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This Thai basil pesto gets an Asian kick works great for any protein, pasta, salad or sandwich of your choice.
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.
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.
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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.
Add all of the ingredients to blender or food processor and blend until combined.
FAQs
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.
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.
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.
Other Sauce Recipes
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.
Thai Basil Pesto
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.
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