Tantalize your taste buds with homemade Thai Basil Pesto that you can whip up in 10 minutes using only 5 ingredients.
This recipe has all the tips you need to get the ultimate taste and texture, along with storage tips and serving suggestions, so you can savour this tasty twist on regular basil pesto whenever you're craving a burst of flavour.
Craving more Thai basil goodness? You need to try my Thai Basil Fried Rice or Thai Drunken Noodles. Or for more scrumptious spins on traditional pesto check out my refreshing Lemon and Artichoke Pesto and Red Pesto made with sun-dried tomatoes and red peppers
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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5 reasons why you'll love this recipe:
- A fragrant, spicier spin on traditional basil pesto.
- Ready in 10 minutes. Perfect for those busy days when you need a quick and tasty meal.
- Uses only 5 key ingredients.
- Endless serving options. Enjoy it with pasta noodles, spread it on sandwiches, or use it to make a scrumptious salad dressing.
- Freezer friendly. Make extra and store it for later, making meal planning a breeze.
🛒 Key ingredients:
- Thai basil leaves: You might be able to find them at your local store, otherwise an Asian grocery store will stock them. The Thai basil stalks can be tough and fibrous so you'll need to separate them from the tender leaves.
- Peanuts: Have a slightly sweet undertone that works well with the sharp anise flavour of Thai basil. They are toasted first to enhance their flavour.
- Parmesan: Adds rich savoury flavour. I recommend grating your own rather than using pre-shredded.
- Garlic powder (optional): Adds a touch of umami flavour without the bitter taste of raw fresh garlic.
- Lime juice: For a touch of freshness.
- Olive oil: The amount might seem like a lot, but it's needed to bring the pesto to the right consistency.
Substitutions:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Peanuts: Switch for pine nuts, cashews, walnuts, almonds or Pistachios.
- Parmesan: Swap for another hard cheese like Pecorino or Grana Padano or use nutritional yeast for a vegan alternative.
- Garlic powder: You can use a fresh garlic clove. I recommend crushing it and frying for a minute or two in olive oil first to get rid of the bitterness.
- Lime juice: Substitute with lemon juice.
- Olive oil: Swap for a neutral oil like ground nut or canola.
Variations:
- Spicy: Add some red chilli peppers or chilli flakes to give the pesto a fiery kick.
- Coconut: Incorporate coconut milk or shredded coconut into the pesto for a creamy and tropical twist.
- Ginger: Introduce grated fresh ginger for a zesty and warming flavour that pairs well with the Thai basil's herbal notes.
- Cilantro/coriander: Combine Thai basil with cilantro to create a vibrant and herbaceous pesto.
🧑🍳 Recipe steps
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
Step 1: Toast the peanuts on a medium heat until they begin to brown.
Step 2: Add the Thai basil leaves, Parmesan, garlic powder (if using), salt, and lime juice and blitz.
Step 3: Slowly pour in the olive oil and continue to blend until the pesto reaches the desired consistency.
Tools for blending pesto
- Food processor. For fast and convenient blending. A mini food processor can come in handy if you are making a small batch.
- A hand blender is also fast and efficient, good for small batches and is easier to wash up than a food processor.
- Pestle and mortar. Some will say that a pestle and mortar is the right way to go if you're after ultimate flavour and texture. This will take longer and require some elbow grease.
🍽️ Serving suggestions
- Pasta: Toss the pesto with al dente pasta. Reserve some pasta water to add to the pesto pasta to make it nice and juicy and combine the pesto and pasta in a cool bowl or pan to preserve its vibrant flavour.
- Noodles: Toss on rice or egg noodles.
- Sandwich spread: Goes nicely with chicken, shrimp, tofu or egg salad.
- Salad dressing: Use the Thai Basil pesto to make a salad dressing for Asian inspired salads.
Expert Tips
- Separate the leaves from the stalks. Stems can be tough and fibrous. Use leaves only for the best texture.
- Keep an eye on the peanuts. They can go from nicely brown to burnt very quickly.
- Make a larger batch. The pesto will keep in the refrigerator for up to a week and can be frozen for up to 3 months. It's a great sauce to have on-hand for speedy lunches and dinners.
🙋 Recipe FAQs
When exposed to air, pesto's vibrant green colour can turn brown due to a chemical reaction called enzymatic browning. This occurs when enzymes in the basil leaves react with oxygen, causing the chlorophyll pigments to break down. Acidic ingredients, such as lemon juice or vinegar, can help slow down this process. Pouring a thin layer of olive oil onto the pesto also prevents it from browning.
Pesto can be stored in an airtight container in the refrigerator for up to a week and frozen for up to 3 months. In both cases, it's advisable to cover the surface with a thin layer of olive oil to prevent browning.
You can, but the pesto will lack the distinct aromatic anise flavour of Thai Basil pesto?
You can switch the nuts for sunflower or pumpkin seeds.
😋 More pesto and Thai Basil recipes
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📖 Recipe
Thai Basil Pesto
Equipment
- Chopping board
Ingredients
- 30 g (3 tbsp) peanuts + extra to serve (Note 1)
- 60 g (1 cup) Thai basil leaves (Note 2)
- 30 g (⅓ cup) finely grated Parmesan (Note 2)
- ¼ tsp garlic powder (optional) (Note 4)
- ¼ tsp salt
- 4 tsp lime juice (Note 5)
- 135 ml (9 tbsp) olive oil (Note 6)
Instructions
- Place a pan on medium to high heat and toast the peanuts. Remove them from the pan and set aside as soon as they turn brown.
- Blend the Thai basil leaves, Parmesan, garlic powder (if using), and lime juice using a food processor or hand blender.
- Slowly pour in the olive oil and continue to blend.
- Serve immediately with pasta, noodles, use as a sandwich spread or refrigerate or freeze to use later. (Note 7 & 8)
Notes
- Peanuts: Switch for pine nuts, cashews, walnuts, almonds or Pistachios.
- Thai basil leaves: You might be able to find them at your local store, otherwise an Asian grocery store will stock them. The Thai basil stalks can be tough and fibrous, so you'll need to separate them from the tender leaves.
- Parmesan: I recommend grating your own rather than using pre-shredded. You can use another hard cheese like Pecorino or Grana Padano or use nutritional yeast for a vegan alternative.
- Optional garlic powder: Adds a touch of umami flavour without the bitter taste of raw fresh garlic. You can use fresh garlic, but I recommend sautéing first to mellow the bitterness. Use one clove per quarter teaspoon.
- Lime juice: Substitute with lemon juice.
- Olive oil: The amount might seem like a lot, but it's needed to bring the pesto to the right consistency.
- Tips for serving with pasta: Reserve some pasta water to add to the pesto pasta to make it nice and juicy, and combine the pesto and pasta in a cool bowl or pan to preserve its vibrant flavour.
- Storage: Pesto can be stored in an airtight container in the refrigerator for up to a week and frozen for up to 3 months. In both cases, it's advisable to cover the surface with a thin layer of olive oil to prevent browning.
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