Recipe found on Food.com
Makes 4 Servings
2 cups fresh Thai basil leaves
2 tbsp dry-roasted peanuts
1 tbsp sugar
1 1/2 tbsp dark sesame oil
1 tbsp fish sauce
1 tbsp rice wine vinegar
½ tsp crushed red pepper
1 ½ tsp minced garlic
¼ tsp salt
8 oz. spaghetti
16 oz. chicken, diced and salted
Cook spaghetti per package instructions. Drain, reserving ¼ cup pasta water. In the meantime, place all ingredients in a food processor, process until smooth. Add pasta water and process again. Heat large pan over medium heat. Spray with nonstick cooking spray. Add chicken, cook until no longer pink, about 6 minutes. Add pesto and pasta. Stir 3-4 minutes until thoroughly mixed and heated through.
Nutritional Information: 417 calories, 43 carbs, 10 fat grams and 38 protein grams.
Review: Wonderful, nutty and flavorful pesto! I loved all of the Thai basil and what great flavor it gave (without the calories and high sodium from other sauces/mixes). It was super easy to put together with a small blender and ingredients we already had on hand - easy peasy! I highly recommend this. And note, it reheated well, but I did have to add a dash of water before microwaving, and a dash of salt to enhance the flavors that we re lost during reheating.
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| Thai Basil from Austin's garden! |
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