Southeast asian pesto
Pesto
Italian cuisine
I got the blueprint of this recipe from a comment in a food blog about using up an abundance of Thai basil. The flavor remind me of the flavors in a green papaya salad: spicy, tangy and salty. I usually toss it with noodles (rice, soba, wheat, etc.), julienned cucumbers, and some grilled meat or fried tofu. If you are not a fan of cilantro, feel free to substitute with parsley or chervil.
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