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Thai Red Curry Cashew Pesto

A delightful fusion of creamy cashews, vibrant basil, and the warmth of red curry, this pesto is perfect for pairing with pasta, grilled meats, and more.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Fusion, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon extra virgin olive oil Opt for a high-quality oil for richer flavor.
  • 1/2 cup extra virgin olive oil Best if at room temperature for blending.
  • 1/2 tablespoon Thai red curry paste Get a fresh brand for the most vibrant taste.
  • 1/2 cup cashews Opt for raw cashews for a cleaner flavor.
  • 2 1/2 cups basil leaves Use fresh basil for great aroma.
  • 5 cloves garlic Fresh is key – adjust for your love for garlic.
  • 1/2 cup grated parmesan cheese Good-quality Parmigiano-Reggiano recommended.
  • 1 1/2 tablespoons fresh lemon juice Freshly squeezed is always best!

Method
 

Preparation
  1. Add 1 tablespoon of olive oil to a pan over medium-low heat. Stir-fry the Thai red curry paste for about 1 minute until fragrant. Be careful not to burn the paste; keep it moving in the pan!
  2. Add the cashews to the pan and cook them with the curry paste for approximately 45 seconds, staying vigilant to prevent burning.
  3. Transfer the cashew-curry mix to a blender or food processor. Gradually pour in the 1/2 cup of olive oil while blending to create a silky consistency.
  4. Scrape down the sides of the blender and add the fresh basil, garlic, parmesan, and lemon juice. Blend until smooth. If it’s too thick, add a touch more olive oil.
  5. Taste your pesto and adjust the seasonings, adding more lemon juice or salt as needed.

Notes

Store in an airtight container in the fridge for up to a week. Drizzle a little oil on top to keep it fresh. Can be frozen in ice cube trays for easy portioning.