Thai Basil Pesto
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Serves: 1 cup
 
This Thai basil pesto gives a new twist on the traditional variety. Stir this herb, coconut oil, ginger, cashew pesto into rice, pasta, or your favorite curry.
Ingredients
  • ¼ cup cashews
  • 4 cloves garlic, roughly chopped
  • 1½ to 2 inch knob of ginger, peeled and roughly chopped
  • ½ lime, juiced
  • 4 cups Thai basil leaves
  • Pinch of salt
  • ⅓ cup coconut oil, melted
Instructions
  1. In the bowl of a food processor fitted with the steel blade attachment, add cashews, garlic, and ginger Run for about 10-15 seconds. Turn off.
  2. Add Thai basil leaves, lime juice, and salt. Turn on the processor again. While it's running, slowly pour in the coconut oil through the feed tube at the top and process until the mixture is pureed to your liking. Season to taste.
  3. **Note: you may not need the full ⅓ cup coconut oil, depending upon the consistency you like your pesto. I like mine with a little texture to it, so I ended up using about ¼ cup of the oil.
Recipe by Sense of Taste at https://sensetaste.com/thai-basil-pesto/