Holy Basil Pesto with Salt & Pepper Rice Cakes
Serves: 2
Good For: Snack
Vegan
Using aromatic herbs such as holy (thai) basil and lemongrass, this pesto recipe delivers a punch of distinctly Southeast Asian flavours that will transport you to the Greater Mekong. Add more delicious flavours by pairing with our Kampot pepper & Kep sea salt wholegrain rice cakes.
- 3 cloves of garlic
- 3 kaffir lime leaves (stems removed)
- 2 lemongrass stalks (chopped)
- 2 cups of thai basil leaves
- 3/4 cup of toasted cashew
- 1 red chili (chopped)
- 2-3 tbsp of sesame oil
- 2 tbsp of soy sauce
- Juice of half a lime
- Fresh coriander for garnish
- Place toasted cashews in the food processor and blend (try not to overblend to a powder)
- Place blended cashews to the side and add garlic, kaffir lime leaves, lemongrass, red chili, 1 cup of thai basil leaves, 2 tbsp of sesame oil, 1 tbsp of soy sauce and lime juice into the food processor.
- Blend until smooth
- Add remaining ingredients (basil leaves, sesame oil & soy sauce) to the food processor and blend until smooth.
- Scoop mixture out into a bowl and gradually add and mix with the cashew (if texture is looking too thick, add a bit more sesame oil or don’t add all of the cashew)
- Mix pesto and serve with our wholegrain rice cakes (we recommend our Kampot pepper & Kep sea salt flavour)
Holy Basil Pesto with Salt & Pepper Rice Cakes
Serves: 2
Good For: Snack
Vegan
Using aromatic herbs such as holy (thai) basil and lemongrass, this pesto recipe delivers a punch of distinctly Southeast Asian flavours that will transport you to the Greater Mekong. Add more delicious flavours by pairing with our Kampot pepper & Kep sea salt wholegrain rice cakes.
- 3 cloves of garlic
- 3 kaffir lime leaves (stems removed)
- 2 lemongrass stalks (chopped)
- 2 cups of thai basil leaves
- 3/4 cup of toasted cashew
- 1 red chili (chopped)
- 2-3 tbsp of sesame oil
- 2 tbsp of soy sauce
- Juice of half a lime
- Fresh coriander for garnis
- Place toasted cashews in the food processor and blend (try not to overblend to a powder)
- Place blended cashews to the side and add garlic, kaffir lime leaves, lemongrass, red chili, 1 cup of thai basil leaves, 2 tbsp of sesame oil, 1 tbsp of soy sauce and lime juice into the food processor.
- Blend until smooth
- Add remaining ingredients (basil leaves, sesame oil & soy sauce) to the food processor and blend until smooth.
- Scoop mixture out into a bowl and gradually add and mix with the cashew (if texture is looking too thick, add a bit more sesame oil or don’t add all of the cashew)
- Mix pesto and serve with our wholegrain rice cakes (we recommend our Kampot pepper & Kep sea salt flavour)
OUR WHOLEGRAIN RICE CAKES
WHOLEGRAIN RICE CAKES
with Kep sea salt & Kampot pepper
130g
WHOLEGRAIN RICE CAKES
simply brown jasmine rice
130g
WHOLEGRAIN RICE CAKES
with Kep sea salt
130g
OUR WHOLEGRAIN RICE CAKES
WHOLEGRAIN RICE CAKES
with Kep sea salt & Kampot pepper
130g
WHOLEGRAIN RICE CAKES
simply brown jasmine rice
130g
WHOLEGRAIN RICE CAKES
with Kep sea salt
130g
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