1-First step: Prep the basil and nuts
Start by washing and drying the Thai basil leaves well. Pick the leaves from the stems so you have about 2 packed cups ready to go. This step matters because extra water can thin the pesto and make it dull in color.
If you want a deeper nutty flavor, use roasted and unsalted nuts. Cashews give a softer, creamier texture, while peanuts bring a stronger, more savory taste. You can use both together, or choose just one type if that is what you have on hand.

2-Second step: Add everything to the processor
Place the Thai basil leaves in a mini food processor. Add the 2 tablespoons of cashew nuts, 2 tablespoons of peanuts, 2 crushed garlic cloves, 1/2 teaspoon chili flakes, 60 milliliters olive oil or sesame oil, 1/2 teaspoon sea salt, 1 teaspoon rice wine vinegar, 1 teaspoon caster sugar, and lime juice from 1/2 lime.
If you are using soy sauce or tamari instead of sea salt, add 1 teaspoon now. This makes the pesto slightly richer and saltier, which can be very nice if you plan to serve it with rice, noodles, or grilled meat.

3-Third step: Blend into a paste
Blend the mixture until it becomes a paste. Stop once or twice to scrape down the sides so every bit gets mixed evenly. If the blades are struggling, pulse in short bursts instead of running the machine the whole time.
You can control the texture here. For a chunky Thai Basil Pesto, stop sooner and leave a little texture. For a smoother sauce, blend longer and add a touch more oil if needed. This recipe works either way, so choose the style that suits your meal.

4-Fourth step: Taste and adjust
Taste the pesto after blending. If it feels flat, add a little more lime juice. If it needs more saltiness, add a small pinch of sea salt or a splash more soy sauce or tamari. If you want more heat, add a few extra chili flakes.
The balance of salty, tangy, nutty, and herbal flavors is what makes this Thai Basil Pesto so good. A small adjustment can make a big difference, especially if your basil is very fresh and fragrant.

5-Final step: Store or serve
Spoon the pesto into a clean jar or container. Drizzle a thin layer of oil over the top so the surface stays covered. Seal tightly and refrigerate for up to 1 week, or freeze for up to 4 months.
Serve the pesto with toast, soup, stir-fries, noodles, pasta, rice, steak, chicken, fish, crackers, or crostini. For a quick meal, toss it with hot noodles or spread it on toast with sliced tomato. If you enjoy easy recipe ideas for brunch or snacking, try pairing it with these homemade tea cakes for a simple spread of sweet and savory bites.