionally on rice noodles and sprinkle with almond slivers and fresh veggies.
Feel free to sprinkle an awesome hard cheese or goat cheese on top of the final product if cheese is tolerable.