1-First Step: Wash and prep the basil Start by washing and drying the Thai basil leaves carefully. Pat them dry with a clean towel or use a salad spinner so extra water does not thin out the pesto. Once dry, remove the leaves from the stems and measure out 2 packed cups.

2-Second Step: Add everything to the food processor Place the basil leaves into a mini food processor first. Then add the cashews, peanuts, crushed garlic, chili flakes, oil, sea salt, rice wine vinegar, caster sugar, and lime juice. Adding the basil first helps it break down evenly when the blades start moving.

3-Third Step: Blend into a paste Pulse or blend the mixture until it forms a paste. Stop once or twice to scrape down the sides of the processor so everything mixes evenly. You do not need to make it silky smooth unless you want that texture. A little bit of graininess from the nuts is part of the charm. Keep an eye on the consistency while blending. If the pesto looks too thick, add a small splash more oil. If it looks too loose, add a few more basil leaves or a small spoonful of nuts. Because this is a fresh Thai basil pesto recipe, the goal is a spoonable paste that still feels vibrant and rustic.

4-Fourth Step: Taste and adjust Scoop out a small taste and decide what it needs. Want more brightness? Add a little extra lime juice. Need more salt? Add a tiny pinch of sea salt or a small splash of soy sauce or tamari. Want more heat? Add another pinch of chili flakes.

5-Final Step: Store or serve right away Transfer the finished pesto to a clean jar or container. Drizzle a thin layer of oil over the top so the surface stays covered. This helps slow browning and keeps the color nicer in the fridge. Seal the container and refrigerate for up to one week, or freeze for up to 4 months. Use it right away on warm noodles, rice bowls, soup, or toast. It also tastes great spooned over grilled vegetables, tofu, chicken, or fish. If you are meal prepping, portion the pesto into small containers or ice cube trays so you can grab just what you need later.