1-First Step: Wash and prep the basil Start by washing and drying the Thai basil leaves well. Pat them dry with a clean towel or let them air-dry for a few minutes. This matters because extra water can thin out the pesto and dull the flavor. Once dry, pick the leaves from the stems and measure out 2 packed cups.

2-Second Step: Add everything to the processor Place the Thai basil leaves into the bowl of a mini food processor. Add the 2 tablespoons of roasted cashews, 2 tablespoons of roasted peanuts, 2 crushed garlic cloves, 1/2 teaspoon chili flakes, 60 milliliters olive oil or sesame oil, 1/2 teaspoon sea salt or 1 teaspoon soy sauce or tamari, 1 teaspoon rice wine vinegar, 1 teaspoon caster sugar, and the lime juice from 1/2 lime. If you do not have enough Thai basil leaves, add some Italian basil leaves to make up the amount. You can also use only one type of nut if that is what you have on hand. Both choices still give you a tasty homemade pesto.

3-Third Step: Blend to a pesto-like texture Pulse the mixture a few times first, then blend until it starts to look like pesto. Stop and scrape down the sides halfway through blending so everything gets mixed evenly. This part is important because basil leaves and nuts can stick to the sides of the bowl. Blend for a chunky finish if you like texture, or keep going for a smoother sauce. If the pesto looks too thick, add a small splash more oil. If it tastes flat, add a little more lime juice.

4-Fourth Step: Taste and adjust Spoon out a little pesto and taste it carefully. You are looking for a balance of salty, tangy, spicy, and fresh flavors. Add more lime juice if you want extra brightness. If you prefer more heat, add a few more chili flakes. If you like a richer finish, blend in a little more oil. The best Thai Basil Pesto is the one that tastes right to you, so do not be afraid to adjust it.

5-Final Step: Store and serve Once the pesto is ready, place it into a clean jar or container. Drizzle a thin layer of extra olive oil over the top to help prevent browning and keep the color bright. Seal the jar tightly and store it in the refrigerator for up to a week, or freeze it for up to 4 months. This pesto is great over pasta, rice, noodles, grilled chicken, tofu, roasted vegetables, or even spread on toast. If you enjoy Thai flavors at home, you may also like this Thai basil chicken recipe for another quick meal idea.