I have an abundance of both thai and regular basil growing on my balcony and we're about to go away for 3 weeks. Time to use it all up! I made 3 different types of basil and threw them in the freezer so will have to update when I get around to trying them.

#1 - Thai Pesto (to be thrown in a quick stir fry)

2 cups fresh Thai basil leaves
1 tablespooon peanut butter
1 tablespoon sugar
1 1/2 tablespoons dark sesame oil
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
3 little green chilis, deseeded and chopped fine
2 garlic cloves

Place all ingredients in a food processor; process until smooth.

#2 - Pesto with Almonds and Tomatoes (an attempt to appease the pesto-hater Melik)

1/4 cup raw almonds, toasted and roughly chopped
2 cups fresh basil
2 garlic cloves, minced
1 15 oz can diced tomatoes, drained
1 tablespoon extra-virgin olive oil
salt & freshly ground black pepper

Toast the almonds in a dry skillet over medium-low heat until they just start to brown.
Mix everything together in food processor except the oil.
Once everything is mixed well, drizzle with oil.
Mix until well blended

#3 - Plain Old Pesto

2 cups basil
3 garlic cloves
1/4 cup pine nuts
1/4 cup grated parmesan cheese
2 tablespoons cup lemon juice
2 tablespoons olive oil

Mix everything together in food processor except the oil and lemon.
Once everything is mixed well, drizzle with lemon and oil.
Mix until well blended