Thai Basi "Pesto"

The perfect use for an overabundance of Thai Basil.  After much searching, I finally found someone who had the same idea.   Mine is the same as the vintage mixer, except she only used 2 cups Thai Basil and 2 TBSP of peanuts and I used at least 3 cups or tbsps of them.  I used brown sugar while she did not specify, and I used sightly less crushed dried red pepper. 

3 cups fresh Thai basil leaves
3 tablespoons dry-roasted peanuts
1 tablespoon brown sugar
1 1/2 tablespoons dark toasted sesame oil
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
3/4 teaspoon crushed red pepper
2 garlic cloves

Place all ingredients in a food processor; process until smooth. Spoon into 1 cup glass jar or 2 1/2 cup glass jars.   Freeze or refrigerate for use within two weeks.  

It should go really well with the overabundance of eggplant.   Awesome! 

http://www.thevintagemixer.com/2012/10/thai-basil-pesto-recipe/