Lemongrass basil pesto

Enjoy a fragrant alternative to traditional pesto with Birgit Erath's recipe using lemongrass and Thai basil
Lemongrass basil pesto
  • Rating:
  • Serves: 4-6
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 12 stalks lemongrass
  • 4 tbsp groundnut oil
  • 150 g Thai basil
  • 150 g roasted almonds
  • 4-6 cloves garlic, chopped
  • 1 tsp sesame oil
  • salt
  • 250 g rice noodles, pre-soaked and drained

Method

1. Peel off the tough outer casing on the lemongrass stalks. Chop the stalks, retaining the white bulbous part of the stalk and discarding the fibrous remainder.

2. Place the lemongrass in a food processor and blend into a paste. Process into a smooth purée.

3. Add the groundnut oil, basil, roasted almonds, garlic and sesame oil and blend into a paste. Season with salt.

4. Toss the rice noodles with the lemongrass pesto and serve.

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