Thai Basil Pesto

Pesto, a classic Italian sauce, is a vibrant blend of fresh basil, rich olive oil, savory Parmesan, and aromatic garlic, all coming together to create a versatile and flavorful dish. Originally from Genoa in the Liguria region of Italy, pesto derives its name from "pestare," meaning to crush or pound—an homage to its traditional preparation with a mortar and pestle. To make it fun and close to my Thai heritage, I use Thai basil and cashews instead of pine nuts. This recipe adds a burst of flavor and a touch of Mediterranean with a Thai charm to any meal.

Traditional Pesto with a Mortar and Pestle

Ingredients:

2 cups fresh Thai basil leaves (washed and thoroughly dried)

2–3 garlic cloves (adjust to taste)

1/3 cup cashews 

1/2 cup freshly grated Parmesan cheese

1/2 cup extra virgin olive oil (or more as needed)

Salt to taste

Instructions:

1. Prepare the Mortar and Pestle:

• Make sure your mortar and pestle are clean and dry. A stone works best.

2. Crush the Garlic and Salt:

• Place the garlic cloves and a pinch of salt in the mortar.

• Pound the garlic until it becomes a smooth paste. The salt helps grind the garlic effectively.

3. Add the Cashews:

• Add the cashews to the garlic paste.

• Pound them until they are broken down into a coarse, slightly creamy mixture.

4. Grind the Basil:

• Gradually add the basil leaves, a handful at a time.

• Use a circular motion with the pestle to crush the leaves against the walls of the mortar until they break down into a vibrant green paste.

5. Add the Olive Oil:

• Slowly drizzle in the olive oil while stirring with the pestle.

• Mix until the pesto reaches your desired consistency, smooth but with some texture.

6. Incorporate the Cheese:

• Mix in the grated Parmesan cheese and use the spoon to blend all the ingredients well. 

7. Season and Serve:

• Taste the pesto and add more salt if needed.

Tips:

• The slower grinding process releases the essential oils from the basil, garlic, and nuts, resulting in a more flavorful pesto than using a blender or food processor.

• If your basil leaves are large, tear them into smaller pieces to make grinding easier.

• A touch of lemon juice can be added for a subtle brightness, but it’s not traditional.

Enjoy making pesto the authentic way! Let me know how it turns out.