Decided to play around with some of the local herbs available in abundance in the local supermarkets instead of making the usual pesto with sweet basil.
For this version of pesto, I have used laksa leaves, curry leaves and Thai basil which all have their own distinct taste/identities and health benefits.
This pesto has a distinct taste and goes well with grilled chicken and topped with fried coconut shreds or kerisik.
I used the Malaysian store bought kerisik.
Asian Pesto
Ingredients :
1 cup Thai basil
1/4 cup curry leaves (removed from stem)
1/4 cup laksa leaves (removed from stem)
1 clove garlic
1/4-1/2 cup grated parmesan cheese
1/2 cup or more olive oil
Method:
- Place dry ingredients with some olive oil in a food processor.
- Pulse/blend and keep scraping down the sides & adding oil as you go along. This will help the pesto to be finer & smooth.
- Add more olive oil if you feel it is too thick or the blades of the processor is not able to blend properly.
- Add pinch of salt.
- Serve over pasta or rice. Top with grilled chicken or plain & kerisik.
SIMPLY LIVING - One step at a time 
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