Thai Basil Pesto Pasta

Ingredients

Spaghetti

8 ounces

Thai basil leaves

2 cups, packed

Garlic

2 cloves

Peanuts

1/2 cup, roasted and unsalted

Lime juice

2 tablespoons

Soy sauce

1 tablespoon

Olive oil

1/3 cup

Salt

to taste

Black pepper

to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the spaghetti and set aside, reserving a small cup of pasta water.
2. In a food processor, combine the Thai basil leaves, garlic, peanuts, lime juice, and soy sauce. Pulse until the mixture is finely chopped and well combined.
3. With the food processor running, slowly drizzle in the olive oil until the mixture reaches a smooth and creamy consistency. If the pesto is too thick, you can add a little reserved pasta water to thin it out.
4. Season the pesto with salt and pepper to taste, adjusting to your preference.
5. In a large mixing bowl, toss the cooked spaghetti with the pesto until the pasta is evenly coated. If needed, add more pasta water to help the sauce adhere.
6. Serve the pasta warm, garnished with extra Thai basil leaves and a sprinkle of crushed peanuts for added texture and flavor.