This Thai Basil Pesto goes perfectly on pasta, pizza and everything in between! Thai Basil has a spicier flavor that is so delicious, you'll be wanting to use it for everything!
I don't know about you, but I could eat pesto on pretty much anything. I love the bright taste of basil and lemon. This year I tried something new in my garden and tried my hand at growing Thai Basil. Thai Basil is fun because it has a slightly different flavor profile than Italian Basil. It is a little spicier and the stems are purple! It is so fun. I was on a mission to find ways to use my newfound little herb and I realized, why not turn it into my favorite sauce?
We served this pesto with roasted gnocchi and let me tell you, we will never make another type of pesto. This was the most delicious pesto I have ever had. The earthier and spicier Thai basil completely changed the flavor and it was amazing!
For some other great sauce recipes, check out this Chipotle Southwest Sauce, this Pesto with Almonds, this Roasted Red Pepper Pesto or this Fresh Garden Salsa Verde!
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What Makes This Thai Basil Pesto So Great
- This Thai Basil Pesto has such a complex and deep flavor!
- This recipe only takes about 5 minutes to make.
- The fresh Thai basil and nutritional yeast complement the slight nuttiness from the walnuts.
- This pesto recipe is gluten-free, dairy-free, and vegan.
- Thai Basil Pesto pairs well with any dish you would normally put pesto in!
Ingredient Notes
- Nutritional Yeast- To keep this recipe dairy-free, we use nutritional yeast. Nutritional yeast has a great cheesy flavor and in this recipe, it will be replacing the parmesan cheese. You can find nutritional yeast in the bulk aisle or the health food aisle.
- Thai Basil-Fresh Thai basil works best in this recipe, you will not want to use dried basil. We will be needing a lot of Thai basil to make this pesto so make sure you get quite a bit. If you don't grow this like I do, stop by your local Asian market and you will be sure to find it.
- Walnuts-Regular pesto normally contains pine nuts, however, pine nuts are expensive! This pesto uses walnuts to replace the pine nuts, same nutty profile, less money out of your pocket!
See the recipe card for the full ingredient list and quantities.
Instructions
- In a food processor, combine the walnuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Remove the leaves from the basil stems and add the Thai basil leaves to the food processor and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the nutritional yeast and pulse to briefly combine. For a smoother pesto, add more olive oil.
Substitutions
- Walnuts - If you don't have walnuts on hand, you can swap them with Cashews or use the traditional pine nuts.
- Nutritional Yeast - If you don't have nutritional yeast on hand, you can leave it out.
- Garlic - If you are following a low FODMAP diet, feel free to leave out the garlic.
Variations
- Nut-Free- Make a nut-free pesto by using pepitas or hemp seeds!
- Use different herbs-Try replacing the basil with mint, cilantro, or parsley!
- Punch up the veggies- Replace half the basil with 1 cup arugula, kale, or chopped zucchini. For a fun twist, pulse in 4 artichoke hearts, a roasted red pepper, or half an avocado instead of half the basil.
FAQ's
Yes! While it does have a slightly different flavor profile, you can use them interchangeably.
Thai basil does taste slightly different. It is spicy with an anise, or licorice-like flavor, while sweet basil has a more mild peppery and sweet taste
Thai basil is great in any recipe that you would use traditional basil. It is especially great in pestos and sauces as well as paired with Asian dishes.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Food Processor
- Mixing Bowls
- Spatula
Storage
Store this pesto in an airtight container for up to one week in the fridge. Additionally, you can freeze this pesto for up to three months. One of my favorite things to do is to freeze this pesto in ice cube trays, that way I can just pop it out when I want to use it!
Top tips
- After blending the pesto, add more salt to taste if needed. Always taste before serving and adjust the salt. Store bought pesto sauces are always saltier to make up for the lack of freshness.
- Don’t be afraid to add extra olive oil. It’s the secret to getting a rich, creamy pesto.
- If you don't have a food processor, you can make this instead in a high-speed blender!
- It is imperative to use fresh basil. Dried basil will not do the trick in this recipe!
Other Great Sauces to Try!
- Tangy and Delicious Pineapple BBQ Sauce
- Homemade Barbecue Ranch Dressing
- Vegan Walnut Pesto
- Roasted Red Pepper Pesto
Easy Thai Basil Pesto
Equipment
- 1 Mixing Bowl
- 1 Food Processor
- 1 silicone spatula
- 1 Measuring Cups and Spoons
Ingredients
- 1 cups Thai Basil
- ½ cup Walnuts
- 2 Tablespoons Nutritional Yeast
- 3 Tablespoons Lemon Juice
- 3 cloves Minced Garlic
- 1 cup Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
- In a food processor, combine the walnuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
- Remove the leaves from the basil stems and add the Thai basil leaves to the food processor and pulse until combined.
- With the food processor running, drizzle in the olive oil and pulse until combined. Add the nutritional yeast and pulse to briefly combine. For a smoother pesto, add more olive oil.
Notes
- After blending the pesto, add more salt to taste if needed. Always taste before serving and adjust the salt. Store bought pesto sauces are always saltier to make up for the lack of freshness.
- Don’t be afraid to add extra olive oil. It’s the secret to getting a rich, creamy pesto.
- If you don't have a food processor, you can make this instead in a high-speed blender!
- It is imperative to use fresh basil. Dried basil will not do the trick in this recipe!
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Debra says
So nice for a change of pace with the walnuts and the thai basil. Delish.
Audrey says
Perfect for the extra Thai Basil from my garden
Nancy says
I love this easy Thai Basil pesto recipe. My current go to
Pam says
I am over run with Thai basil, this recipe is perfect!
Lilly says
I love the flavours of this pesto! Its delish
Jeri says
This was a great recipe to use some of the Thai basil I planted. I have never had pesto that tasted so good!
Brianna May says
This looks so good!
Amy says
Oooh I never would have thought to make this with Thai basil!