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    You Are Here: Home → Sauces

    Thai Basil Pesto

    August 16, 2022 | Updated August 8, 2023 by Ryan Leave a Comment

    18 shares
    Jump to Recipe Print Recipe
    close-up of Thai basil pesto in glass bowl
    Thai basil pesto in glass bowl

    This post may contain affiliate links. Please read my disclosure.

    This Thai basil pesto gets an Asian kick works great for any protein, pasta, salad or sandwich of your choice.

    close-up of Thai basil pesto in glass bowl

    When it comes to sauces, pesto is the first thing that comes to mind - from kale pistachio pesto to sun-dried tomato pesto to roasted red pepper pesto to cashew pesto.

    However all of these are Italian based. I mean pesto was invented in Italy, so it shouldn't come as a surprise. But the great thing about pesto is you can customize it to your liking.

    So instead of using sweet basil, this recipe uses Thai basil and other Asian ingredients like sesame oil and soy sauce, giving it a sweet/spicy flavor that's unlike anything you've had.

    Why This Recipe Works

    • Quick to prepare - just throw all of the ingredients in a food processor or blender and let it do its work.
    • Flavorful - you get a slightly spicy flavor from the basil, nutty flavor from the peanuts and sesame oil and saltiness from the soy sauce.
    • Versatile - this Thai basil pesto can be used for any recipe from sandwiches to salads to topping proteins like chicken or fish.
    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • How to Serve
    • Pro Tips/Recipe Notes
    • Other Sauce Recipes
    • Thai Basil Pesto
    ingredients for Thai basil pesto

    Ingredient Notes

    • Thai basil - has a slightly spicy/licorice like flavor.
    • Peanuts - you can't have pesto without some nuts and peanuts complement the basil well.
    • Sesame oil - adds a nuttiness to pesto.
    • Honey - gives the Thai pesto some slight sweetness.
    • Lime juice - adds some acidic/tart flavor.
    • Soy sauce - where some of the saltiness/umami flavor comes from.

    Ingredient Swaps

    Like any recipe, you can mix up some of the ingredients with this Thai basil pesto. Some variations include:

    • While I like the flavor of the peanuts, you can use sesame seeds as well.
    • Rice wine vinegar is my-go to for the acid you need in this sauce, but apple cider or white vinegar can be used.
    • I like to use honey for added sweetness, but maple syrup can be used as a substitute.
    • Lime juice is used for some tartness, but you can also use lemon juice.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of making pesto with Thai basil in food processor

    Add all of the ingredients to blender or food processor and blend until combined.

    FAQs

    What is the Difference Between Thai Basil and Sweet Basil?

    The first is the look where Thai basil has purple stems and sweet basil has green stems.

    As far as flavor, Thai basil leaves have a distinctive flavor of spice and licorice where sweet basil has more peppery and sweet notes.

    What if I Can't Find Thai Basil?

    Thai basil can be difficult to find depending on where you live. While many grocery stores carry it, most Asian specialty stores will definitely have it.

    If you can't find it, just use sweet basil with a few fresh mint sprigs.

    How Long Will Pesto Last?

    If stored in an air-tight container in the fridge, it will last a week. You can also place in the freezer for up to 3 months.

    How to Serve

    • Protein - you can top it on cooked chicken, steak or fish.
    • Pasta - this Thai pesto works great with Asian noodles like rice or soba noodles.
    • Dip - while not necessarily traditional, it can be used as a dip for veggies and crackers.
    • Sandwiches - it works great as a condiment for sandwiches/wraps. Try it on this chicken pesto panini.
    • Salad dressing - you can thin the pesto with some more water and add to a salad of your choice. I like to use it with this veggie bowl.

    Pro Tips/Recipe Notes

    • Toast the peanuts which adds a rich, roasted flavor to the pesto.
    • If you want a thinner pesto, add 1 tablespoon of water at a time.
    • Increase the crushed red pepper flakes by ¼ teaspoon if you like more heat.
    • If you don't want your pesto to turn brown, pour a small layer of olive oil over top and store in an airtight container in the fridge for one week. You can also freeze for up to 3 months.
    Thai basil pesto in glass bowl

    Other Sauce Recipes

    • spoon dipped in glass bowl of avocado pesto
      Avocado Pesto
    • almond basil pesto in glass jar
      Almond Basil Pesto
    • sage pesto in glass bowl
      Sage Pesto
    • cilantro and garlic sauce in mason jar with spoon in front
      Cilantro Garlic Sauce

    If you’ve tried this Thai basil pesto or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    close-up of Thai basil pesto in glass bowl
    Print Recipe
    5 from 2 votes

    Thai Basil Pesto

    This Thai basil pesto gets an Asian kick works great for any protein, pasta, salad or sandwich of your choice.
    Prep Time5 minutes mins
    Total Time5 minutes mins
    Course: Sauce
    Cuisine: Thai
    Servings: 6
    Calories: 98kcal
    Author: Ryan Beck

    Ingredients

    • 2 cups Thai basil (2 oz or 56 grams)
    • ¼ cup roasted peanuts
    • 2 garlic cloves
    • 2 tablespoon sesame oil
    • 2 tablespoon rice wine vinegar
    • 1 tablespoon honey
    • 1 tablespoon lime juice
    • 1 teaspoon soy sauce
    • ¼ teaspoon crushed red pepper flakes

    Instructions

    • Add all of the ingredients to blender or food processor and blend until thoroughly combined. Salt to taste.
    • Add to airtight container and store in fridge.

    Notes

    • Toast the peanuts which adds a rich, roasted flavor to the pesto.
    • If you want a thinner pesto, add 1 tablespoon of water at a time.
    • Increase the crushed red pepper flakes by ¼ teaspoon if you like more heat.
    • If you don't want your pesto to turn brown, pour a small layer of olive oil over top and store in an airtight container in the fridge for one week. You can also freeze for up to 3 months.

    Nutrition

    Serving: 1g | Calories: 98kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 102mg | Potassium: 34mg | Fiber: 1g | Sugar: 4g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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