Weekend Herb Blogging: Thai Pesto Pasta
28 Oct 2006

I just realized that I have about 150 posts here on Cookbook 411, but not a one of them has been for Weekend Herb Blogging (created by Kayln, and this week hosted by 28 Cooks). Well, it's about time to change that! Especially since I have more photo shoot leftovers (yes, I'm shooting professionally now!), this time of herbs. And I mean a ton of herbs! A whole big cooler full of oregano, sage, thyme, lemon grass, lime leaves, edible flowers, arugula, chives, rosemary, marjoram, savory, bay leaf, and about 10 others that I'm spacing right now. Like basil. Especially basil. Between a big box of live basil plants, and several gallon-sized bags full of the most gorgeous basil of differing forms, I am going to have weekend herb blogging posts for the rest of the year.

I'm freezing it, drying it, giving it away, and I'm afraid that I'm still going to have some that doesn't get used before it fades away. Yes, I am very, very lucky.
Last night I got to thinking about the basil, and in particular the big bag of Thai basil, and I got it into my head that I would make a Thai pesto. I thought that it would be a really unique dish, something no one else had thought of. Until I googled it this morning, and found 98,000 links that referred to Thai pesto. Oh well, it's all been done before, but that doesn't stop us from doing it again. I didn't pay much attention to the other recipes, and instead proceed to make up my own combination of the basil, two stalks of lemon grass, a couple of lime leaves, green onion, a bit of chile, a dash of salt and sugar, and, the special ingredient: coconut cream & oil, about a heaping tablespoon each. Theorizing that the pesto needed a good fat to aid the flavor, coconut oil seemed like the perfect choice... it imparts just a hint of flavor and preserves well. However, I ended up wanting it to be a touch more coconutty, so I added some of the "heavy cream" off the top of a can of coconut milk. After whirling till smooth in the food processor, I let the pesto sit in the fridge for several hours before using. My bet is that it will be even better in a day or so, but already, it was a delicious, herby treat swirled in with some simple fine cut egg noodles.
PS: I still have a ton of basil to use... if you have suggestions, feel free to send them my way! Entry for DMBLGIT Oct 2006.

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