This Thai basil pesto is flavorful, nutty, and incredibly rich in flavor! A great condiment to have on hand to spice up your meals. Easy to make and is ready in 10 minutes.
Whether you are a fan of pesto or not, you have to give this Thai basil pesto a try! It is packed full of Asian flavors and is a super versatile condiment to have on hand. You can use it as a pasta sauce, salad dressing, or even in sandwiches and wraps.
The best part is it is super simple to whip up and is ready in minutes! I love making a batch of it during the weekends to be enjoyed throughout the week.
🤔What is Thai basil
Originated from Southeast Asia, Thai basil is a close relative to the classic sweet basil but has a bolder flavor. Its taste can be described as pungent, spicy, and licorice-like. Unlike sweet basil, they have thin, pointed leaves and a dark purple stem.
Thai basil is commonly used in Asian cuisines and can be added to anything from curries and stews to stir-fries.
🥜What you will need
📃Ingredients notes and substitutions
- Peanuts - Can be substituted with almonds or pine nuts.
- Thai basil - You can find them in some groceries or your local Asian market. Substitute it with regular sweet basil if you can’t find any!
- Lime - Although I am using Calamansi lime here, you can substitute it with the juice of regular limes.
- Maple syrup - Other liquid sweeteners like agave syrup or coconut nectar work well. Honey will work too if you are not vegan.
- Soy sauce - Can be substituted with tamari or shoyu. Use gluten-free ones if needed.
🔪How to make
All you have to do is combine everything into a food processor or blender and blend until desired consistency is achieved. Feel free to add some water if you like it to be thinner.
✔Helpful tips
- While blending your pesto, gradually add in water, about ½ tablespoon at a time to thin it out. Also, do scrape down the sides to ensure even blending.
- Make this recipe nut-free by using sunflower seeds in place of peanuts.
- I recommend adding a generous pinch of chili flakes to your Thai basil pesto if you love spice.
❄Storing suggestions
Fridge - Transfer pesto into a sealed glass jar or container. Optionally, top it with a thin layer of oil to prevent browning. It can be stored in the fridge for 5 days.
Freezer - Freeze it in an ice cube tray, then transfer frozen pesto cubes into a freezer bag before storing. It can be frozen for 3-6 months. When ready to enjoy, let frozen pesto cubes thaw completely and give it a quick stir before using.
🍝How to serve
- Pasta/noodles - Use it to top cooked pasta of choice. I also love using it as a sauce for Asian noodles like soba, rice noodles, or wheat noodles.
- Dressing for salads - Thin Thai basil pesto with more lime juice, soy sauce, and water before drizzling on chopped salad greens of choice. You could also use it to dress up this high-protein pasta salad.
- As a spread - This condiment works well as a spread for sandwiches, toasts, and wraps. It also works great as a healthier pizza topping.
- Dip - I love using it as a dip for raw veggies, crackers, or even this air-fryer potato slices. Optionally, you could combine Thai basil pesto with some vegan mayo or yogurt to make a creamier dip.
- Use it as a condiment - Level up your dishes by stirring in a generous dollop of it into curry tofu scramble, mashed potatoes, or on top of roasted vegetables.
❔Commonly asked questions
The easiest method is to top your pesto with a thin layer of oil before refrigerating. Or, you could blanch your basil leaves before using them.
Thai basil has a sweeter undertone and has a flavor that can be described as a combination of licorice and anise. On the other hand, holy basil is much more spicy and peppery in taste.
As for their appearance, Thai basil has dark purple stems with narrower leaves, while the branches of holy basil are usually green, and their leaves or generally broader.
🍽More vegan condiments and dressings
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📖 Recipe
Quick and Easy Thai Basil Pesto
Equipment
Ingredients
- 2 cups Thai basil *
- ¼ cup roasted peanuts unsalted**
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce or tamari/shoyu (use gluten-free ones if needed)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon maple syrup ( or other liquid sweetener of choice )
Instructions
- Simply place all ingredients into a food processor and pulse until smooth, or until desired texture is achieved. You might need to stop the food processor and scrap down the sides halfway through, adding water to thin, if needed.
- Give it a taste, adding salt to season, if needed. Serve immedietely, or store it in a glass jar for later use.
Notes
- Make this recipe nut-free by using sunflower seeds in place of peanuts.
- I recommend adding a generous pinch of chili flakes to your Thai basil pesto if you love spice.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Becky
Wow! Loved this. Used a fresh hot pepper instead of dried. Used fish sauce instead of soy. Loved the balanced amount of ingredients in the recipe. Outstanding on ramen noodles!
Meesha
Super glad you like it!😊
Tahani S.
Delicious; thanks for the recipe. Very slightly sweet and super zingy.
Meesha
Glad to hear that! 😁
Lisa
Substituted cashews because that was what I had on-hand, and added a little kick from an Asian chili sauce. This stuff is amazing on a variety of Asian noodles.
Meesha
Glad to hear that!