Thai basil pesto is a fresh herb sauce made with Thai basil, garlic, pine nuts, olive oil, and Parmesan cheese. It’s a quick, no-cook recipe that comes together in minutes and works well for weeknight pasta, sandwiches, flatbreads, or as a pizza base. Using Thai basil instead of sweet basil shifts the flavor toward a mild spice and anise note, giving the pesto more character than the traditional version.
Want To Save This Recipe For Later?
Enter your email to have this recipe sent to your inbox.
We keep a jar of this in the refrigerator for easy lunches and quick dinners. Toss it with pasta, spread it on toasted bread, or spoon it over grilled chicken. We use it on everything from our chicken pesto flatbreads to our caprese pasta salad and caprese paninis.
What is Thai Basil
Thai basil is a key ingredient in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes. Its narrow, dark green leaves and purple stems are easy to spot. Unlike its Italian cousin, Thai basil packs a punch with its bold, spicy flavor and hints of licorice. You’ll often find it in curries, stir-fries, and soups, such as pho. Thai basil adds a unique, aromatic flavor twist to pesto, setting it apart from traditional recipes. If you can’t find Thai basil, sweet basil will work, but you’ll miss out on that distinctive flavor.
Key Ingredients and Substitutions
This Thai Basil Pesto recipe adds an Asian twist to a classic Italian sauce, utilizing just a handful of fresh ingredients.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Thai Basil Leaves: This aromatic herb is the star of our pesto, offering a unique flavor with hints of anise and spice. If you can’t find Thai basil, you can substitute it with regular sweet basil, although this will slightly alter the flavor profile.
- Pine Nuts: These add a rich, creamy texture to the pesto. If pine nuts are unavailable or not to your liking, you can substitute them with cashews or walnuts for a different nutty flavor.
- Garlic: Fresh garlic adds a sharp, aromatic punch to the sauce. Adjust the amount based on your preference for garlic intensity.
- Parmesan Cheese: This adds a savory, umami flavor and helps bind the pesto. You could substitute with Pecorino Romano or aged Asiago.
- Lime Juice: A splash of lime provides a bright, citrusy note that complements the Thai basil beautifully. Lemon juice can serve as a substitute in a pinch if you’re out of limes.
- Fish Sauce: Optional, but it adds depth and saltiness, enhancing the Thai flavors. If you’re not a fan of fish sauce, consider using soy sauce as an alternative or omit it altogether.
- Olive Oil: This forms the base of pesto, helping to blend all the ingredients into a smooth sauce. For a different flavor profile, you could experiment with a neutral oil, such as grapeseed.
How to Make Thai Basil Pesto
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: Lightly toast the pine nuts before blending to enhance their nutty flavor and add extra depth to the pesto.
1. Combine Ingredients: In your food processor, add the Thai basil leaves, raw pine nuts, garlic, parmesan cheese, lime juice, and fish sauce (if using).
2. Initial Blend: Pulse the mixture a few times until everything is coarsely chopped. This helps maintain some texture in your pesto.
3. Add Olive Oil: Slowly drizzle in the olive oil while the food processor runs. Continue blending until the pesto is smooth and well combined.
4. Season: Taste your pesto and add salt and pepper as needed. Remember to start with a small amount and adjust to your preference.
5. Serve: Thai basil pesto is great with pasta, as a pizza sauce, or as a spread for bruschetta.
Make-Ahead and Storage
Make-Ahead: You can prepare Thai Basil Pesto in advance and store it in an airtight container in the refrigerator for up to 5 days. To prevent discoloration, apply a thin layer of olive oil to the surface before sealing.
How to Store: For longer storage, freeze the pesto in ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or container so you can thaw only the amount you need for each use. Frozen pesto will keep its flavor for up to 3 months.
How to Use: Thaw frozen pesto in the refrigerator overnight or at room temperature for several hours. You can also add frozen pesto cubes directly to hot pasta or soups. Stir well to incorporate the pesto evenly.
Recipe Tips and Notes
- Use fresh Thai basil. For the most authentic and vibrant flavor, stick with fresh Thai basil leaves. If you can’t find them, sweet basil is a suitable alternative, but it will alter the flavor.
- Toast the pine nuts. Lightly toasting the pine nuts before blending adds a rich, nutty depth to your pesto. Just keep an eye on them. They can burn quickly.
- Drizzle in olive oil slowly. Gradually add the olive oil while blending to create a smooth, well-emulsified pesto.
- Experiment with different nuts. While pine nuts are traditional, cashews or walnuts can be used for a different flavor profile and texture.
Frequently Asked Questions
More Sauce Recipes to Try
Looking for more inspired sauce recipes? Try these other favorites:
- Tzatziki Sauce Made with Greek Yogurt – Made from Greek yogurt, it is perfect for veggies, pita chips, gyros, sandwiches, grilled proteins, and so much more.
- Hot Honey Sauce – A perfect balance of sweet honey with spicy heat. It’s perfect for wings, pizza, or drizzling over fried chicken for an irresistible flavor boost.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Thai Basil Pesto
Want To Save This Recipe For Later?
Enter your email to have this recipe sent to your inbox.
Equipment
- Food Processor
Ingredients
- 2 cups Thai basil leaves, fresh
- ½ cup pine nuts
- 3 cloves garlic
- ⅓ cup parmesan cheese, grated or shredded
- 1 teaspoon lime juice
- 1 teaspoon fish sauce, optional
- ⅓ cup olive oil
- kosher salt, to taste
- ground black pepper, to taste
Instructions
- In a food processor, combine the Thai basil leaves, raw pine nuts, garlic, parmesan cheese, lime juice, and fish sauce (if using).
- Pulse the mixture until coarsely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified.
- Season with salt and pepper to taste.
- Serve with your favorite pasta or as a sauce for pizza or bruschetta.
