Thai Basil Pesto (Print Version)
Aromatic fusion sauce blending Thai basil with roasted cashews, garlic, and lime for a vibrant, peppery twist on classic pesto.
# 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 to taste
# How To Make:
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 machine running, slowly drizzle in olive oil and sesame oil. Blend until smooth but slightly textured paste forms.
04 - Add salt and black pepper, tasting and adjusting as needed. Balance with additional lime juice or sugar if desired.
05 - Transfer to airtight jar or container. Use immediately or refrigerate up to 5 days.
# Expert Tips:
01 -
- The peppery kick of Thai basil wakes up everything it touches
- Ready in ten minutes but keeps for days, getting better each time you open the jar
02 -
- Over blending turns pesto bitter, stop when you still see tiny specks of herb
- The flavor needs twenty minutes to marry after you make it, do not judge the taste straight from the processor
03 -
- Toast your cashews in a dry pan for three minutes before blending, the warmth intensifies their natural sweetness
- Double the batch and freeze half, you will thank yourself later