Thai Basil Pesto

A bowl of pesto with a spoon, basil leaves, and chili flakes in the background.

5 from 8 votes

This Thai basil pesto will have you hooked! It is nutty, creamy, and bold in flavor. You only need a handful of ingredients and 5 minutes to make this amazing recipe!

Prep Time5

Cook Time5

Total Time10

Course: Condiment

Cuisine: Thai

Servings: 2 tablespoon servings

Calories: 55kcal

Author: Meesha

Equipment

food processor

Ingredients

2 cups Thai basil *
⅓ cup roasted peanuts unsalted**
3 cloves garlic whole
2 inch ginger piece peeled
2 tablespoons lime juice
1 tablespoon soy sauce or tamari/shoyu
1 tablespoon sesame oil
1 tablespoon sugar
½ teaspoon red pepper flakes
¼ cup olive oil

US Customary - Metric

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

*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!

**Peanuts - Can be substituted with roasted almonds, cashews, or walnuts. Use sunflower seeds or pumpkin seeds to keep this recipe nut-free.

Helpful tips

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.

Storing - Thai basil 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.

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.

Nutrition