This traditional Thai basil pesto recipe is quick and easy to make with roasted peanuts, Parmesan cheese, and tons of bold flavor. It combines the best of Asian and Italian cuisine and can be used in so many ways, tossed with pasta, spread on sandwiches, or served as a dipping sauce.
Tip: You can use leftover basil leaves in my recipes for Thai basil pasta and pad horapa.
Making pesto with Thai basil has never been easier! Use a food processor to make it in minutes, or go traditional with a mortar and pestle for a deeper, more authentic Thai flavor.
The recipe in a nutshell
I’m always in the mood for good fusion food, and my Asian twist on traditional Italian pesto is as fresh and flavorful as it is healthy.
The fragrant Thai pesto sauce is made with Thai basil leaves, known for their peppery, anise-like aroma. Thai basil is different from sweet basil—sharper in flavor, with purple stems and a hint of spice that works beautifully in Thai food.
To give the basil peanut pesto a rich, savory balance, I add a small amount of oyster sauce.
Garlic, salt, lime juice, and a bit of fresh green chili bring brightness and just a hint of heat. Everything’s blended with olive oil and a splash of sesame oil for a smooth texture.
To finish it off, a handful of grated Parmesan cheese gives it a creamy, nutty depth that works surprisingly well in this Asian pesto recipe.
Trust me, you’ll want to keep a jar of this in your fridge at all times!
Ingredient notes
Grab all your ingredients from a nearby Asian grocery store or market. For exact measurements, check the recipe card below!
- Thai basil – The key ingredient, with a bold, peppery, and slightly anise-like flavor.
- Dry roasted peanuts or cashews – Adds a crunchy, nutty texture; roasting deepens the flavor. Try almonds or walnuts for a variation.
- Oyster sauce – A popular ingredient in Thai cuisine, adding a umami, savory flavor.
- Salt – Intensifies flavor and helps preserve the pesto.
- Olive oil – Creates a smooth texture and binds everything together.
- Sesame oil – Adds a deep, toasty, nutty aroma.
- Parmesan cheese – Use more for extra cheesiness.
- Green chili peppers – Gives a mild heat; add more for extra spice.
- Fresh lime juice
- Garlic
How to make Thai basil pesto
- With a mortar and pestle: If using a mortar and pestle, pound the dry ingredients first, then mix in the wet ingredients like oils and sauces.
- With a food processor: Place all the ingredients into a food processor and pulse until you have a smooth pesto. If the basil pesto sauce seems too thick, add an extra splash of olive oil to help it blend more easily.
How to use basil pesto
Pesto with Thai basil can be used in many ways beyond just pasta. Spoon it over noodles, grilled chicken, or shrimp for an instant flavor boost, or spread it on toasted bread for a simple yet delicious snack.
For a lighter option, use it as a dip for fresh vegetables or drizzle it over roasted veggies for extra depth.
More recipes with basil you’ll love
Did you enjoy this Thai basil pesto recipe? I would appreciate it if you could leave a star rating and share your thoughts below! Stay connected on Facebook, Instagram, and Pinterest for more delicious Thai dishes!
Thai Basil Pesto Recipe
Ingredients
- 3.5 oz or about 2 cups Thai basil
- 1/2 tablespoon salt
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese
- 2 green chilies
- 2 tablespoons lime juice
- 2 cloves garlic
- 3 tablespoons sesame oil
- 1 tablespoon oyster sauce
- 1/3 cup peanuts, or cashews, roasted
Instructions
- Food processor method: Place all the ingredients into a food processor and pulse until you have a smooth pesto. If the basil pesto sauce seems too thick, add an extra splash of olive oil to help it blend more easily.
- Mortar and pestle method: If using a mortar and pestle, pound the dry ingredients first, then mix in the wet ingredients like oils and sauces.
Notes
- Use the nutrition card in this recipe as a guideline.
- Any pesto is best kept in an airtight container or mason jar. Make sure the lid is tightly sealed. Store it in your fridge for up to 7 days.
How to store
- Refrigerate: Store Asian pesto in an airtight container in the fridge for up to 5 days.
- Best container: Use a glass jar or a sealed container to keep air out and maintain flavor.
Frequently asked questions
Can you make pesto with dried basil?
Yes, you can make pesto with dried basil, but fresh basil tastes better. Dried basil has a stronger flavor, so use less—about one-third the amount you’d use fresh.
Is this recipe vegan?
You can turn this into a vegan recipe by simply omitting the cheese.
Is basil pesto healthy?
Yes, basil pesto is healthy when eaten in moderation. It contains fresh basil, garlic, nuts, olive oil, and Parmesan cheese, offering antioxidants, healthy fats, vitamins, and minerals. However, it’s calorie-dense, so enjoy it as part of a balanced diet.
How do I store Thai basil?
To keep Thai basil fresh, you can store it at room temperature, away from sunlight, in a plastic bag. If possible, keep it in a cool area. Alternatively, you can keep the stems in a glass of water and cover the leaves with a plastic bag.
Really good!
Thanks Laurie!