Thai Basil Pesto (Printable)

A vibrant fusion sauce combining Thai basil's peppery notes with classic pesto techniques, ready in just 10 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

# Steps:

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 an airtight jar or container. Use immediately or refrigerate for up to 5 days.

# Expert Tips:

01 -
  • The peppery kick of Thai basil transforms ordinary pasta into something that feels restaurant special
  • It comes together in literally ten minutes but tastes like you spent hours tinkering with flavors
  • Keeps in the fridge for almost a week, making it perfect for quick weeknight meal upgrades
02 -
  • The pesto will darken slightly as it sits, especially after exposure to air, but a squeeze of fresh lime juice stirred back in helps revive the bright green color
  • If your blender is struggling, add a tablespoon more oil and pause to scrape down the sides, forcing everything toward the blades
03 -
  • Toast the cashews in a dry skillet for 3 minutes before processing, and the resulting pesto will have this incredible nutty richness that people can't quite put their finger on
  • If the pesto tastes too sharp or bitter, let it sit for 10 minutes before adjusting, as the flavors meld and mellow significantly

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