Thai Pesto
Prep time
Total time
Serve atop hot jasmine rice, a chilled rice or pasta salad, into a creamy coconut, carrot or harira soup, coat roasted or steamed vegetables. Delicious on baked white fish or chicken.
: sauce, vegan, thai
Cuisine: sauce, vegan, thai
Serves: 8 ounces
  • 1 cup fresh basil
  • 1 cup fresh cilantro
  • ½ cup raw spinach
  • ¼ cup raw cashews
  • 2 tablespoons raw and organic coconut oil
  • Grated peel of 1 lime
  • 2 tablespoons fresh lime juice
  • 1½ teaspoons rice wine vinegar
  • 2 teaspoons fresh ginger, peeled (approximately 2 inches)
  • 1 - 2 teaspoons curry powder
  • ¼ teaspoon salt
  • JalapeƱo or hot sauce to taste, optional
  1. Puree in food processor or blender until smooth. Add more olive oil, non-dairy or dairy milk for a creamier texture.
  2. Refrigerate and use within 7-10 days or freeze in small snack-sized plastic sealing plastic bags.
Recipe by phoebe's pure food at