Vegan Thai Basil Pesto
Flavourful and nourishing! This vegan Thai basil pesto with cashews is a flavourful and vegan twist on the traditional basil pesto. It is delicious with roasted meat, pasta, cooked vegetables, and more.
Servings: 4
Calories: 176kcal
Ingredients
- 30 g Thai basil leaves (2 loosely packed cups)
- 2 cloves garlic
- 35 g raw, unsalted cashews (¼ cup)
- 60 ml olive oil (¼ cup)
- 1 tablespoon rice wine vinegar
- ⅛ teaspoon salt
- pepper to taste
Instructions
- In a food processor, combine the cashews, garlic, Thai basil leaves, rice wine vinegar, salt, and black pepper. Pulse a few times to chop the ingredients.
- With the food processor running, slowly pour in the olive oil until the pesto reaches your desired consistency. You may need to stop and scrape down the sides of the bowl with a spatula a few times.
- Taste the pesto, add more salt or pepper if needed, and serve.
Notes
- Gradually add oil – While the food processor is running, slowly drizzle in the oil until the pesto reaches your desired consistency.
- Get the desired consistency – If the pesto is too thick, slowly add olive oil and pulse until you reach the desired consistency. If it is too thin, add more Thai basil and cashew nuts. Pulse again until the desired consistency is reached.
- Storing options – Serve the pesto immediately, or store it in an airtight container in the refrigerator for up to one week. You can also freeze the pesto for up to three months.