Thai Basil Pesto is where Southeast Asian flavors meet Italian tradition, creating a vibrant sauce that’s as versatile as it is flavorful. The key ingredient, Thai basil, offers a unique taste that’s both spicy and sweet. Whether tossing it with pasta, using it as a spread for your favorite Italian sandwich, or as a sauce on your favorite pizza, this will be a new favorite. We love it as the base for our chicken pesto flatbreads.
What is Thai Basil
Thai basil is a key ingredient in Southeast Asian cooking, especially Thai and Vietnamese cuisines. 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 like pho. Thai basil brings a unique, aromatic flavor twist to pesto that sets 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 puts an Asian twist on a classic Italian sauce, using 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, though it will change the flavor profile slightly.
- Pine Nuts: These add a rich, creamy texture to the pesto. If pine nuts are unavailable or not to your liking, you can substitute 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 work in a pinch if you’re out of limes.
- Fish Sauce: This is optional but adds depth and saltiness to enhance the Thai flavors. If you’re not a fan of fish sauce, try soy sauce as an alternative, or omit it.
- 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 like grapeseed.
How to Make Thai Basil Pesto
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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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, cover the surface with a thin layer of olive oil 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 an option, but it will change 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
Thai basil has a more robust flavor compared to sweet Italian basil, with hints of anise and a slightly spicy kick. While both are aromatic, Thai basil’s stronger, more distinctive taste makes it a popular choice in Southeast Asian cooking and adds a unique flavor profile to this pesto recipe.
Yes, you can make Thai Basil Pesto in a blender if you don’t have a food processor. For best results, use a high-powered blender and work in small batches, stopping frequently to scrape down the sides and ensure all ingredients are evenly incorporated.
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.
- Mom’s Italian Gravy – A rich, hearty tomato sauce that cooks all day and fills the house with savory aromas. This meat-based sauce is perfect on top of noodles or as a sauce for your favorite Italian meatball sandwich.
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Thai Basil Pesto
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
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Equipment
Ingredients
- 2 cups Thai basil leaves, fresh
- ½ cup pine nuts
- 3 cloves garlic
- â…“ cup parmesan cheese, grated or shredded
- 1 teaspoon lime juice
- 1 teaspoon fish sauce, optional
- â…“ 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.