Thai Basil pesto

1. Toast the nuts, if you haven’t already done so. Cut off the upper, strawy end of the lemongrass, finely cut the lower, softer, thicker end. Together with the cashew nuts, the chilli cloves (with seeds), the garlic cloves, oils (sunflower instead of peanut oil … the main thing is neutral in taste), fish sauce (soy sauce works as an alternative … fish sauce is not for everyone ;-)), lime juice (a a little bit of abrasion still fits) and sugar in a mixer (let’s call it moulinette ;-)) and chop finely.

1. Strip the leaves of the Thai basil from the stem, because the stem of the Thai basil is woody compared to normal basil. By the way, the basil and coriander grow on my balcony. The figure in federal government is only an estimate. I took 120 grams of basil leaves and 30 grams of coriander greens. Add the basil and coriander as well as the ground coriander to the nut mass. Mix well again until you get a typical pesto consistency (I prefer it a little coarser, more biting). If necessary, season with salt …

match with ….

1. Everything from the grill, especially fish, prawns and poultry. I wouldn’t necessarily stir it into spaghetti! 😉 As I said, I have Thai basil on my balcony every year. Since it is almost only cooked over and not taken fresh, I always freeze many individual leaves in a freshness box (including the lemongrass and chilli peppers). Since there is always too much and it is too good for the compost, this is a good processing option . The flowers (if they are still fresh), which are very intense, can also be processed.