Lemongrass basil pesto
Servings: 3-4 portions Time: 15 minutes Difficulty: super easy
Pesto was seriously one of our favorite things before we went vegan. We were using store-bought pesto for convenience, so it was a quick dinner solution for us. With going vegan we forgot about this passion for a while because the store bought pesto is usually with cheese and we were just not used to prepare our own pesto.
But it is so easy to make, it’s incredibly versatile, and it tastes amazing in and on pretty much anything.
Now we always prepare our own pesto in so many different ways. Pesto Genovese is an all time classic pasta topping. It’s with lot’s of basil and we love that.
We’ve been trying our hand at gardening. In our case vertical gardening on the balcony. We are so proud of each plant, which survives. We only have herbs and tried our best with tomatoes, which didn’t really work out. With herbs everything tastes so much better. To use the homegrown basil for pesto is just the best.
Our pesto version is a bit Asian inspired with lemongrass. It gives a refreshing note and for an even more Asien influence you could replace the basil with Thai basil.
- 3 red chilis (or chili powder)
- 2-3 stalks lemongrass
- 2 tbsp. sesame seeds
- 1 bunch of basil (or Thai basil)
- 1-2 cloves garlic
- 1 tbsp. brown sugar
- 1-2 tbsp. soy sauce
- 2-3 tbsp. lime juice
- 4 tbsp. capers
- 150 ml olive oil
- Roast the sesame seeds in a pan without oil
- Shred everything in a food processor, done and enjoy 🙂