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!
Ingredients
- 1 tablespoon + ½ cup extra virgin olive oil
- ½ tablespoon Thai red curry paste
- ½ cup cashews
- 2½ cups basil leaves
- 5 cloves garlic
- ½ cup grated parmesan cheese
- 1½ tablespoons fresh lemon juice
Instructions
- 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.
Notes
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.