Thai Basil Pesto (Printable)

Aromatic Thai basil with cashews, lime, and garlic creates this vibrant, peppery fusion sauce ready in minutes.

# What You'll Need:

→ Herbs & Greens

01 - 2 cups packed Thai basil leaves, stems removed
02 - 1/2 cup fresh cilantro leaves

→ Nuts & Seeds

03 - 1/3 cup unsalted roasted cashews

→ Aromatics & Flavorings

04 - 2 cloves garlic, peeled
05 - 1 small Thai green chili, seeds removed
06 - 1 tablespoon freshly squeezed lime juice
07 - 1 tablespoon grated Parmesan cheese
08 - 1 teaspoon granulated sugar

→ Liquids

09 - 1/2 cup extra-virgin olive oil
10 - 1 tablespoon toasted sesame oil

→ Seasonings

11 - 1/2 teaspoon sea salt
12 - Freshly ground black pepper to taste

# How-To Steps:

01 - Combine Thai basil, cilantro, cashews, garlic, chili, lime juice, Parmesan, and sugar in a food processor or blender.
02 - Pulse the mixture several times until all ingredients are coarsely chopped and well incorporated.
03 - With the machine running, slowly drizzle in olive oil and sesame oil. Blend continuously until a smooth yet slightly textured paste forms.
04 - Add salt and black pepper, processing briefly to combine. Sample the pesto and adjust lime juice, salt, or sugar as needed.
05 - Transfer pesto to an airtight jar or container. Use immediately or refrigerate for up to 5 days.

# Expert Advice:

01 -
  • The peppery kick of Thai basil wakes up tired pasta routines in ways regular Italian basil never could
  • It comes together in ten minutes flat, making it perfect for those nights when takeout sounds tempting but you still want something homemade and fresh
02 -
  • Do not use olive oil that has been sitting in your cabinet for months, because stale oil will ruin all those fresh flavors you just worked so hard to create
  • Thai basil wilts faster than Italian basil, so use it within a day or two of bringing it home for the brightest flavor
03 -
  • Toast your cashews in a dry pan for 3 minutes before adding them to the processor, this one extra step makes the pesto taste exponentially better
  • Let the pesto sit at room temperature for 15 minutes before serving to let the flavors meld together and really develop

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