This easy Thai basil pesto with pine nuts recipe puts an Asian twist to a classic Italian pesto! This marrying of two cuisines in one dish makes a versatile recipe that is fragrant and delicious! It’s easy and ready in less than 15 minutes!
Use your freshly made Thai basil pesto with this Thai basil pesto pasta with Asian-flavored shrimp, Trofie al Pesto recipe and creamy pesto pasta with seared scallops.
This Thai basil pesto recipe came about one day when I told my husband I was craving pasta. I don’t eat pasta often, but when I do, I have to make sure there’s some Thai twist added to it somehow.
My family loves pesto sauce, and this Thai basil pesto is my favorite sauce to use with pasta.
I know pesto is not a Thai dish, but I love developing recipes using different ingredients and infusing Thai flavors where I can. Plus, this is a great way to make regular pesto into a tasty sauce, especially if you have a lot of Thai basil.
Jump to:
Ingredients for Thai Basil Pesto Recipe
Check the recipe card at the bottom for exact measurements for making Thai basil pesto.
- Thai basil. The main ingredient. Use fresh Thai basil leaves.
- Garlic. Fresh garlic and Thai basil make the perfect pair in this recipe.
- Coconut oil. Use coconut oil with or without fragrance.
- Pine nuts. Adds the creamiest, nutty flavor that sends this pesto recipe to a whole new level of tasty! For substitutes, use macadamia or cashew nuts.
- Shredded parmesan cheese. Adds an extra layer of creaminess.
- Spinach. Baby spinach is used for this recipe. Regular spinach is fine, too.
- Salt. Himalayan or kosher salt is excellent. Do your best to use high-quality salt.
- Fresh lime juice. Adds a taste of tanginess that makes the recipe pop.
Optional ingredients to add or substitute
- Red pepper flakes. Add just a little hot pepper for more of an Asian spin to the Thai pesto.
- Ground white pepper. Ground white pepper has a distinctive taste, a great way to add more Asian flavors to the pesto sauce. Black peppers are fine as a substitute.
- Olive oil or sesame oil. Using these oils will change the flavors of the pesto slightly. Olive oil will give it more Italian flavor. Sesame oil will have an Asian flair to your pesto sauce.
A Note About Thai Basil
Thai basil plants are grown and used extensively in many Asian dishes in Southeast Asia. Thai basil has a lightly sweet flavor with a tinge of peppery taste. The leaves are large, dark green in color with dark purple stems.
You can always identify Thai basil from regular basil by its purple stems. Read more about the different types of Thai herbs here.
How to Make Thai Basil Pesto
Step 1. Add all the ingredients to a food processor.
Step 2. Blitz until smooth, creamy paste forms. Stop once or twice to use a spatula to stir in pieces from the side of the food processor.
Step 3. Remove and use right away or store in an airtight container. It will last in the fridge for up to 7 days and in the freezer for up to 3 months. That's it! So easy!
Helpful Kitchen Notes And Expert Tips
- Use all the tender top parts of your Thai basil. Some of the young flower buds have excellent flavors and fragrances. Pinch off the soft tips, which will blend into the food processor.
- Sweet Italian basil can be used as a substitute, but it won't have a pop of Thai basil. If you have holy basil or cinnamon basil, use these in addition to the regular sweet basil.
- For extra flavor and fragrance, toast the pinenuts in a skillet on medium heat until lightly golden brown.
- Use high-quality oil if coconut oil is not available.
- The coconut will lightly harden like butter. Olive oil or sesame oil will work if you want a more soft sauce texture, but the flavors will be slightly different.
- Freeze the pesto sauce in small glass jars or freezer-safe containers for easy use and thaw.
Frequently Asked Questions
Absolutely! Thai basil has a strong aroma and tastes great for a spicier pesto sauce.
You can make pesto and freeze it in a glass container for later use. Pesto sauce lasts up to 3-4 months in the freezer.
Yes. Do remove the tougher stems with a purple hue before using them. However, the softer stems toward the basil tips are great for making dishes like pesto, dressings, or use in curries.
You can substitute Thai basil for Italian basil cooking. However, Thai basil has a touch of spicy, minty, and more cinnamon-like taste than Italian basil. Use less Thai basil if you are substituting.
More Thai Dishes You'll Love
- Thai basil chicken Pad Krapao, using holy basil
- Recipes for Thai rice noodles
- Eggplants stir fry with chicken and Thai basil
- Thai pork belly with yellow curry
- Easy Tom Yum soup with chicken
- Thai curry with chicken and kabocha squash
** Love a recipe you've tried? Please leave a 5-star rating in the recipe card below and a review in the comments section further down the page. Or follow me on Facebook, Pinterest, or Instagram! **
Print
Easy Thai Basil Pesto with Pine Nuts
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Diet: Gluten Free
Description
This easy Thai basil pesto with pine nuts recipe puts an Asian twist to a classic Italian pesto using Thai basil is one of the most fragrant dishes. It’s easy and ready in less than 15 minutes!
Ingredients
- 2 cups Thai basil
- 4 cloves garlic, (.75 oz) peeled and left whole is fine
- ½ cup coconut oil, melted in the microwave for a few seconds
- ½ cup pine nuts
- ¾ cup shredded Parmesan cheese
- 1 cup spinach. Baby spinach is used for this recipe. Regular spinach is fine too.
- ½ teaspoon salt, Himalayan or kosher salt, is excellent.
- 1 ½ teaspoons fresh lime juice.
Optional ingredients to add or substitute
- ½ teaspoon red pepper flakes. Add just a little hot pepper for more of an Asian spin to the Thai pesto.
- ½ teaspoon ground white pepper. Ground white pepper has a distinctive taste, a great way to add more Asian flavors to the pesto sauce. Black peppers are fine as a substitute.
- Olive oil or sesame oil. Using these oils will change the flavors of the pesto slightly. Olive oil will give it more Italian flavor. Sesame oil will have an Asian flair to your pesto sauce.
Instructions
- Add all the ingredients to a food processor.
- Blitz until smooth, creamy paste forms. Stop once or twice to use a spatula to stir in pieces from the side of the food processor.
- Remove and use right away or store in an airtight container. It will last in the fridge for up to 7 days and in the freezer for up to 3 months. That's it! So easy!
Notes
- Use your Thai basil with purple flowers for extra flavors and fragrance. Pinch off the soft tips, and all will be blended in the food processor.
- Sweet Italian basil can be used as a substitute, but it won't have a pop of Thai basil. If you have holy basil or cinnamon basil, use these in addition to the regular sweet basil.
- For extra flavor and fragrance, toast the pine in a skillet on medium heat until lightly golden brown.
- Use high-quality oil if coconut oil is not available.
- The coconut will lightly harden like butter. Olive oil or sesame oil will work if you want the more soft texture of a sauce, but the flavors will be slightly different.
- Freeze the pesto sauce in small glass jars or freezer-safe containers for easy use and thaw.
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
- Prep Time: 10
- Cook Time: 5
- Category: Easy recipes
- Method: Food processor
- Cuisine: Thai, Fusion
Becky
What a unique recipe - and your posts are always *packed* with information I take with me when I shop and cook!!! Love it even more than traditional pesto, thanks to that peppery flavor!!!
Gena
Wow! The Thai basil brings this up to a whole new level of tastiness! Regular Italian basil can’t compete especially if you like the bold and slightly spicy flavors. Thank you for sharing this Thai basil recipe.
Suwanee
SO happy to hear! Summer time is a great time to stash up on this recipe when basil are abundant!
Flipper67
I made this receipt without Parmesan cheese. It was still good. I will make more & freeze them when I have more basil from my garden ?