Thai Basil Pesto (Printable)

A vibrant, aromatic twist on classic pesto featuring Thai basil's unique peppery flavor. Ready in 10 minutes.

# 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

# 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 salt and black pepper, tasting and adjusting 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 Suggestions:

01 -
  • The Thai basil brings this gorgeous licorice note that makes regular pesto taste shy by comparison
  • It comes together in literally ten minutes but looks like you spent forever on it
  • You can keep it in the fridge for a whole week of instant fancy meals
02 -
  • The pesto will oxidize and darken on top after a day or two. Press a piece of plastic wrap directly onto the surface before sealing to keep it vibrantly green.
  • Taste your Thai basil before you start. Some batches are more peppery than others, so you might need to adjust the sugar accordingly.
  • This sauce freezes beautifully. Portion into ice cube trays, then transfer frozen cubes to a bag for instant portion-sized pesto anytime.
03 -
  • Toasting your cashews in a dry pan for three minutes before blending deepens their flavor immensely
  • The trick to the best texture is stopping when it still has some tiny specks visible. Over-blending makes it gummy.

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