Thai Basil Pesto (Printable Version)
Aromatic fusion of Thai basil, cashews, garlic, and lime for a vibrant condiment
# 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 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 - 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 combined.
03 - With the machine running, slowly drizzle in the olive oil and sesame oil. Continue blending until a smooth but slightly textured paste forms.
04 - Add salt and black pepper, then taste. Adjust lime juice, salt, or sugar as needed to balance flavors.
05 - Transfer to an airtight jar or container. Use immediately or refrigerate for up to 5 days.
# Expert Advice:
01 -
- The way Thai basils licorice notes dance with lime and garlic will make you forget classic pesto ever existed
- It comes together in ten frantic minutes but tastes like something you labored over
- This sauce makes literally everything taste better, from scrambled eggs to last nights takeout
02 -
- The pesto will darken slightly as it sits, but that's just oxidation, not spoilage
- Always keep a thin layer of oil on top in the fridge to preserve that fresh green color
- Freeze in ice cube trays for future you, who will be incredibly grateful on busy weeknights
03 -
- Toast your cashews in a dry pan for 3 minutes before adding to the processor, it brings out their natural sweetness
- Double the recipe and freeze half, you'll thank yourself later