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Thai Basil Pesto in a glass jar with a spoon on a newspaper themed background with a scattering of peanuts in the foreground and a squeezed lime behind the jar.
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5 from 1 vote

Thai Basil Pesto

Tantalize your taste buds with homemade Thai Basil Pesto that you can whip up in 10 minutes using only 5 ingredients.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Italian, Thai
Diet: Vegetarian
Servings: 4
Calories: 317kcal
Author: Helen

Equipment

Ingredients

  • 30 g peanuts + extra to serve (Note 1)
  • 60 g Thai basil leaves (Note 2)
  • 30 g finely grated Parmesan (Note 2)
  • ¼ tsp garlic powder (optional) (Note 4)
  • ¼ tsp salt
  • 4 tsp lime juice (Note 5)
  • 135 ml olive oil (Note 6)
US Customary - Metric

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

  1. Peanuts: Switch for pine nuts, cashews, walnuts, almonds or Pistachios.
  2. 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.
  3. 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.
  4. 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. 
  5. Lime juice: Substitute with lemon juice.
  6. Olive oil: The amount might seem like a lot, but it's needed to bring the pesto to the right consistency.
  7. 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. 
  8. 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.
 
 

Nutrition

Serving: 1g | Calories: 317kcal | Carbohydrates: 2g | Protein: 5g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 5mg | Sodium: 123mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg