Thai Basil Pesto (Printable)

Aromatic Thai basil blended with cashews, garlic, and lime for a vibrant fusion sauce perfect for noodles, meats, and bread.

# What You'll Need:

01 - 2 cups packed Thai basil leaves, stems removed

02 - 1/2 cup fresh cilantro leaves

03 - 1/3 cup unsalted roasted cashews

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

09 - 1/2 cup extra-virgin olive oil

10 - 1 tablespoon toasted sesame oil

11 - 1/2 teaspoon sea salt

12 - Freshly ground black pepper

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.

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.

05 - Taste and adjust lime juice, salt, or sugar as needed.

06 - Transfer to airtight jar or container. Use immediately or refrigerate up to 5 days.

01 -

The peppery, slightly licorice notes of Thai basil create this incredible depth that regular basil just cannot match
It comes together in literally ten minutes but tastes like something you simmered all afternoon
This pesto freezes beautifully, so you can capture that peak summer basil flavor for months

02 -

Thai basil oxidizes faster than sweet basil, so work quickly and store it with plastic wrap directly touching the surface
Blanching the basil for 10 seconds in boiling water then shocking it in ice water will keep the pesto vibrantly green for days
The pesto will thicken in the fridge, so thin it with a teaspoon of oil or water before using leftovers

03 -

Make this during peak basil season and freeze it in ice cube trays for that hit of summer all year long
Reserve a few whole basil leaves to garnish your final dish, they look stunning against the green pesto