Thai Basil Pesto (Printable)
Vibrant twist on classic pesto featuring aromatic Thai basil, cashews, and citrus for a unique peppery flavor.
# What You 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
# How To Make:
01 - Add Thai basil, cilantro, cashews, garlic, chili, lime juice, Parmesan, and sugar to the food processor or blender.
02 - Pulse several times until all ingredients are coarsely chopped and well combined.
03 - With the machine running, slowly drizzle in olive oil and sesame oil. Blend until smooth with a slight texture remains.
04 - Add salt and black pepper, then blend briefly to incorporate.
05 - Taste the pesto and adjust lime juice, salt, or sugar as needed for balanced flavor.
06 - Transfer to an airtight jar or container. Use immediately or refrigerate for up to 5 days.
# Expert Tips:
01 -
- The anise like kick from Thai basil creates layers of flavor Italian basil simply cannot achieve
- It comes together in literally ten minutes but tastes like something you labored over
- Keeps beautifully for days, meaning impromptu dinners feel infinitely more special
02 -
- Thai basil has a stronger flavor than sweet basil, so a little goes a long way
- The pesto will darken over time but the flavor remains perfect for days
- Freeze extra in ice cube trays for those nights when cooking feels impossible
03 -
- Toast the cashews in a dry pan for 3 minutes before processing for deeper flavor
- Make a double batch because it disappears faster than you expect