This amazing Thai basil pesto is seriously addictive! It is creamy, rich, and packed with flavours. A delicious condiment that is easy to make and ready in 5 minutes.
We love making our own condiments here, and some of our favorites include vegan Italian dressing and vegan tomato sauce!
Whether you are a fan of pesto or not, you have to give this Thai basil pesto a try! It is flavour-packed and incredibly versatile. Although pesto is commonly used as a pasta sauce or salad dressing, this recipe also works great as a dip for my vegan momos and fresh Thai rolls.
The best part about this recipe is that it is super easy to whip up! All you need is a food processer, a handful of ingredients, and 5 minutes.
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💚Why you will love this recipe
- Nutty, packed with flavours, and incredibly delicious
- Beginner-friendly and easy to make
- It can be customized to suit your taste preferences and dietary needs
- Store and freeze well, making it the perfect meal prep recipe to jazz up your meals!
🤔What is Thai basil pesto
The classic pesto recipe is typically made from sweet basil, garlic, pine nuts, and olive oil. However, in this Thai basil pesto recipe, we will use Thai basil, which has a distinct peppery, anise-like flavour.
To give it a unique, Southeast Asian taste, we will add ingredients such as peanuts and sesame oil. Optionally, you can add a generous pinch of chilli flakes to give this condiment some heat.
The flavour of this pesto can be described as savoury, tangy, and slightly sweet. It is highly versatile and can be used in many recipes, such as in pasta, as a spread for toast and sandwiches, or to top grilled meat or vegetables.
🌿Thai basil vs sweet basil
Thai basil and sweet basil are 2 different basil types with distinct characteristics and taste profile.
Appearance-wise, sweet basil has round and wide leaves, while Thai basil leaves are narrower and pointy with ragged edges. Additionally, while regular basil have green stems, Thai basil have a unique dark purple stem.
Regarding flavour, sweet basil is milder in taste, refreshing, and slightly sweet. On the other hand, Thai basil has a stronger taste and aroma with a pronounced peppery flavour that is sometimes compared to anise or liquorice.
🧄What you will need
📃Ingredients notes and substitutions
- Thai basil - They have dark purple stems and narrow, pointy leaves. You can find them in some grocery stores or your local Asian market.
- Peanuts - Feel free to substitute them with other roasted nuts like cashews or almonds. To make this recipe nut-free, use pumpkin or sunflower seeds instead.
- Lime juice - I am using Calamansi lime, but feel free to substitute with regular lime or lemon juice.
- Oil - Opt for a neutral-tasting oil, like canola, sunflower, or light olive oil.
🔪How to make
Add all ingredients except oil to a high-speed blender or food processor.
Pulse until ingredients are finely grounded.
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Gradually pour in olive oil while the blender is running. Continue to blend until a smooth paste forms.
Serve immediately, or transfer your Thai basil pesto to a sealed jar for storage.
✔Helpful tips
- Chunky vs smooth - It depends on your personal preference. Chunky pesto has more texture and crunch, but smooth pesto will have better flavours. If you prefer the chunky version, pulse the ingredients until they are finely chopped. For smooth pesto, blend the ingredients longer.
- Equipment used to blend pesto - If you prefer a smooth pesto (like me), ensure that your food processor is powerful enough. Or you can also use a high-speed blender like Nutribullet or Vitamix instead.
- Taste and adjust - Customize the recipe to your liking by modifying the ingredients. You can add more soy sauce for saltiness, increase lime juice for tanginess, or reduce garlic for a milder taste.
- Make it spice-free - Omit the chili flakes.
- Use roasted nuts - Roasted nuts are much more aromatic and flavorful, which will enhance the flavor if this Thai basil pesto.
✨Variations and add-ins
Peanuts - Can be substituted with other nuts like cashews and almonds. This recipe can also be made nut-free by using seeds like sunflower or pumpkin seeds instead.
Add another herb - A handful of fresh cilantro or parsley leaves will be a great addition to this pesto.
Switch up the seasonings - Make this recipe your own by switching up the seasonings added! Hoisin sauce, oyster sauce, and fish sauce are some condiments that will complement this recipe.
Dial up the heat - Try blending in some green chili or bird's eye chili. Or, you can add a generous drizzle of sriracha to your pesto.
Add cheese - Either regular or vegan parmesan is an excellent addition to this recipe.
🍝How to serve
As mentioned above, this Thai basil pesto is extremely versatile and can be used in various dishes. Here are some of my favorite ways to use it:
- As a sauce for salads, pasta, and pasta salads (like my protein pasta salad)
- To top Buddha bowls or other grain bowls
- Elevate your scrambled eggs or tofu scramble by topping it with this pesto
- Use it as a spread on toasts, sandwiches, wraps, or to fill crepes
- This Thai basil pesto is also great as a dipping sauce for breadsticks, veggies like cucumber or carrot, pita chips, or vegan rice paper rolls!
- Make some amazing pesto tofu that is great as a side dish or appetiser!
❄️Storing suggestions
Fridge - Pesto can last up to a week in the fridge. Store it in a sealed jar and cover it with a thin layer of oil to keep it from browning.
Freezer - I recommend portioning pesto using ice cube trays before storing. Once the pesto cubes are frozen solid, transfer them to a zip-top bag for easy storage. They can be frozen for 3 months. Allow frozen pesto to thaw overnight in the fridge before using.
❔Commonly asked questions
If your pesto turns brown, it's likely due to oxidation, which happens when it is exposed to air. Store the pesto in an airtight container or sealed jar to prevent this. You can also add a thin layer of oil over the surface of the pesto to help keep it fresh.
While browned and oxidized pesto may not look appetizing, it's usually safe to eat unless it has an off taste or smell.
Thai basil has a unique flavor profile with peppery and slightly spicy notes and undertones of licorice and anise. Compared to sweet basil, it has a stronger, more aromatic taste.
📖 Recipe
Thai Basil Pesto
Equipment
Ingredients
Instructions
- Place all ingredients (except olive oil) in a high-power food processor/ blender. Blend until the ingredients are finely grounded.
- While the food processor is running, gradually pour in olive oil. Let it blend until everything is well combined.
- Give it a taste, adjusting the seasonings if needed. Your Thai basil pesto is ready to be served!
Notes
- Chunky vs smooth - It depends on your personal preference. If you prefer the chunky version, pulse the ingredients until they are finely chopped. For smooth pesto, blend the ingredients longer.
- Equipment used to blend pesto - If you prefer a smooth pesto (like me), ensure that your food processor is powerful enough. Or you can also use a high-speed blender like Nutribullet or Vitamix instead.
- Taste and adjust - Customize the recipe by modifying the proportion of ingredients used. For example, add more soy sauce for saltiness, increase lime juice for tanginess, or reduce garlic for a milder taste.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
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.
Terri says
Amazing! Full of flavor and quick and easy. Thank you for such a versatile recipe for Thai Pesto!
KS says
This has come out so well! I did have to add some water while blending and some salt to taste. I plan to use it to make your pesto tofu!
Jim Mee Sha says
Really glad to hear that, and enjoy! 😊
Hannah says
Excellent!
Becky says
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 says
Super glad you like it!😊
Tahani S. says
Delicious; thanks for the recipe. Very slightly sweet and super zingy.
Meesha says
Glad to hear that! 😁
Lisa says
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 says
Glad to hear that!