Thai Basil Pesto Recipe (Fresh & Flavorful)
Learn how to make Thai basil pesto recipe with fresh herbs, garlic, and nuts. A quick, vibrant sauce perfect for pasta, noodles, or dipping. Ready in just 10 minutes!
Equipment
- Food processor or high-powered blender
- Spatula
- Measuring cups and spoons
- Dry skillet (for toasting nuts)
- Glass jar or airtight container for storage
Ingredients
- 2 cups fresh Thai basil leaves packed (about 2 large bunches)
- 3 cloves garlic peeled
- 1/3 cup roasted peanuts
- 1/4 cup walnuts
- 1/3 cup extra virgin olive oil
- 2 tbsp fresh lime juice about 1 large lime
- 1 tbsp fish sauce optional, omit for vegan
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes adjust to taste
- 1/2 tsp sugar or honey
- Salt to taste
Instructions
Step 1: Prep Your Ingredients
- Rinse your Thai basil leaves under cold water and gently pat them completely dry with a clean kitchen towel or paper towels. Wet herbs will make your pesto watery.
- Peel your garlic cloves and let them sit at room temperature for a few minutes before blending to mellow their raw sharpness.
- If using raw peanuts, lightly toast them in a dry skillet over medium heat for 3 to 4 minutes until golden and fragrant. Pre-roasted peanuts can go straight into the blender.
Step 2: Build the Flavor Base
- Add the garlic cloves to your food processor or blender and pulse 4 to 5 times until roughly chopped.
- Add the peanuts and walnuts to the processor with the garlic and pulse 6 to 8 times until the mixture resembles coarse crumbs. Do not over-process.
- Add the red pepper flakes, sugar or honey, and sesame oil. Pulse once or twice to combine.
Step 3: Add the Thai Basil
- Add half of your packed Thai basil leaves to the food processor. Pulse 5 to 6 times, then use a spatula to scrape down the sides. Add the remaining Thai basil and pulse again until the leaves are finely chopped but still have texture.
Step 4: Add Liquids and Season
- With the processor running on low, slowly drizzle in the olive oil through the feed tube to emulsify the sauce into a smooth, cohesive consistency.
- Add the fresh lime juice and fish sauce (or miso paste for a vegan version). Process for 10 to 15 seconds until fully combined.
- Taste the pesto and adjust with more salt, lime juice, or red pepper flakes as needed. If too thick, add olive oil one tablespoon at a time until you reach your desired consistency.
Step 5: Finish and Store
- Transfer your finished pesto to a clean bowl or glass jar. Drizzle a thin layer of olive oil over the top to seal out air and keep the color vibrant green.
- Use immediately tossed through pasta, noodles, or as a dipping sauce. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.