WEEKEND BRUNCH SPECIAL: Thai basil peanut pesto

29 Oct

1 jar

 

pecorino romano, aprox 0,3 lbs

1 cup of thai basil

160 g dry not roasted peanuts

1/3 cup olive oil

1 lime

2 garlic cloves

2 tbsp balsamic vinegar

1 big chilean pepper

a mixer

1. Put the peanuts in a mixer

2. mix

3. Add all the ingredients

4. Mix. While mixing, add olive oil so it gets smoother

5. Serve

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