Thai Basil Pesto (Print Version)
Aromatic Thai basil creates a unique, peppery twist on traditional pesto. Quick and versatile.
# 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
# How to Prepare:
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 - Add salt and black pepper, then taste and adjust lime juice, salt, or sugar as needed.
05 - Transfer to airtight jar or container. Use immediately or refrigerate up to 5 days.
# Expert Advice:
01 -
- The peppery kick of Thai basil transforms everything it touches into something extraordinary
- It comes together in under ten minutes but tastes like you spent hours balancing flavors
02 -
- Over-blending can heat up the oils and turn your beautiful bright pesto brown and bitter
- The flavors actually develop and deepen after a day in the refrigerator, so it's worth making ahead
03 -
- Toasting the nuts in a dry pan for three minutes before blending adds incredible depth
- A tiny splash of fish sauce instead of salt creates the most amazing umami bomb version