Thai Basil Pesto (Printable Version)

Aromatic fusion blend of Thai basil, cashews, and lime for a peppery twist on classic pesto.

# 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 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

# How to Make It:

01 - Place Thai basil, cilantro, cashews, garlic, chili, lime juice, Parmesan, and sugar in a food processor or blender.
02 - Pulse several times until ingredients are coarsely chopped and well combined.
03 - With the machine running, slowly drizzle in the olive oil and sesame oil, blending until a smooth but slightly textured paste forms.
04 - Season with salt and black pepper, then taste and adjust lime juice, salt, or sugar as needed.
05 - Transfer to an airtight jar or container. Use immediately or refrigerate for up to 5 days.

# Expert Tips:

01 -
  • The peppery punch of Thai basil transforms regular pesto into something that wakes up your entire palate
  • It comes together in literally ten minutes but tastes like you spent hours developing complex flavors
02 -
  • Do not skip the toasting on the nuts, it adds a depth of flavor that raw nuts cannot achieve
  • The pesto will darken as it sits, so do not panic if the vibrant green fades to a darker shade
03 -
  • Freeze extra pesto in ice cube trays for those nights when you need a quick flavor boost
  • Toast your nuts in a dry pan for about three minutes before processing for maximum flavor

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