Thai Basil Pesto (Printable Version)
Vibrant fusion sauce blending Thai basil with cashews, garlic, and lime for a peppery, aromatic finish.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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, blending until smooth but slightly textured paste forms.
04 - Season with salt and black pepper to taste. Adjust lime juice, salt, or sugar as needed for balanced flavor.
05 - Transfer to airtight jar or container. Use immediately or refrigerate for up to 5 days.
# Tips from hearthlykitchen:
01 -
- Takes just 10 minutes from start to finish, faster than ordering takeout
- The peppery kick of Thai basil transforms ordinary pasta, grilled meats, or even roasted vegetables into something extraordinary
02 -
- Thai basil oxidizes faster than Italian basil, so use it within 5 days or freeze portions in ice cube trays for later
- The pesto will thicken in the refrigerator—thin it with a teaspoon of oil or water before using
03 -
- Toasting the cashews in a dry pan for 3 minutes before blending adds a deep, nutty complexity
- Add the oil last and taste as you go—some days youll need less than the recipe calls for