This quick and easy Thai basil pesto is made with fresh Thai basil leaves and all your favorite Thai seasonings. Peanuts, soy sauce, rice vinegar, honey, and lime come together for a sweet and spicy, tangy twist on classic basil pesto.
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Is your garden blooming with Thai Basil?
This Thai basil pesto recipe is the main reason I grow this delightful herb in my garden!
Thai basil leaves are peppery and spicy and the perfect base for a classic pesto sauce with a Thai twist.
I love this easy pesto sauce on noodles and veggies but it is also great on chicken and fish! If you love Thai flavors and seasonings, this Thai pesto is a must-try!
Looking for more variations on pesto? Try this almond pesto, cashew pesto, and this nut-free pesto. If you love Thai flavors, then check out this Thai Inspired Salad, I'm certain you will love it too!
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Ingredients
True Thai food fans likely have all the ingredients needed already! To make this Thai basil recipe, you need:
- Thai Basil: Use fresh and support local farmers if possible.
- Garlic Cloves: Fresh, peeled garlic cloves are best.
- Dry-Roasted Peanuts: Dry-roasted gives the best flavor and adds a smoky, rich flavor to the background of the sauce.
- Sesame and Olive Oil: I like to use half sesame oil and half olive oil for this recipe.
- Rice Vinegar: Cuts through the intensity of the sesame oil.
- Crushed Red Pepper Flakes: Adds a smoky, spicy finish to the flavor.
- Honey: The perfect way to balance out the spice.
- Soy Sauce: For umami and a bit of salty seasoning.
- Lime: Adds a bit of zesty freshness
See the recipe card further down the page for the full list and exact quantities.
Substitutions
I have tested this recipe several times and the above combination and quantities are perfect! However, if you need to make a substitution, the following replacements will work just fine.
- Thai Basil: Thai basil is the best for a truly unique flavor, but in a pinch, you can use regular basil.
- Garlic: You can also use jarred garlic in place of fresh.
- Dry Roasted Peanuts: If you are peanut-free, you can use whatever nut you prefer or skip the nuts altogether. If you eliminate all the nuts, you will want to use about half of the recommended oil.
- Sesame Oil: You can use any oil you prefer instead of sesame but sesame oil does have a particular flavor that other oils don't.
- Rice Vinegar: Apple cider vinegar may be used instead of rice vinegar.
- Honey: Agave may be used in place of honey
- Soy Sauce: Coconut aminos can be used in place of soy sauce especially if you want a gluten-free version.
- Lime: If you don't have fresh lime juice, bottled lime juice may be used.
Equipment
To make this recipe, you will either need:
TOP TIP: Whichever appliance you use, make sure you have the option to pulse and grind. This will help prevent over-processing and give you more control in terms of the texture.
How to Make Thai Basil Pesto
Once you have all of your ingredients and equipment ready, it's time to make pesto with Thai basil!
Start by measuring out your ingredients. It's important to measure the Thai basil packed.
This means, press down a bit as you are measuring. This will ensure that the Thai basil leaves are the prominent flavor in the recipe.
Place all the ingredients in the bottom of your food processor or blender.
There is no need to chop the garlic or basil, the processor or blender will do that for you!
Once everything is in the appliance, put the lid on and use the pulse setting to begin making the pesto.
If using a food processor, alternate between the pulse and grind options until the desired texture is reached.
TOP TIP: You may add more olive oil or more Thai basil to adjust the texture to your liking. When making this as a dressing for salad or veggies, I like to thin mine out a bit. When using it to top chicken or fish, I make it thicker. Using olive oil and Thai basil to adjust the texture is very fool-proof. Just add a little bit at a time and it will turn out perfect!
Once the Thai pesto has reached ideal consistency, remove it from the food processor and serve.
How to Use Thai Basil Pesto
Now that you have some amazing pesto with fresh Thai basil, it's time to decide how to serve it!
- Pasta: This sauce is excellent over any kind of pasta, but especially Thai-style noodles. You can use it in this basil pesto pasta recipe for a change of flavors.
- Chicken: I love serving this as a sauce over grilled chicken breasts or as a way to change the flavors in this pesto chicken salad.
- Fish: Tastes excellent when served over grilled salmon or tilapia.
- Veggies: I love using this on steamed or roasted veggies. It's also quite tasty as a Thai basil pesto stir fry with your favorite protein and veggies.
- Dip: Use as a dip for veggies, bread, or crackers.
Variations
- Spicy: Add extra red pepper flakes or a pinch of cayenne for an extra spicy kick.
- Peanut-free: If you're wondering how to replace peanuts in Thai basil pesto, swap out with a one-quarter cup of pine nuts, or whatever nut you prefer
- Nut-free: This recipe also works without peanuts, although if making it without nuts you will want to reduce the amount of oil by almost half.
If you want to make a classic nut-free pesto, you can make our Fresh Coast Eats nut-free pesto using Thai Basil instead.
Storage
This recipe is best enjoyed fresh however, leftovers will last in the fridge for up to three days. Make sure you store it in an air-tight container in the fridge. Like other pestos, the color may darken especially the top where the air touches it but the Thai pesto is still OK to eat.
You can also freeze this recipe! At the end of the gardening season, I like to make a double batch of this recipe and freeze it in ice cube trays.
Once the pesto is frozen, pop the cubes out and store them in a freezer bag or an air-tight container.
When you are in the mood for some fresh Thai pesto, simply remove a cube, thaw it, and serve!
Expert Tips and FAQS
- Authentic flavor: If you want the best flavor, prepare the recipe as written using the ingredients in the recipe.
- Don't overprocess or blend. For the best texture alternate between the blend/process and grind settings.
- Adjust the texture: Make it just the way you like it by adding more olive oil to thin it out or more Thai basil for a thicker version.
- Pack the leaves. When measuring out the basil leaves you want to pack them into the cup to ensure you use enough basil for the correct flavor.
Yes, you can make this in a food processor or a blender.
Add a bit more olive oil or lime juice to thin the pesto out.
Add extra Thai basil or peanuts to thicken the pesto.
Yes! Thai Basil has a more spicy, peppery finish and slight anise or licorice-like aroma and flavor. But you can use it in place of regular basil for many recipes.
Make this! I love to make a big batch of this pesto at the end of the gardening season. Use the storage suggestions above so you can have that fresh Thai pesto flavor all year long.
Yes! I love this recipe because it uses other Thai seasonings for a strong Thai flavor, but you can use Thai Basil in a traditional pesto recipe as well.
More Pesto Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Thai Basil Pesto
Equipment
- Food Processor or Blender
Ingredients
- 3 cups fresh Thai basil leaves
- 3 cloves fresh garlic cloves
- ¼ cup dry roasted peanuts
- 3 tablespoons oil I like to use half sesame and half olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon soy sauce
- ¼ teaspoon crushed red pepper flakes
Instructions
- Combine all ingredients into a food processor.
- Pulse until desired texture is reached.
- Serve.
Notes
- Authentic flavor: If you want the best flavor, prepare the recipe as written using the ingredients in the recipe.
- Don't overprocess or blend. For the best texture alternate between the blend/process and grind settings.
- Adjust the texture: Make it just the way you like it by adding more olive oil to thin it out or more Thai basil for a thicker version.
- Pack the leaves. When measuring out the basil leaves you want to pack them into the cup to ensure you use enough basil for the correct flavor.
Linda McLester says
The Best!! The flavors compliment each other well. Tastes great w/Shrimp and Udon noodles too....My favorite and only go to recipe!! Delicious!💖💖💖
Karen says
So glad you loved it! Yes, I agree it was excellent with shrimp!
Rita says
Delicious! My herb garden did so well this year and I had a TON of Thai Basil. This was the perfect way to use it. Had it on penne with chicken. YUM!
Alexandra says
Yum! This is my second time making this Thai Basil Pesto and it has quickly become a family favourite. Fresh, vibrant and full of delicious flavours. We love to serve it alongside grilled fish, but it’s delicious with some carrot and celery sticks also!
Nicole says
I had a ton of basil left over and this recipe came at the perfect time. Astounding flavors!
Andrea says
this pesto is absolutely delicious! so perfect with my favorite pasta!
Melinda says
Great pesto recipe! The Thai basil and the red pepper flakes add a touch of spicyness which is very welcome in my family. I added extra olive oil to make it a little thinner and tossed it with cooked bowtie pasta and veggies - everyone loved it. I'm going to spread it on warm slices of sourdough next time. This recipe is a keeper!
Karen says
Thanks Melinda! So glad to hear you loved it.
Karen says
Yes! This is the perfect basil recipe to make when you've got extra basil on hand. So glad you enjoyed it.
Fishlish says
Wondering what you think about putting the purple thai basil flowers into it - is the flavor better without them?
Also wondering if you tried putting fish sauce in it?
Karen says
Yes! You can toss the purple basil leaves right in. They taste just like the leaves, only milder. I have also pulled them off and used them as a garnish, afterwards. So pretty! I have not tried adding fish sauce to it, but if you are a fan of it, I am sure you could! Enjoy!