Thai Basil Pesto

2 cups fresh Thai basil
2 tablespoons dry roasted peanuts
1 tablespoon sugar
1 1/2 tablespoons dark sesame oil
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 teaspoon crushed red pepper flakes
2 garlic cloves

Place all ingredients in a food processor; process until smooth. Press plastic wrap onto surface of pesto. Store in refrigerator up to 1 week.