Asian Basil Pesto

• 2 cups fresh Thai basil
• 2 tablespoons dry roasted peanuts
• 1 tablespoon sugar
• 1 12 tablespoons dark sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon rice wine vinegar
• 2 garlic cloves

1. Place all ingredients in food processor; process until smooth.
2. Press plastic wrap onto surface of pesto.
3. Store in fridge up to 1 week or freeze in ice cube trays (up to 2 months).

fresh thai basil, peanuts, sugar, sesame oil, fish sauce, rice wine vinegar, garlic

Taken from www.food.com/recipe/asian-basil-pesto-412255 (may not work)