Thai Pesto Pasta

2 days, 2 posts??? Yikes!

Anyways, I made a tasty dinner last night and I thought I'd share it with all of you.

I'd like to think I'm a decent cook, but with 2 kids and a husband, following recipes is just sooo much easier than making things up on the fly. Plus recipes make it easier when I'm writing up that grocery list! Yesterday was different though...all day I was thinking about pasta. And Thai food, how much I miss it and how I can't have some of my favorites because of the coconut milk that is used (Eva is highly sensitive to certain foods in my diet). I didn't particularly feel like making a Thai veggie curry, my usual stand by Thai dish, so my mind started wandering...what could I make with the stuff I have in the house...then it struck me - Thai pesto!

I knew I had Thai curry paste in the house (pantry staple) and my parents have a healthy supply of Thai basil. Thus this recipe was born.

Thai Pesto

• half jar of Thai curry paste (I used Thai Kitchen red curry paste, use more or less based on your preference)
• large handful of Thai basil
• large handful of cilantro
• vegetable oil

Puree all the ingredients together in a food processor with enough vegetable oil to reach your desired consistency. Toss with pasta. I used a curly shaped pasta (not fusilli, but similar), but I think this would be tasty with rice pasta. I also quartered a bunch of cherry tomatoes to put in the pasta, but you can add whatever mix ins you'd like.

The pesto itself smelled very potent, but ended up being relatively mild. I think next time I'll be doubling the basil and cilantro used. All in all, this was a tasty, delicious and easy dinner!