1-First Step: wash and prep the basil Start by washing and drying the Thai basil leaves well. Pick the leaves from the stems, since the stems can make the pesto a little fibrous. You want the basil as dry as possible so the sauce blends smoothly and stays bright green. This small prep step matters because too much water can thin the pesto and dull the flavor.

2-Second Step: load the food processor Place the basil leaves into a mini food processor bowl. Add the roasted cashews, roasted peanuts, crushed garlic, chili flakes, oil, sea salt or soy sauce, rice wine vinegar, caster sugar, and lime juice. This recipe works best when everything goes in together, because the nuts and oil help the herbs break down into a smooth paste.

3-Third Step: blend into a paste Blend the mixture until it turns into a thick paste. Stop and scrape down the sides as needed so everything mixes evenly. A mini processor works well here because the batch is small and the blades can catch the basil more easily.

4-Fourth Step: taste and adjust Taste the Thai Basil Pesto after blending. Add more lime juice if you want extra brightness. If the sauce tastes flat, a pinch more salt or a splash more soy sauce or tamari can help. If you want more heat, increase the chili flakes to 3/4 teaspoon or more.

5-Final Step: store or serve Transfer the pesto to a jar. Drizzle a thin layer of oil over the top to help seal the surface and slow browning. You can serve it right away, or refrigerate it for up to 1 week. For longer storage, freeze it for up to 4 months.