Thai Basil Pesto (Printable)

Aromatic Thai basil blended with cashews, lime, and garlic creates a vibrant fusion 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

# Directions:

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 a smooth but slightly textured paste forms.
04 - Add sea salt and freshly ground black pepper, processing briefly to incorporate.
05 - Taste 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 pesto keeps for days in the fridge, meaning instant dinner magic on busy weeknights when you barely have energy to boil water.
  • That spicy, aromatic punch transforms even the most basic noodles into something that tastes like it came from a restaurant kitchen.
02 -
  • The pesto will darken in the fridge after a day or two, but that does not mean it has gone bad. It still tastes incredible, just not quite as photogenic.
  • Never heat this pesto directly in a pan unless you want to lose that fresh, vibrant flavor. Toss it with hot pasta or drizzle over warm food off the heat instead.
03 -
  • Toasting your cashews in a dry pan for a few minutes before blending adds such incredible depth and warmth.
  • If the pesto tastes too sharp or acidic, let it sit for 15 minutes then taste again, sometimes the flavors just need a moment to settle.

Go Back