Go Back
a bowl of Thai red curry cashew pesto
Print Recipe
5 from 16 votes

Thai Red Curry Cashew Pesto Recipe

This Thai inspired pesto made with cashew and Thai red curry paste is full of flavor and so easy to make! If you love a good homemade pasta sauce, be sure to give this exciting pesto recipe a try! I guarantee you'll love it!
Prep Time10 mins
Cook Time2 mins
Course: Condiments
Author: Nart


  • 1 tablespoon + ½ cup extra virgin olive oil
  • ½ tablespoon Thai red curry paste
  • ½ cup cashews
  • cups basil leaves
  • 5 cloves garlic
  • ½ cup grated parmesan cheese
  • tablespoons fresh lemon juice


  • Add 1 tablespoon of oil to a pan over medium-low heat and stir-fry the curry paste until fragrant.
  • Add the cashews and cook with the curry paste for about 45 seconds. The cashews burn very easily so be careful not to burn them!
  • Blend the cashews, basil, garlic and parmesan in a blender or food processor. Slowly pour in ½ cup of oil while still blending.
  • Scrape down the sides, then add lemon juice and blend until smooth.


You can store any leftover pesto in a tightly sealed jar and refrigerate for up to a week. Alternatively, you can freeze it in an ice cube tray to make it easier to thaw small portions for up to 3 months.