Thai Pesto
: phoebe's pure food
: sauce, vegan, thai
Cuisine: sauce, vegan, thai
Serves: 8 ounces
1 cup fresh basil 1 cup fresh cilantro ½ cup raw spinach ¼ cup raw cashews 2 tablespoons raw and organic coconut oil Grated peel of 1 lime 2 tablespoons fresh lime juice 1½ teaspoons rice wine vinegar 2 teaspoons fresh ginger, peeled (approximately 2 inches) 1 - 2 teaspoons curry powder ¼ teaspoon salt JalapeƱo or hot sauce to taste, optional Puree in food processor or blender until smooth. Add more olive oil, non-dairy or dairy milk for a creamier texture. Refrigerate and use within 7-10 days or freeze in small snack-sized plastic sealing plastic bags. Recipe by phoebe's pure food at https://www.phoebespurefood.com/thai-pesto/
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