Unlike this awesome Thai pesto which is exploding with flavors, my life feels lately like it is just exploding. Planning a trip for three weeks with 4 people in a very large foreign country is not for the faint of heart. I can see why people book tours. This is work, especially when one is on a budget. Between at least 4 different flights, a possible 11 different hotels, and two train rides, this is a huge undertaking. Not to mention the fact that getting everyone's input from 4 different time zones takes time; which is something we are quickly running out of.
Needless to say, I haven't been focusing on food. However my garden is dictating what needs to happen and I am so behind posting it all. I made 8 batches of applesauce from our tree, that may be dead next year. Somehow though it keeps surprising me and just keeps on giving. My basil has gone crazy this year-hence what you see below. I also tried for the first time to make pickles as I have a lot of cukes that have been blessing me too. I'll let you know how those are in 2 weeks! And my eggplant. OMG. They are going crazy. I counted 18 on one plant. Good thing I only planted two.
To say my mind isn't focusing well is an understatement. I leave in three weeks and still have a huge to do list. I've been a very rude blogger, I admit. I've hardly visited anyone and I apologize for that. I just have to hope you are really my friends and that I will be forgiven. Once this trip is planned and I figure out how to get all my belongings in a carry on wheelie, I'll feel a bit more prepared. I still have to find some good walking shoes, as walking in Zoe's old marathon running shoes feels a little lumpy. Trying to get my 10,000 steps in, until Alex Odie San China Boy said I should make it 20,000. Well, that's just not happening here! Maybe there! I also need a good travel purse, and I hate shopping.
So that's it. No more apologies and certainly no promises. Except for this. This pesto is mind blowing. Cosmic; which I know our trip will be...once I get there!
Thai Style Non Dairy Pesto with Cilantro, Basil and Coconut Oil
Makes: About 2-3 cups
Time to make: About 15 minutes
1 c fresh cilantro
2 c fresh Thai basil or regular
1/2 c coconut oil
2 T brown sugar
2 T minced garlic
1 minced shallot
Juice of 1/2 a lime
1/4 c peanuts
1/2 t Sriracha or to taste
1 t fish sauce
1/4 c peanut oil
Place all ingredients in a blender and process until pureed. If you want more texture, add the peanuts after you have pureed everything else. If you prefer a more oily pesto, feel free to increase the peanut oil. This will solidify in the fridge, so if you want this to drizzle, make sure you bring it to room temperature first. This is perfect dolloped over hot rice noodles. It will melt right in. It is also great as a chicken or seafood marinade and I love it as a dipper for veggies. I've even spread it on tortillas and it made great Asian quesadillas.
Ingredients for noodle bowl:
Rice or Udon noodles or rice
Sliced Coconut Chips
Shredded or Julienned Carrots
Leftover roast chicken, shredded or pulled
Basil and Cilantro
A good dollop of Thai pesto
Choose from ingredients above and make up your own bowl. Feel free to add what ever you want, but the above is what I used in mine.
More to try:
Thai Coconut Peanut Pork Dip
Larb or Thai Chicken Salad
Vietnamese Meatball Noodle Bowl
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