Asian Basil Pesto

Toss with rice noodles, or dollop on fish or chicken.

• Ready In: 1 min
• Yields: 1/2 cup

Ingredients

• 2  cups  fresh Thai basil
• 2  tablespoons  dry roasted peanuts
• 1  tablespoon sugar
• 1 1⁄2 tablespoons  dark sesame oil
• 1  tablespoon fish sauce
• 1  tablespoon  rice wine vinegar
• 2  garlic cloves

Directions

1. Place all ingredients in food processor; process until smooth.
2. Press plastic wrap onto surface of pesto.
3. Store in fridge up to 1 week or freeze in ice cube trays (up to 2 months).