Thai Basil Pesto (Printable View)

Aromatic fusion sauce with Thai basil, cashews, garlic, and lime. Ready in 10 minutes.

# Ingredient List:

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 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, tasting and adjusting lime juice, salt, or sugar as needed.

05 - Transfer to airtight container and refrigerate for up to 5 days, or use immediately.

01 -

The Thai basil creates this gorgeous anise-like sweetness that plays beautifully with lime and garlic
It comes together in ten minutes flat but tastes like something you simmered all afternoon
Works on everything from noodles to grilled fish to simply spooned over roasted vegetables

02 -

Don't over-blend or the oils can separate and turn bitter
Thai basil oxidizes faster than Italian basil, so work quickly and store with plastic wrap touching the surface
The pesto will thicken in the refrigerator, so let it come to room temperature before using

03 -

Toast your nuts in advance and keep a stash in the freezer so you're always ready to make pesto
If the pesto tastes too bitter, blend in another pinch of sugar before adding more salt