Can you substitute Thai basil for basil in pesto?

Absolutely! Thai basil has a strong aroma and tastes great for a spicier pesto sauce.

What can I do with so much Thai basil?

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.

Do you need to remove the stems from the basil when making pesto?

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.

Can I substitute Thai basil for Italian basil?

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.

Easy Thai Basil Pesto (with Pine Nuts)

Name: Easy Thai Basil Pesto with Pine Nuts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 cups Thai basil; 4 cloves garlic, (.75 oz) peeled and left whole is fine; 1/2 cup coconut oil, melted in the microwave for a few seconds; 1/2 cup pine nuts; 3/4 cup shredded Parmesan cheese; 1 cup spinach. Baby spinach is used for this recipe. Regular spinach is fine too.; 1/2 teaspoon salt, Himalayan or kosher salt, is excellent.; 1 1/2 teaspoons fresh lime juice.; 1/2 teaspoon red pepper flakes. Add just a little hot pepper for more of an Asian spin to the Thai pesto.; 1/2 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.

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

Scale

2 cups Thai basil
4 cloves garlic, (.75 oz) peeled and left whole is fine
1/2 cup coconut oil, melted in the microwave for a few seconds
1/2 cup pine nuts
3/4 cup shredded Parmesan cheese
1 cup spinach. Baby spinach is used for this recipe. Regular spinach is fine too.
1/2 teaspoon salt, Himalayan or kosher salt, is excellent.
1 1/2 teaspoons fresh lime juice.

Optional ingredients to add or substitute

1/2 teaspoon red pepper flakes. Add just a little hot pepper for more of an Asian spin to the Thai pesto.
1/2 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.

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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.

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Prep Time: 10
Cook Time: 5
Category: Easy recipes
Method: Food processor
Cuisine: Thai, Fusion