I am screwed up this week between taking a few days off for camping last week, working Monday, then having yesterday off – what day is it? I’ll get back on schedule eventually here and caught up on sleep, having the 4th of July on a week night is kind of annoying when firework shows start late and work starts early the next day. And annoying when we have stressed out dogs that aren’t fans of fireworks. I felt guilty about leaving them at home last night while we went to a family party, even with the house sealed, music playing, and the curtains closed – poor Miko was a nervous wreck when we got home.
I’m glad the 4th is over and the dogs have recovered. And to have a ton of basil – specifically Thai basil going nuts in our AeroGarden.
Did you know you can make great pesto with it too? But most of the recipes are loaded with peanuts and oil which sucks. This version uses raw tahini for the creamy fat, a better whole fat with nutritional value. And miso paste instead of salt for health upgrades.
Tahini Thai Basil Pesto
- 2 cups Thai basil leaves
- 3 tbsp. tahini
- 2 cloves of garlic
- 1 tbsp. rice wine vinegar (or apple cider vinegar)
- 1 tsp. miso paste
- ½ tsp. red pepper flakes or to taste
- 2 tbsp. nutritional yeast
- ½ cup water, as needed for desired thickness
Place all ingredients into a high speed blender and blend to desired texture (slightly chunky for me). Serve and enjoy. Makes 4 servings.
I coated steamed potatoes, baby carrots, and chopped tempeh with it for an interesting combo using up leftovers from our camping trip.
But it’s great for salad, as a dip or spread, pasta, zucchini noodles – lots of fun possibilities.
The raw garlic and red pepper flakes give the Thai basil a lively kick without being overpowering.
And added the perfect amount for flavor flare to these simple and whole ingredients.