Thai Pesto with Cashews and Peanuts

Thai Pesto Bowl RS CC

Thai Pesto with Cashews and Peanuts.

  • Servings: 1 cup
  • Difficulty: Easy
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Pesto is delicious and you can use all different types of fresh herbs to alter and change the recipe to provide different flavours and textures. I love the flavours of Thai food with coriander, peanuts and sesame. You can use dollops of Thai Pesto in salads instead of dressing, mix through mayonnaise or cream cheese for dipping vegetables. This recipe is super easy, just add all the ingredients to a food processer and blitz until the desired texture is reached. I used peanuts and cashews for this pesto with a small amount of sesame oil for flavour. You can use any nuts you like, just avoid salted or toasted nuts as the salt will be too high and the oils may go off faster than their raw versions. Best eaten immediately you can also freeze this pesto for up to 2 months.  I hope you enjoy, Delicious!!! 



Italian Pesto

  • 1 bunch clean coriander leaves
  • 1/4 cup parmesan cheese shredded
  • 1 1/2 cup mixed cashew, peanut and macadamia nuts (150g)
  • 1/4 cup rice bran oil
  • 1 tsp sesame oil


  1. Add all the ingredients into the bowl of a food processer with a chopping blade.
  2. Pulse until you achieve the correct texture. Add more oil if you would like for a runnier texture. If you like chilli you can also add a fresh chilli to the mixer bowl. Ginger and Garlic can also be added (around 1tsp) if you like. I add chunky pesto to salads but you may like a finer texture if you wish to use it as a marinade or in stir-fries. Once blitzed it is ready for use. 
  3. The pesto is best eaten fresh within 2 days as the essential oils in the herbs that provide the aroma and flavour will begin to disperse over time. If you know that you will have excess pesto, place it in an air tight container and put a layer of oil over the top. Seel and freeze for up to 2 months. You can either defrost or cut frozen pieces off the block as needed. Alternatively, you can use ice cube trays to portion the pesto and defrost at room temperature before use.
  4. Ideas for using Thai Pesto include – 
  • Add to cooked stir-fry chicken thigh strips.
  • As a dip for Asian vegetable pieces.
  • Stir through warm zucchini noodles.
  • Add to cauliflower rice for an Asian flavour twist.  

The uses are endless. I hope you Enjoy!!! 

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