1-First Step: Wash and dry your Thai basil leaves. Pick them from the stems so the pesto feels tender and evenly blended.

2-Second Step: Place the Thai basil leaves into a mini food processor bowl.

3-Third Step: Add the rest of the ingredients: roasted unsalted cashew nuts, roasted unsalted peanuts, crushed garlic cloves, chilli flakes, mild flavored olive oil or sesame oil, sea salt (or soya sauce or tamari), rice wine vinegar, caster sugar, and lime juice.

4-Fourth Step: Blend until a pesto-like paste forms. Blend longer for a smoother texture, or blend less for a chunkier basil pesto feel.

5-Fifth Step: Scrape the sides of the bowl during blending. This helps everything mix evenly, especially the oils and seasonings.

6-Sixth Step: Taste and adjust seasoning or lime juice if desired. If you want a bolder Thai basil pesto flavor, add a little more lime; if you want it saltier, adjust with sea salt or a splash of soya sauce.

7-Final Step: Spoon pesto into a jar or container. Drizzle extra oil on top to prevent browning, then seal tightly.