Ingredients
- 6-8 Tbs garlic chopped, about a blub
- 6-8 Tbs ginger chopped
- 1 hot pepper chopped, I used a red pepper seeded, for spicier pesto add seeds or up to 2 peppers if you want it REALLY spicy
- 1 tsp salt
- 1/4 tsp pepper
- 4 cups Thai Basil leaves loosely packed
- 1/4 cup lemon juice
- 1 cup raw cashews
- 1/4 cup sesame oil
- 1 cup olive oil up to 1 cup
Method
- Using a blender or food processor, add basil leaves, ginger, garlic, peppers, salt & pepper, cashews, sesame oil, and lemon juice. Pulse a few times.
- While blender or food processor is on low speed, slowly add olive oil until pesto is smooth and reaches desired consistency.
- Immediately use as desired or pour in freezer-safe containers or jars and freeze for a later date.
Notes
- Pesto will keep in the fridge for 1-3 days. Pesto will keep in the freezer for up to 4 months.
- Freeze pesto in ice cube tray for small quantity and easy use when ready. Once frozen. pop pesto cubes out of ice cube trays and store in a freezer bag in the freezer.