1-First Step: Wash, dry, and pick the basil Start with 2 cups Thai basil leaves. Wash them well, then dry them fully with a clean towel or salad spinner. This matters because extra water can make the pesto taste flat and watery. Pick the leaves from the stems and discard any damaged leaves.

2-Second Step: Add the basil to the processor Place the basil leaves in a mini food processor. If you are using a mortar and pestle, add the leaves in small batches. Thai basil has narrower, serrated leaves and purple stems, so it looks different from Italian basil. Its flavor is sweeter and a little spicy, which gives the sauce its unique character.

3-Third Step: Add the rest of the ingredients Add the 2 tablespoons roasted cashews, 2 tablespoons roasted peanuts, 2 crushed garlic cloves, 1/2 teaspoon chili flakes, 60 milliliters olive oil or sesame oil, 1/2 teaspoon sea salt or 1 teaspoon soy sauce or tamari, 1 teaspoon rice wine vinegar, 1 teaspoon caster sugar, and juice from 1/2 lime. If you want a more mellow version, keep the chili flakes at 1/2 teaspoon. If you like heat, you can increase them to 3/4 teaspoon or more.

4-Fourth Step: Blend into a paste Blend everything until it forms a thick paste. Stop now and then to scrape down the sides of the processor so all the ingredients mix evenly. If you are using a mortar and pestle, crush the garlic and nuts first, then work in the basil and liquids until the mixture comes together. The goal is a pesto sauce with texture, not a fully smooth puree. At this point, taste the pesto. If it needs more brightness, add a little more lime juice. If it tastes too sharp, add a touch more sugar or oil. If you want a saltier finish, add a small amount more soy sauce or sea salt. Small adjustments make a big difference here.

5-Final Step: Store or serve right away Spoon the pesto into a jar or container. Drizzle a little oil over the top so the surface stays covered, then seal it tightly. This helps slow browning and keeps the color vibrant. You can serve it right away, or refrigerate it for later use. If you want to pair it with another easy recipe, it also works nicely with blueberry lemonade for a fresh and fun meal spread.