Thai Basil Pesto

This pesto is bold, fragrant, and a little wild — just like the Garden Realm. Thai basil brings a spicy, anise‑kissed twist to classic pesto, and pine nuts give it that rich, buttery backbone. Perfect for pasta, chicken, veggies, sandwiches, or drizzled over anything that needs a little garden magic.

Ingredients

• 2 cups Thai basil leaves, packed
• 2–3 cloves garlic
• 1/3 cup pine nuts
• 1/2 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese
• 1–2 tsp sea salt (to taste)
• Optional: squeeze of lemon for brightness

Instructions

1. Prep the basil:
   Rinse and pat dry your Thai basil. Remove any tough stems.
2. Toast the pine nuts (optional but amazing):
   In a dry pan, toast pine nuts over medium heat until lightly golden. This deepens the flavor.
3. Build the base:
   Add basil, garlic, pine nuts, and sea salt to your mini food processor.
4. Pulse:
   Blend in short bursts until everything is chopped but not fully smooth.
5. Add the cheese:
   Add grated Parmesan and pulse again.
6. Stream in the olive oil:
   With the processor running, slowly drizzle in olive oil until the pesto becomes creamy and cohesive.
7. Taste and adjust:
   Add more salt, basil, or oil as needed. If you want brightness, add a squeeze of lemon.

Garden Notes

• Thai basil makes a spicier, more aromatic pesto than sweet basil.
• Pine nuts give the pesto richness without overpowering the basil.
• Sea salt brings out the garden flavors — adjust to taste.
• Add a splash of olive oil on top before storing to keep it green.

Realm Notes
This pesto is used by the Garden Warrior Queen to enhance simple meals, revive leftovers, and add magic to anything that needs a boost. It’s a potion disguised as a sauce.

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