Thai Basil Pesto
Updated Jul 14, 2025
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If you're a fan of pesto but want to mix things up, this Thai basil pesto recipe is perfect for you! With its unique blend of ingredients and flavors, it's a great way to add a little excitement to your next pasta dish or sandwich. It looks similar to a classic Italian Basil Pesto, but is full of Thai-inspired ingredients.
Thai Basil Pesto Ingredients
- 3 cloves Garlic - I peeled the garlic but left the cloves whole. The food processor easily chops up the garlic.
- 1 tsp Ginger - I peeled the ginger and cut into a few small pieces to help the food processor out. I'm sure you could get away with not chopping the ginger up as well.
- 2 tsp Palm Sugar - Palm sugar is a type of sweetener that is made from the sap of palm trees. It is commonly used in Southeast Asian cuisines, including Thai, Indonesian, and Malaysian. Palm sugar is usually made by boiling the sap until it thickens and then letting it cool and solidify into blocks or cakes. I chopped the palm sugar up into smaller pieces. You can also use brown sugar as a substitute because it has a similar flavor and texture.
- 2 Thai Green Chilies - also called bird's eye chili. This pepper adds a spicy kick to the pesto, but a little goes a long way. Feel free to use less or omit if you don't enjoy spice. Add more if you want a lot of spice. I removed the stems but kept the chilies whole when I added to the food processor.
- 1/4 cup Roasted Peanuts - I roughly chopped the peanuts to assist with pureeing them into a smoother pesto.
- 2 to 3 cups Thai Basil - Thai Basil has narrow, pointed leaves that are a darker green than sweet basil, and it has a slightly purple stem. Thai basil has a distinct aroma and flavor that is slightly spicy, licorice-like, and has notes of anise and clove. You can often find Thai basil in international stores or grow it at home!
- 1 tsp Fish Sauce - fish sauce adds a great umami kick and saltiness to this pesto. You can also substitute with a splash of soy sauce which will alter the flavor, but add a similar element of savoriness and saltiness.
- 1 tbsp Lime Juice - fresh lime juice is best! I used about half of a lime, but taste your pesto and adjust as needed.
- 1/4 cup Parmesan Cheese - freshly grated is best! Parmesan cheese is a common ingredient in traditional Italian peso recipes. It may sound strange in this Thai-inspired pesto, but I love the texture and umami that parmesan brings.
- 2 tbsp Sesame Oil - classic Italian pesto recipes use Extra Virgin Olive Oil. This pesto recipe is unique so I added a splash of sesame oil as well for some extra flavor and nuttiness. Taste your pesto as you go and add additional sesame oil if you don't taste the flavor coming through.
- 1/3 cup Extra Virgin Olive Oil - drizzle in more if needed to reach your desired consistency.
- Salt & Pepper - it's important to taste your pesto as you make it! Add salt and pepper as needed.
Recipe Instructions
- Add garlic, ginger, Thai green chilies, chopped peanuts, palm sugar, and Thai basil to a food processor. Pulse a few times to break ingredients into smaller pieces.
- Add fish sauce, lime juice, parmesan cheese, and salt & pepper. Purée while drizzling in the sesame oil and extra virgin olive oil. Keep pureeing until smooth. Add a splash of water if necessary if the pesto is too thick. Turn off the food processor and scrape down the sides as needed. Taste as you go and adjust ingredients as desired.
- Use pesto immediately or store in an airtight container in the fridge for 5-7 days in the fridge.
Did you try this Thai Basil Pesto? Leave a Review!
This Thai Basil Pesto takes 10 minutes to make and puts such a unique and delicious twist on a classic basil pesto. I think you will love it no matter how you serve it!
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Thai Basil Pesto
Put a delicious twist on classic Italian basil pesto with this Thai-inspired Thai basil pesto!
Ingredients
- 3 cloves Garlic
- 1 teaspoon Ginger, cut into a few small pieces
- 2 teaspoon Palm Sugar, or brown sugar
- 2 Thai Chili, stems removed; adjust based on spice preference
- 1/4 cup Roasted Peanuts, roughly chopped
- 2 to 3 cups Thai Basil, packed
- 1 teaspoon Fish Sauce
- 1 tablespoon Lime Juice
- 1/4 cup Parmesan Cheese, freshly grated
- 2 tablespoon Sesame Oil, adjust to taste
- 1/3 cup Extra Virgin Olive Oil, more or less as needed
- Kosher Salt & Black Pepper, to taste
Instructions
- Add garlic, ginger, Thai green chilies, chopped peanuts, palm sugar, and Thai basil to a food processor. Pulse a few times to break ingredients into smaller pieces.
- Add fish sauce, lime juice, parmesan cheese, and salt & pepper. Purée while drizzling in the sesame oil and extra virgin olive oil. Keep pureeing until smooth. Add a splash of water if necessary if the pesto is too thick. Turn off the food processor and scrape down the sides as needed. Taste as you go and adjust ingredients as desired.
- Use pesto immediately or store in an airtight container in the fridge for 5-7 days in the fridge.
Video
@carolbeecooks Thai Basil Pesto 🌿 a twist on the classic Italian Basil Pesto you may be used to. So flavorful and easy to make! Would you try it? #pesto #thaibasil #easyrecipe
♬ Beautiful - Soft boy
Nutrition
Calories: 1259kcal, Carbohydrates: 23g, Protein: 20g, Fat: 125g, Saturated Fat: 21g, Polyunsaturated Fat: 26g, Monounsaturated Fat: 73g, Cholesterol: 22mg, Sodium: 1088mg, Potassium: 551mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2757IU, Vitamin C: 16mg, Calcium: 364mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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