Thai Basil Pesto (Printable)

Vibrant Thai basil blend with cashews, garlic, and lime for a peppery, aromatic 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 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 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 olive oil and sesame oil, blending until smooth but slightly textured paste forms.
04 - Add salt and black pepper, tasting and adjusting 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 -
  • It keeps that vibrant green freshness for days in the fridge, unlike regular basil which turns brown and sad
  • The Thai basil's natural spice means you can skip adding red pepper flakes unless you really love heat
  • One batch transforms into three completely different meals: noodle bowls, grilled fish topping, or the ultimate sandwich spread
02 -
  • I learned the hard way that Thai basil wilts faster than regular basil, so use it within a day or two of bringing it home
  • The texture will thicken in the refrigerator, so thin it with a little more olive oil or even a splash of water before using
  • Never heat this pesto directly in a pan, the high heat kills those delicate aromatic compounds and makes it taste grassy and sad
03 -
  • Toast your cashews in a dry pan for three minutes before blending, it deepens their nutty flavor and makes your final pesto taste infinitely more complex
  • Freeze any leftover Thai basil stems and use them to make vegetable stock, they still hold tons of flavor even after the leaves are gone

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