What’s for dinner? Quick and healthy Thai Basil Wontons

Thai Basil wonton

I’ll admit, I’ve been in a cooking lull. As much as I love the art of cooking in and of itself, I haven’t felt very inspired for awhile. Maybe the rainy Portland winter got to me; maybe it’s because most of the friends I share food with are dieting… who knows.

This recipe is ideal to make as a group or a couple or even with kids because it doesn’t require a lot of concentration  – it’s just simple and fun. Paired with a tender white fish in a crispy wonton, it’s an appetizer or a meal in itself.

Thai Pesto:

  • 1 cup packed basil leaves
  • 1/3 cup chopped cashews
  • Zest from 1 lime
  • Juice from 1/2 lime
  • 1 tsp fresh grated ginger
  • 1 tsp soy sauce (and extra for dipping)
  • 1/4 tsp dried lemongrass
  • 3 tbsp olive oil


DSC_0057_3497 copyPut all the ingredients (except the olive oil) in a food processor and blitz.

DSC_0058_3504 copyAdd the olive oil as you’re blending to emulsify.


Bake or pan sear your whitefish (we used halibut) until tender and flakey. Set aside to cool.

Brush store-bought wontons lightly on one side with olive oil and shape to fit the cups of a small muffin pan. Bake at 350 for about 10 minutes or until they are just golden and crispy.

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DSC_0067_3507 copyFill the wontons with fish and pesto. 


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Serve with soy sauce. Enjoy!

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4 Comments Add yours

  1. Anonymous says:

    I’m so glad you’re posting again! I’ve decided I need to make a few of your recipes for Chris. 🙂


    1. Gretacooks says:

      Fantastic! Let me know how it goes!


  2. Marla Harrison says:

    It does look good!


    1. Gretacooks says:

      And good for you!!


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