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Holy Basil Pesto with Ground Turkey
The basil pesto can be saved in fridge in an air tight container for 2-3 weeks, or in freezer for 6 months.
Holy Basil Pesto Recipe
5 cloves garlic
1 cup fresh holy basil - make sure leaves are dry
3-5 Thai green chilies, do not remove seeds because they are small, or 1 jalapeno, cut and remove seeds
½ cup canola oil
Combine the holy basil, garlic, and chilies in a food professor and pulse until coarsely chopped. Add ½ cup of oil and process until fully incorporated and smooth.
*Note: There is a significant difference in heat between Thai chilies and jalapenos - Thai chilies being much hotter, so use less if you are sensitive to heat.
Holy Basil Pesto with Ground Turkey
½ pound ground turkey or any meat or tofu
1 teaspoon of holy basil pesto or more if you like
2 tablespoons canola oil
1 teaspoon fish sauce
1 teaspoon Thai soy sauce
1 red hot pepper, sliced
1 onion, sliced
a pinch of salt, sugar, and black pepper
about 1/4 cup water or chicken stock
1 cup Fresh Holy Basil leaves
Heat a bit of canola oil and add holy basil pesto in a pan or wok.
Add grounded turkey and stir until cooked and add fish sauce, soy sauce, and water and mix well. Then add sliced red hot pepper, a pinch of salt, pepper, sugar. Finally, add fresh holy basil and mix well and turn off the heat. Enjoy.