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.
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, Zucchini 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!
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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.
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.
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.
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.
Thai Basil Pesto FAQS
Yes. Substitute nuts with sunflower seeds or pumpkin seeds for a nut-free version.
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.
Yes. Freeze it in small portions. Just thaw a cube when needed!
Looking For More Pesto Recipes?
Recipe Card
Thai Basil Pesto
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
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.
Regi Pearce says
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.