Thai Basil Pesto Sauce (Print version)

Aromatic fusion sauce blending Thai basil, cashews, and lime for a unique peppery kick.

# Ingredient List:

→ 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 Make It:

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 airtight container. Use immediately or refrigerate up to 5 days.

# Expert Advice:

01 -
  • The flavor hits you with this gorgeous anise-like pepperiness that makes everything taste brighter
  • It keeps beautifully in the fridge for quick weeknight dinners that feel restaurant quality
02 -
  • Over-blending will turn your pesto brown and bitter from heat, so stop when you still see some texture
  • Taste before you add more salt because the Parmesan already brings quite a bit of saltiness
03 -
  • Toast your cashews in a dry pan for 3 minutes before blending to add a deep roasted flavor
  • Wash and thoroughly dry the basil leaves before blending to prevent your pesto from separating

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