1 big handful of Thai Basil
3 cloves of garlic
3 long lemongrass leaves (or you can use half a bulb from the shop chopped up)
1 tbsp dry thyme
2 tbsp lime juice
1 tbsp vinegar
1 tsp soy sauce
1-2 tbsp water (depends on the consistency you want)
Add a small amount of oil to a pan and on a medium heat toast the peanuts for 1- 2 minutes. You will have to constantly stir them.
Put all ingredients into the blender and whizz it up until its smooth, and hey pesto your done! (excuse the pun). Either use immediately or transfer into an airtight container and it should last for 2 weeks in the fridge.