Go Back
–+ servings
Thai basil in a pot with cashews

Thai Basil Pesto

admin
This Thai Basil pesto with cashews brings a fresh burst of Asian flavour to stir fries, noodles, chicken and salmon.
5 from 1 vote
Print Recipe Pin Recipe Add to Collection
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dips | Sauces
Cuisine Asian, Thai
Servings 4 people
Calories 187 kcal

Ingredients
  

  • ½c (70g) Cashew Nuts
  • 2 large handfuls Thai Basil Leaves
  • 3 tablespoons Olive Oil
  • ½ Lemon juiced
  • 1 teaspoon Soy Sauce

Instructions
 

  • Toast the cashew nuts in a dry non-stick pan until starting to turn golden brown.
  • Tip out onto a plate and leave to cool.
  • Once cool, tip the cashews into a small blender with the Thai basil, olive oil, lemon juice and soy sauce.
  • Blend until desired consistency. I like my pesto quite chunky.
  • Check and add more lemon juice or soy sauce as required.
  • Use straight away, or cover well and store in the fridge for up to 2-3 days.

Notes

Thai Basil - This pungent, slightly spicy aniseedy basil is used extensively over Southeast Asia. if you can't get Thai Basil, substitute Italian basil and add a couple of mint leaves and sprig of fresh dill.
Cashew nuts - you can substitute peanuts for a Thai flavour. If you want a nut free Thai pesto then use sunflower seeds or pumpkin seeds.
Substitute the lemon juice with a little rice vine vinegar.
Keep in the fridge, covered, for up to 2-3 days.
To freeze the pesto: spoon into ice cube trays and take out as needed.

Nutrition

Calories: 187kcalCarbohydrates: 6gProtein: 3gFat: 18gSaturated Fat: 3gSodium: 86mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 14IUVitamin C: 7mgCalcium: 10mgIron: 1mg
Keyword dairy free pesto, Thai basil recipe, Thai pesto, vegan pesto

HAVE YOU MADE THIS RECIPE?

I'd love to see your creation!

Or just leave a comment below!