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Nuts and Twigs » Recipes » Dressings, Sauces, and Dips

Thai Basil Pesto

Published: Feb 20, 2025 · Modified: Apr 8, 2025 by Regi Pearce · This post may contain affiliate links · 1 Comment

If you love bold, aromatic flavors, this Thai Basil Pesto is about to become your new favorite sauce. With its peppery Thai basil, cashews, and a hint of lime, it’s a vibrant twist on the classic pesto. Quick and easy to make in 5 minutes.

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So after making some Vegan Tom Yum Noodle Soup, I had enough Thai basil to make Vegan Thai Basil Fried Rice, and what else?!... a delicious batch of Thai pesto.

Because if you didn't know, I'm a bit of a pesto fanatic with recipes like Pistachio Pesto and Vegan Sun-Dried Tomato Pesto.

I love incorporating them into meals like Lemon Artichoke Pesto Pasta and Vegan Pesto Orzo Salad.

This Thai pesto is a delicious fusion of Thai and Italian cuisines, blending the bold, peppery notes of Thai basil with the creamy richness of nuts and olive oil. It’s a vibrant mash-up that brings the best of both worlds into one quick, flavorful recipe!

It is perfect for tossing with noodles, drizzling over rice bowls, or spreading on sandwiches. Plus, it’s vegan, packed with fresh herbs, and ready in minutes - just blend and enjoy!

Jump to:
  • Why You'll Love This Recipe
  • Ways To Use Thai Basil Pesto
  • Ingredients
  • Variations
  • How To Make Thai Basil Pesto
  • Top Tips
  • Recipe FAQS
  • Looking For More Pesto Recipes?
  • Thai Basil Pesto
  • Comments

Why You'll Love This Recipe

  • Ready in minutes with a handful of simple ingredients—no cooking required!
  • Perfect for noodles, rice bowls, sandwiches, wraps, or even as a dip.
  • No cheese is needed!
  • Got a bunch of Thai basil? This recipe is the perfect way to use it up while capturing its fresh, fragrant aroma.

Ways To Use Thai Basil Pesto

  • Toss with rice noodles or soba noodles.
  • Drizzle over roasted veggies or grain bowls.
  • Spread on flatbreads or pizza for a Thai twist.
  • Use as a sandwich spread with grilled tofu, veggies or a veggie burger.
  • Mix into rice wraps or spring rolls for extra flavor.

Ingredients

Thai Chili: Thai chilies add a fiery kick to this pesto, but their heat level can vary. If you love heat, use a whole chili or more.

See the recipe card for quantities and a full list of ingredients.

Variations

  • Swap cashews for peanuts, almonds, walnuts, or sunflower seeds for a different flavor.
  • Reduce the olive oil and use a splash of water or vegetable broth for a lighter, oil-free version.

How To Make Thai Basil Pesto

Just as easy as my Vegan Sunflower Seed Pesto, this recipe comes together with a quick toss of ingredients and a blend.

collage of two pics showing the ingredients in the food processor and then blended.

Top Tips

  • For the best flavor, use fresh Thai basil leaves and avoid thick stems, as they can be bitter.
  • Blend just until smooth. Over-blending can make the basil taste bitter.
  • Always taste and adjust before serving. A little extra lime juice, salt, or soy sauce if needed.
  • Store in an airtight container with a thin layer of olive oil on top to keep it fresh longer.
thai basil pesto in a small mason jar with a wooden spoon scooping some up.

Recipe FAQS

Can I make this pesto nut-free?

Yes. Substitute nuts with sunflower seeds or pumpkin seeds for a nut-free version.

How long does Thai basil pesto last?

Stored in an airtight container in the fridge, it lasts 4-5 days. For longer storage, freeze it in ice cube trays and transfer cubes to a freezer bag for up to 3 months.

Can I freeze Thai basil pesto?

Yes. Freeze it in small portions. Just thaw a cube when needed!

Looking For More Pesto Recipes?

  • top view of a bowl of pesto roasted vegetables.
    Pesto Roasted Vegetables
  • side view of vegan pesto grilled cheese sandwich with tofu on a plate.
    Vegan Pesto Grilled Cheese With Tofu
  • side angled view of a slice of pistachio pesto pizza.
    Pear and Pistachio Pesto Pizza
  • pesto tofu on a white plate.
    Baked Pesto Tofu

Got a minute? I'd love for you to comment and rate Thai Basil Pesto. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

thai basil pesto in a small mason jar with a wooden spoon scooping some up.

Thai Basil Pesto

Regi Pearce
If you love bold, aromatic flavors, this Thai Basil Pesto is about to become your new favorite sauce. With its peppery Thai basil, cashews, and a hint of lime, it’s a vibrant twist on the classic pesto. Quick and easy to make in 5 minutes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course condiment
Cuisine Asian-Inspired, Fusion, Italian
Servings 1 serving
Calories 964 kcal

Ingredients
  

  • 2 cups Thai basil leaves packed, stems removed; ~60 grams
  • ¼ cup raw cashews or peanuts
  • ¼ cup olive oil or any neutral oil
  • 3 cloves garlic
  • 1 tablespoon lime juice or more to taste
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons sesame oil
  • 1 teaspoon maple syrup or agave
  • 1 Thai chili or more for extra heat
  • ⅛ teaspoon salt to taste
Get Recipe Ingredients

Instructions
 

  • Blend: In a food processor, combine Thai basil, nuts, oil, garlic, lime juice, soy sauce, sesame oil, maple syrup, Thai chili, and salt. Pulse the food processor until you get a rustic pesto.
  • Adjust: Taste and adjust for salt and lime flavor.
  • Serve: Use immediately or store in an airtight container in the fridge for up to 5 days. For longer storage, freeze in small portions.

Video

Notes

Optional: Lightly toast the cashews in a dry skillet over medium heat until golden and fragrant. Let them cool slightly before using.
Add a tablespoon of vegan fish sauce for a salty, umami depth that enhances the basil’s peppery notes.
If used for noodles, mix the pesto with a little pasta water for a silky, smooth sauce that coats the noodles perfectly without being too thick.
Nutritional information is only an estimate.

Nutrition

Calories: 964kcal | Carbohydrates: 31g | Protein: 16g | Fat: 91g | Saturated Fat: 14g | Sodium: 1310mg | Fiber: 3g | Sugar: 9g | Calcium: 140mg | Iron: 7mg
Keywords 5 minute recipe, batch cooking, easy, easy clean up, fusion cuisine, gatherings
Tried this recipe?Please consider Leaving a Review!

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About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

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    Recipe Rating




  1. Regi Pearce says

    February 20, 2025 at 12:17 pm

    5 stars
    I love how this Thai Basil Pesto comes together so quickly with just a handful of ingredients. The peppery kick from the Thai basil, combined with the creamy cashews and hint of lime, makes it perfect for noodles, rice bowls, or even as a dip.

    Reply

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Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

What kind of person builds a blog called Nuts & Twigs?

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