Home-made Thai pesto is always a winner at our house! Serve up with our Thai-style Sweet Fusion veggie bangers, crunchy lettuce leaves and roasted cashew nuts for a flavoursome taste of Asia!

Sweet Fusion Lettuce Cups with Thai Pesto & Roasted Cashew Nuts

Prep time: 25 mins
Cook time: 10 mins
Serves 4


12 HECK Sweet Fusion Sausages

25g Thai basil leaves

12g fresh coriander

12g fresh mint

3 cloves garlic

40g roasted peanuts

1 tablespoon light soy sauce

2 teaspoons fish sauce (optional)

1 lime - juiced

80ml light olive oil

3 baby gem lettuce, leaves separated

60g roasted cashew nuts

2 red chillies cut into fine strips


  • Pre-heat the grill to medium temperature
  • To make the Thai pesto, pulse the Thai basil, coriander and fresh mint together in a food processor.
  • Add in garlic cloves and peanuts and give it another quick pulse.
  • Add in the soy sauce, fish sauce (if using) and olive oil, and blend until smooth.
  • Pour and store the contents into a glass jar or container. Drizzle a thin layer of olive oil on top of the pesto. This will keep the colour, so it stays looking fresh. Refrigerate until ready to use.
  • Put thesausages onto a grill tray and place under the pre-heated grill for 10 minutes, turning halfway through until golden brown and cooked through.
  • Spread out four plates and place four baby gem leaves, curved upwards, onto each plate.  Cut the sausages into quarters and distribute these evenly into the centre of each leaf.
  • Drizzle over some of the Thai pesto and then scatter over the roasted cashew nuts and some strips of red chilli.
  • Serve with a small dip pot of the Thai pesto for people to help themselves.
  • Enjoy!


Pssttt… this is a gluten free recipe!

Nutritional Info

Serving Size: 251.5g

Amount Per Serving

Calories: 572kcal

Total Fat: 38.38g

Saturates: 5.84g

Sugars: 6.34g

Salt: 2.18g



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