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This recipe for lactofermented Thai basil “pesto” is so delicious! The first time I made this was the first time I’ve ever fermented anything other than your standard veggie and brine ferment, so I have to admit, I was a bit nervous.

I cannot take credit for the concept of fermented pesto, as I first became acquainted with it on my friend Melanie’s site, Pickle Me Too. She has a recipe for “Mexican Cilantro Pesto” that this recipe is based on. If you have never visited Pickle Me Too, I highly recommend doing so! Melanie’s site is my go-to resource when I need some fermenting inspiration. She has so many awesome recipes!

I love basil, but I really, really love Thai basil. Thai basil has a mild, sweet basil undertone, but also has an anise/pepperminty flavor. It is used often in Southeast Asian cooking, so if you have ever eaten at a Thai or Vietnamese restaurant, then you have probably had this type of basil. I love Phở (Vietnamese noodle soup) and Thai basil is a traditional garnish for the soup.

It is almost impossible to find at your normal grocery store or health food store. If you do, it is typically ridiculously expensive. I was at my local Asian market recently and was browsing their produce section to see what sorts of unique fruits and veggies they had. I stumbled across their herb section and was immediately in heaven. Their Thai basil (and regular sweet basil) is so reasonably priced at $4.00 a pound.

So, I grabbed a pound of it and brought it home, craving pesto the whole way. A pound of basil is A LOT of basil! If you can’t find Thai basil in your area, you can substitute regular sweet basil and it will be equally delicious. This Thai basil pesto is now a staple in my fridge. Both pine nuts and walnuts are delicious in it.

Fresh Thai Basil

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