Thai Basil Pesto Recipe

Thai Basil Pesto Recipe

Looking to elevate your pasta night with a flavorful twist? This Thai Basil Pesto recipe offers a unique spin on the traditional Italian favorite. Bursting with the bold, peppery flavor of Thai basil, this vibrant green sauce is perfect for adding an exotic flair to everyday meals.

Thai Basil Pesto Recipe
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Thai Basil Pesto Recipe

Recipe by Chef Sadat KhizarCourse: Sauce / CondimentCuisine: Thai-Italian FusionDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking timeminutes
Calories

180

kcal

Ingredients

  • 2 cups fresh Thai basil leaves (packed)

  • 1/2 cup roasted peanuts (or cashews for a creamier texture)

  • 2–3 cloves garlic

  • 1 small Thai chili

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup olive oil (or neutral oil like grapeseed)

  • 1 tablespoon lime juice

  • 1 teaspoon fish sauce

  • Salt to taste

Directions

  • Rinse the Thai basil leaves and pat them dry. Peel the garlic and, remove the stem from the Thai chili.
  • In a food processor or blender, combine Thai basil, peanuts, garlic, Thai chili, and Parmesan cheese. Pulse until the mixture is coarsely chopped.
  • With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Scrape down the sides as needed.
  • Add lime juice, fish sauce, and a pinch of salt. Blend again until well combined. Taste and adjust seasoning as needed.
  • Use immediately as a sauce for noodles, pasta, grilled meats, or veggies. Or transfer to a jar, top with a little oil, and refrigerate for up to a week.

Recipe Video

Serving Suggestions

  • Pasta Dishes: Toss it with spaghetti, rice noodles, or soba for a quick, aromatic meal.
  • Grilled Proteins: Spoon it over grilled chicken, shrimp, or tofu to add fresh, herby notes.
  • Sandwiches & Wraps: Use as a spread for a Thai-style banh mi or veggie wrap.
  • Dipping Sauce: Serve with spring rolls, dumplings, or roasted vegetables for a zesty dip.

Storage & Savings Tips

  • Refrigeration: Store in an airtight container in the fridge for up to 5 days. To maintain vibrant color, press a piece of plastic wrap directly onto the surface.
  • Freezing: Freeze in ice cube trays for portion-sized servings that last up to 3 months.
  • Budget Tip: Substitute peanuts for pine nuts and vegetable oil for olive oil to keep it cost-friendly without compromising flavor.

FAQs

Q: Can I use regular basil instead of Thai basil?
A: Yes, but the flavor will be milder and less spicy. For a closer match, add a pinch of anise or fennel seed.

Q: Is Thai basil pesto spicy?
A: Thai basil has a natural peppery taste, but the pesto isn’t typically hot unless you add chili. Feel free to toss in red pepper flakes or Thai chilis if you like heat.

Q: What nuts work best in this recipe?
A: Peanuts are traditional and budget-friendly, but cashews or almonds also work well. Avoid walnuts, as their bitterness can overpower the basil.

Q: Is this recipe vegan?
A: Yes! This version is completely plant-based and dairy-free. If you’re not vegan, feel free to add grated Parmesan or fish sauce for added umami.

Chef Sadat Khizar
A Karachi-born culinary artist, Chef Sadat blends Pakistani spices with French finesse. Known for bold flavors and heartfelt cooking, he turns every dish into a story. A chef, mentor, and spice magician.
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