Below is my pesto recipe. I have been asked many times to post, and now with my new web site, here it is… ta da!!!

You will get the most use out of this recipe by freezing pesto in ice cube trays then storing in freezer bags. I find for a one person stir fry, one cube is sufficient. Two people: two cubes, etc. This makes a stir fry so fast, so easy and very tasty. I’ve used this many times in my BBQ marinades for chicken, beef, fish or any seafood.

Thai  Pesto

Basil, cilantro and garlic must be hand chopped (not a blended texture)

4  cups of Thai Basil
¼  cup of cilantro (coriander leaves, chine’s parsley or shade bunny)
4  cloves garlic

To the 3 above chopped ingredients fold in  ½ cup hemp seeds. Now blend in a blender all ingredients below  with  ingredients above

1 tbsp fresh grated ginger
2 tbsp lightly toasted sesame seeds
1 tbsp lightly toasted BLACK sesame seeds
¼  cup of sunflower oil
3 tbsp of light sesame seed oil
1 level tbsp powdered  horse radish (wasabi powder)

Now fold in all ingredients together

____________________________________________________________________________________

Parsley Salad

In a small bowl, whisk together:

1 mashed anchovy
1 teaspoon chopped capers
1 tablespoon lemon juice
1 teaspoon of lemon zest
1 teaspoon of Dijon mustard
3 tablespoons olive oil (Slowly whisk in)

combine 5 cups flat-leaf-parsley leaves and half the dressing. Grind pepper over top, then toss until well blended. Add more dressing if needed. Serves 4.

____________________________________________________________________________________

Brazilian side salad

This salad I have made for myself as a meal, it is so satisfying. I love serving this with fish. It’s full colour and flavour complements an otherwise colourless plate.

1  quart cherry tomatoes (cut in ½)
2  English cucumbers (1” cuts and ¼)
4  spring/green onions (¼” cuts)
1  big bushel of cilantro or Chinese parsley, no stems
2  lime zest
2  lime juice
¼ cup olive oil
1  green jalapeno pepper (sliced in tiny slivers, no seeds)
5  cloves of crushed garlic

Combine tomatoes, cucumbers, onions and cilantro together. Whisk lime zest, juice, jalapeno, garlic and olive oil together.  Now fold everything together. Beautiful!

____________________________________________________________________________________ 

Mango Salad with Tofu or Chicken

Ingredients

400g (14oz) cooked chicken (cubed marinated tofu)

6 or 8 cherry tomatoes, cut in half
1 bell (red) pepper, diced
1 white onion, sliced
1 mango, diced
5 tbsp of chopped Thai basil (use the flowers as well if you have)
Juice of 1 orange
1 tbsp lime
1 tsp lime zest
60ml (4 tbsp) of olive oil
15ml (1 tbsp) of balsamic vinegar
1 bunch cilantro
1 lettuce (a mix is nice)
Sea salt and black pepper

Directions
  1. In a large bowl, prepare the dressing: olive oil, balsamic vinegar, lime juice, lime zest, orange juice, salt and pepper. Whisk. Add Thai basil and Cilantro.
  2. Add mango, chives, peppers, onions and (if you wish) your cooked chicken or marinated tofu . Mix well.
  3. Cut lettuce into strips.

____________________________________________________________________________________ 

Yellow Mary

I grow Yellow Cherry tomatoes on my balcony. They are very sweet like the fruit they are, and make a completely different drink than a standard Bloody Mary. The flavour of the Yellow Mary is sweeter and more refreshing, and the Thai basil adds a strong but pleasant flavour. The jalapeño vodka adds a nice little bite you can just feel in the back of the throat.

 Ingredients
  • 2 pounds yellow tomatoes, halved and cored
  • 6 sliced fresh jalapeños (no seeds and sliced very thin)
  • 20 Thai basil leaves
  • Salt (sea salt if you have)
  • 1 cup vodka
  • Garnish: halved yellow tomatoes and basil leaves
Directions

In a jar, cover the jalapeño slices with vodka. Let stand for three hours, then strain. Puree tomatoes in a food processor, then filter the puree through a fine sieve into a large measuring cup. Pour juice into ice cube trays and freeze until firm, about three hours.

In a blender, combine the jalapeño vodka, tomato ice cubes and basil. Blend until smooth and season with salt; if the drink is very thick, add a little water and blend again. Pour into glasses, garnish with cherry tomato halves and basil flowers and serve.