Thai Basil Pesto (Print View)
Aromatic Thai basil creates a vibrant, peppery sauce perfect for noodles, grilled meats, or crusty bread.
# What You'll Need:
→ Herbs & Greens
01 - 2 cups packed Thai basil leaves, stems removed
02 - 1/2 cup fresh cilantro leaves
→ Nuts
03 - 1/3 cup unsalted roasted cashews
→ Aromatics
04 - 2 cloves garlic, peeled
05 - 1 small Thai green chili, seeds removed
→ Seasonings
06 - 1 tablespoon freshly squeezed lime juice
07 - 1 teaspoon sugar
08 - 1/2 teaspoon sea salt
09 - Freshly ground black pepper to taste
→ Oils
10 - 1/2 cup extra-virgin olive oil
11 - 1 tablespoon toasted sesame oil
→ Optional
12 - 1 tablespoon grated Parmesan cheese
# How to Make:
01 - Add Thai basil, cilantro, cashews, garlic, chili, lime juice, Parmesan, and sugar to the food processor bowl.
02 - Pulse 4-5 times until ingredients are coarsely chopped and well combined.
03 - With processor running, drizzle olive oil and sesame oil through feed tube in a steady stream. Blend until smooth with slight texture remains.
04 - Add salt and pepper, processing briefly to incorporate. Taste and adjust lime juice or sugar as desired.
05 - Transfer to clean jar, seal tightly, and refrigerate. Use within 5 days.
# Expert Suggestions:
01 -
- The Thai basil brings this incredible peppery sweetness that regular basil just can't match.
- It comes together in literally ten minutes but tastes like something you worked on for an hour.
- You'll find yourself putting it on everything from noodles to roasted vegetables.
02 -
- Learned this the hard way but don't blend the pesto into a completely smooth paste, you want some texture.
- The pesto will darken in the fridge but pressing plastic wrap directly onto the surface helps.
- Taste before adding salt since Parmesan and cashews both bring their own saltiness.
03 -
- Room temperature ingredients emulsify better than cold ones straight from the fridge.
- Add a squeeze of fresh lime juice right before serving to wake up the flavors.