Description
A delightful twist on traditional pesto that combines the rich creaminess of cashews with aromatic Thai red curry paste.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- ½ tablespoon Thai red curry paste
- ½ cup raw cashews
- 2½ cups fresh basil leaves
- 5 cloves garlic
- ½ cup grated parmesan cheese
- 1½ tablespoons fresh lemon juice
Instructions
- Prepare the Curry Mix: In a pan over medium-low heat, add 1 tablespoon of olive oil and stir-fry the Thai red curry paste until fragrant, about 1-2 minutes.
- Toast the Cashews: Gently add the cashews to the pan and cook alongside the curry paste for about 45 seconds.
- Blend It All Together: In a blender or food processor, combine the toasted cashews, basil leaves, garlic, and parmesan cheese. Blend until finely chopped, about 15-20 seconds.
- Add the Liquid Gold: Slowly pour in the remaining ½ cup of olive oil while blending, allowing it to emulsify.
- Finish with Lemon: Add the fresh lemon juice and blend again until smooth, roughly another 10-15 seconds.
Notes
Store in an airtight container for up to one week, or freeze for up to three months. Add a tablespoon of water if the pesto is too thick.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg