Holy Basil Pesto with Salt & Pepper Rice Cakes

Vegan Mushroom Scallops

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. 

Vegan Mushroom Scallops
Ingredients
  • 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
Method
  • 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

Vegan Mushroom Scallops

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. 

Ingredients
  • 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

 

Method
  • 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