📝 About This Recipe
This vibrant fusion dish marries the rustic comfort of Italian pasta with the electric, aromatic profile of Central Thailand. By swapping traditional Genovese basil for peppery Thai Holy Basil and replacing pine nuts with toasted cashews, we create a pesto that is both deeply savory and refreshingly spicy. Finished with a hint of lime and a splash of fish sauce, this recipe offers a sophisticated umami punch that redefines what a 'pesto' can be.
🥗 Ingredients
The Thai Pesto Base
- 3 cups Thai Basil (Horapha) (tightly packed leaves, stems removed)
- 1/2 cup Roasted Cashews (unsalted)
- 4 pieces Garlic cloves (peeled and smashed)
- 2 pieces Thai Bird's Eye Chilies (deseeded for less heat)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Fish Sauce (Nam Pla) (adds essential umami)
- 1 tablespoon Lime Juice (freshly squeezed)
Pasta and Protein
- 1 pound Linguine or Spaghetti (dried)
- 12-16 pieces Large Shrimp (peeled and deveined)
- 1 tablespoon Butter (unsalted)
- 1 cup Cherry Tomatoes (halved)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Crushed Peanuts (for crunch)
- 1 piece Lime wedges (cut into 4 wedges)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Use about 1 tablespoon of salt per 4 quarts of water.
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2
In a dry skillet over medium heat, toast the cashews for 3-5 minutes until fragrant and golden brown. Set aside to cool slightly.
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3
In a food processor, combine the toasted cashews, garlic cloves, and Thai bird's eye chilies. Pulse until a coarse paste forms.
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4
Add the tightly packed Thai basil leaves and Parmesan cheese to the processor. Pulse 5-7 times until the leaves are finely chopped but not a complete puree.
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5
With the processor running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the sauce is emulsified and smooth.
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6
Stir in the fish sauce and lime juice by hand. Taste and adjust seasoning; the fish sauce provides the salt, so extra salt is rarely needed.
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7
Drop the linguine into the boiling water and cook according to package directions until 'al dente' (usually 8-10 minutes).
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8
While the pasta cooks, heat butter in a large skillet over medium-high heat. Sear the shrimp for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
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9
In the same skillet, toss the cherry tomatoes for 1-2 minutes until they just begin to soften and blister.
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10
Before draining the pasta, reserve 1/2 cup of the starchy pasta water. This is the secret to a silky sauce.
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11
Drain the pasta and return it to the warm skillet (off the heat). Add the Thai basil pesto and half of the reserved pasta water.
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12
Toss vigorously with tongs, adding more pasta water if necessary, until the sauce coats every strand of pasta beautifully.
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13
Gently fold in the cooked shrimp and blistered tomatoes.
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14
Divide into bowls and garnish with crushed peanuts, fresh cilantro, and a final squeeze of lime juice.
💡 Chef's Tips
Always use Thai Basil (Horapha) rather than Italian Sweet Basil if possible; it has a distinct anise/liquorice flavor that defines the dish. Do not cook the pesto sauce over direct heat, as the basil will turn brown and lose its vibrant fresh flavor. If you are sensitive to spice, remove the seeds from the Thai chilies or use only one chili. For a vegan version, substitute the fish sauce with light soy sauce and use a vegan parmesan alternative or nutritional yeast. To keep the pesto bright green, you can quickly blanch the basil leaves in boiling water for 5 seconds then shock in ice water before blending.
🍽️ Serving Suggestions
Pair with a crisp, cold Riesling or a Singha beer to cut through the richness of the pesto. Serve alongside a simple cucumber salad with rice vinegar dressing for a refreshing contrast. A side of garlic bread with a hint of ginger butter complements the fusion theme perfectly. For a non-alcoholic pairing, a Thai Iced Tea (without milk) or a Lemongrass Infusion works beautifully.