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!
Makes: About 2-3 cups
Time to make: About 15 minutes
Ingredients:
1 c fresh cilantro
2 c fresh Thai basil or regular
½ c coconut oil
2 T brown sugar
2 T minced garlic
1 minced shallot
Juice of ½ a lime
¼ c peanuts
½ t Sriracha or to taste
1 t fish sauce
¼ c peanut oil
Directions:
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
Cubed Mango
Shredded or Julienned Carrots
Peanuts
Lime wedges
Leftover roast chicken, shredded or pulled
Cucumbers
Basil and Cilantro
A good dollop of Thai pesto
Directions:
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
Please don't forget to pin and share!
Adam J. Holland says
I feel your pain when it comes to time (stopping for no one). This Thai pesto is the bomb diggity! I'm always adding cilantro and chile peppers to just about every Asian dish I consume. I'm thinking this would also work quite well with Vietnamese cuisine. Outstanding! And, thank you! 🙂
Holly says
I'm very excited for your upcoming travel! Once the details are sorted and you get going you'll have such a special time with your family-- so happy for you! I'm looking forward to what food comes back to your kitchen, that is a treat for us all to learn!
ChgoJohn says
Planning a trip abroad for 4 people is quite a painstaking endeavor, Abbe, but you'll be so glad you took care of matters here, once you get there. The more people involved, the more important pre-planning becomes. I hear you about the eggplant. I planted 3 and I'm running out of eggplant dishes to prepare and my freezer out of space. I'm not a fan of cilantro but I am experimenting with it, trying to become a fan. I'm not ready for your pesto yet but I hope to be. I'll be back! 🙂
mjskit says
WOW! What a unique pesto! Coconut oil, peanuts and Sriracha! Love it! I've got plenty of basil, but will have to pick up some cilantro. Can't wait to give this a try.
Good luck on your trip planning! I'm one of those lucky wives who husband prefers to plan vacation, so I graciously let him. 🙂 He hasn't failed me yet as I'm sure your family will enjoy and appreciate everything you are putting into this one. Hope you have fun!!!!
Bobbi Marshall says
This is a fantastic use of all that delicious pesto growing your garden. Love the addition of coconut oil. Travel light in Asia is the golden rule. I bet you really excited to see your boy!!! Make sure to hit a wet market or two whilst you are visiting. In addition the mid-autumn festival is coming mid September so be sure to try some different kinds of moon cakes while you are there. Enjoy your family and take care.
Liz Berg says
Yes, blogging definitely needs to take a backseat when life gets in the way. You'll have an amazing trip and I have no doubt you'll have it all organized. This pesto sounds fabulous---too bad my basil isn't flourishing like yours. Sorry we won't cross paths this summer---but hopefully one day soon 🙂
Cheri Savory Spoon says
Hi Abbe, this looks so fresh and delicious, never have had a Thai styled pesto before, though I can tell I would love this amazing pesto. Sounds like a great trip you are planning, if anyone can pull it off I believe that you will, in flying colors I might add. Have fun!
Kitchen Riffs says
Love pesto! Haven't made any yet this year and I have a ton of basil. Sounds like a weekend project! That's a huge trip you're planning. Good luck, although I know you'll pull it off. Don't worry about all of us -- yes we're indeed your friend, and understand stuff happens.
Pam says
Your garden sounds great and the trip sounds awesome, we loved to go afar but not so much anymore; it takes a ton of planning for sure. Wondering if you're going to the Far East...
This dish sounds delicious, love the pesto and and envy the eggplant you have! Looking forward to hearing about your trip and have a great time!
Karen Harris says
Something tells me your stamina will rise to the occasion when you are on your journey. This pesto looks amazing. I would definitely walk 20,000 steps for it.
Abbe Odenwalder says
No doubt about that! However if you do want to take a walk i am here and there is pesto in the fridge!
Beth says
Trip planning is a lot of work, isn't it? But for me it's worth it in the end, to see far-flung places around the world. Be sure to blog about it when you get back!
Abbe Odenwalder says
I totally agree Beth! Travelling enriches me in so many ways. However this trip is bigger than mos that I've planned and it is making me a zombie!
lisa is cooking says
Your garden sounds amazing, and so does this pesto! Love this mix of flavors. I wish that noodle bowl could be my lunch today.
Abbe Odenwalder says
Thanks Lisa. It is actually quite small, but I am getting a good return. Unfortunately I think most of my tomatoes will be coming while I'm gone! And yes, this noodle bowl could be yours!
La Table De Nana says
I believe you:) Have a super trip!
Abbe Odenwalder says
I'm glad someone does! Thanks Monique!
Angie Schneider says
I love that you made the pesto with coconut oil. It must be very delicious, Abbe. I surely can't take stress before traveling...but as soon as the day arrives, everything will be just fine.
Abbe Odenwalder says
This was a fun pesto to come up with! Love the Thai flavors in it and was a perfect use for my peppery Thai basil, though it would be great with any basil! Really makes a dish! Thanks Angie. Once I get there I will be fine!