Thai Pesto

The basil season is very nearly over--time to harvest what you've got or stock up at the farmer's market and make pesto before it's gone. Danny Botkin from Laughing Dog Farm had a big basket of it at the market on Saturday, but the frost could come any time...

Until yesterday, I had a couple of enormous Thai basil plants in the garden. Next year I need to remember that Thai basil grows much bigger than Italian basil and I use less of it... So I decided to experiment with a pesto with Southeast Asian flavors. The result was pretty tasty. You could use it on pasta, or on rice noodles, over grilled or broiled meat or tofu, or probably even in a stir fry. The basil flavor is milder than traditional pesto, but pleasing just the same. I put a couple batches of this in the freezer.

4 cups loosely packed Thai basil leaves
1-2 cloves garlic
1/3 cup cashews, lightly toasted
1/2 - 3/4 tsp salt
2 tsp lime juice
1 hot pepper, seeded (or more to taste)
1/4 cup canola oil, plus more if desired

Combine all ingredients in a food processor and blend until relatively smooth. Taste and adjust seasonings if desired. For a more liquid pesto, add additional oil.