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Thai Basil Pesto with Cashews

Thai Basil Pesto with Cashews

Super easy Thai Basil Pesto served on Creamy Coconut Rice Noodles with Crispy White Pepper Chicken. The Pesto is made in the blender in under 10 minutes and keeps well in the fridge.
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

For the Pesto:

  • 2 cups thai basil leaves loosely packed
  • 1-2 garlic cloves sliced or roughly chopped
  • 1/3 cup raw cashews
  • Zest of one lime
  • 1 1/2 Tbsp fresh lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup avocado oil or other neutral oil

For the Noodles:

  • 1 lb rice noodles cooked according to package directions*
  • 1/4 cup butter
  • 1 garlic clove minced
  • 1 can full-fat coconut milk

For the Chicken:

  • 6 boneless skinless chicken thighs
  • 1 Tbsp soy sauce
  • 1 Tbsp cornstarch
  • 3/4 tsp white pepper

Instructions
 

Make the Thai Basil Pesto:

  • Add the Thai basil, garlic, cashews, lime zest, lime juice, red pepper flakes, sugar and salt to a blender and blend on low speed until finely chopped.
  • On low speed, drizzle in the avocado oil and blend until well combined but not completely smooth (unless you want it smooth**). Set aside.

Make the Chicken:

  • Toss chicken with the soy sauce.
  • Combine the cornstarch and the white pepper and sprinkle over the chicken, toss well.
  • Drizzle a thin layer of oil in a heavy skillet. Pan fry the chicken in oil until browned and cooked through. Remove and set aside.

Make the Noodles:

  • Melt the butter in a large skillet and when it’s hot add in the garlic and cook for about 1-2 minutes.
  • Pour in the coconut milk, a good pinch of salt and the noodles & 1 Tbsp of the pesto and stir well. Cook until heated through and well combined.

Serve:

  • Pile the noodles into your serving bowl and top with the chicken and several good scoops of pesto.
  • Serve with extra pesto, fresh basil, limes, chopped roasted cashews.

Notes

*thick, thin or vermicelli rice noodles all work
**you can keep some texture in the pesto or blend it until it’s completely smooth, according to your preference. I prefer a little texture.
Keyword Thai Basil Pesto with Cashews
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