A delicious Thai Basil Pesto that will add a burst of flavour to so many dishes. It is easy to make and a great way to use fresh Thai basil leaves when they are in season. This recipe uses no cheese or dairy so is also suitable for vegans.
This is a very simple process with all the ingredients simply added to a food processor and blended. You will have this pesto made in no time! It can be stored in the fridge for up to a week in a tightly sealed container or jar, or it can be frozen for up to 4 months. If you are lucky enough to grow Thai Basil in your garden, this is a great way to use it when it is in abundance.
What is the difference between Thai Basil and Basil?
Thai Basil leaves are more narrow and have an almost serrated edge to them. They also have purple stems and the leaves themselves are sturdier than normal basil. The Italian sweet basil has more rounded leaves and both the stem and leaves are more delicate.
As far as taste goes, Thai Basil has a sweet, anise or liquorice taste and is slightly spicy. Italian basil has a sweet fresh flavour with notes of black pepper and mint flavours.
While Italian basil can be used in this recipe, I find Thai basil is far more impactful for this authentic Asian variation.
Why I love this pesto:
Pesto is a condiment that will add instant flavour to whatever dish you add it to and it can be used in a range of hot or cold dishes.
It is very easy and quick to make with all the ingredients added to a food processor and blended. The pesto can also be pounded in a mortar and pestle if you prefer to do it in the traditional way.
Ingredients to make this recipe:
- Thai Basil leaves – fresh picked leaves are used. If you don’t quite have enough leaves, you can top up with some Italian basil leaves.
- Nuts – roasted and unsalted. I use both cashew nuts and peanuts for this recipe. I like the creaminess of cashews and the flavour of the peanuts, however you can use just one of these nuts if you prefer.
- Garlic – fresh, crushed garlic.
- Chilli flakes – the recipe states 1/2 teaspoon for a mild flavour, or add 3/4 teaspoon or more for a spicier pesto.
- Olive Oil – I use a mild flavoured olive oil but feel free to use any other mild flavoured oils like canola or grapeseed. You can also use sesame oil.
- Sea Salt – you can substitute with soya sauce or tamari sauce instead.
- Rice Wine Vinegar
- Sugar – I use caster sugar
- Lime juice – just a squeeze to add some freshness and acidity.
Step by step Instructions:
- Wash and dry the leaves well. Pick the leaves from the stem for this recipe.
- Place the leaves into the bowl of a mini food processor.
- Add all the other ingredients to the bowl and blitz to form a paste. I like a chunky paste but if you prefer a smoother paste then blitz for longer.
- Scrape down the sides a few times while you are blending so everything is incorporated.
- Taste for seasoning and add more lime juice if you prefer. Spoon the pesto into a jar or container.
- Drizzle over some oil to cover the top of the pesto. This helps to retain the colour of the pesto and prevents the top from browning. Seal the jar or container tightly. Refrigerate for up to a week or freeze for up to 4 months.
Serving Suggestions:
- Serve on toast with avocado and tomato. Also delicious with an egg on top.
- Add a dollop to your bowl of pumpkin, carrot or sweet potato soup.
- Add to stir fries, noodles, pasta or rice dishes.
- Serve as a condiment alongside steak, chicken or fish.
- Great on crackers, crostini or bruschetta too.
Other recipes for you to try:
Check out my Basil Pesto here which uses Italian Sweet Basil.
Equipment
- mini food processor
Ingredients
- 2 c thai basil leaves, packed washed and dried
- 2 tbsp cashew nuts roasted and unsalted
- 2 tbsp peanuts roasted and unsalted
- 2 garlic cloves crushed
- 1/2 tsp chilli flakes
- 60 ml olive oil or sesame oil
- 1/2 tsp sea salt or 1 tsp soya sauce or tamari
- 1 tsp rice wine vinegar
- 1 tsp caster sugar
- lime juice from 1/2 lime, to taste
Instructions
- Place the Thai basil leaves into the bowl of a mini food processor followed by all the other ingredients.
- Blend until the mixture forms a pesto like consistency. Scrape down the sides halfway through blending so everything is combined. Taste for seasoning and acidity – add more lime juice if required.
- You can blend to a chunky consistency or longer for a smoother pesto.
- Place into a jar or container and drizzle over extra olive oil so that it covers the pesto and forms a thin layer on top. This prevents air getting in and helps stop your pesto from browning. Seal and store for up to a week in the fridge or freeze in a sealed container for up to 4 months.Makes approximately 1 cup.
Notes
Ingredients to make this recipe:
- Thai Basil leaves – fresh picked leaves are used. If you don’t quite have enough leaves, you can top up with some Italian basil leaves.
- Nuts – roasted and unsalted. I use both cashew nuts and peanuts for this recipe. I like the creaminess of cashews and the flavour of the peanuts, however you can use just one of these nuts if you prefer.
- Garlic – fresh, crushed garlic.
- Chilli flakes – the recipe states 1/2 teaspoon for a mild flavour, or add 3/4 teaspoon or more for a spicier pesto.
- Olive Oil – I use a mild flavoured olive oil but feel free to use any other mild flavoured oils like canola or grapeseed. You can also use sesame oil.
- Sea Salt – you can substitute with soya sauce or tamari sauce instead.
- Rice Wine Vinegar
- Sugar – I use caster sugar
- Lime juice – just a squeeze to add some freshness and acidity.
Serving Suggestions:
- Serve on toast with avocado and tomato. Also delicious with an egg on top.
- Add a dollop to your bowl of pumpkin, carrot or sweet potato soup.
- Add to stir fries, noodles, pasta or rice dishes.
- Serve as a condiment alongside steak, chicken or fish.
- Great on crackers too.
No Comments