Thai Basil Pesto

Last summer my neighbor brought over an armful of Thai basil from her garden, insisting I take it all. I had no plan until that whiff of anise hit me, and suddenly traditional pesto felt too predictable. The first batch disappeared so fast I made another the next day.

I served it at a dinner party with grilled salmon and watched three friends abandon their silverware to lick the sauce off their plates. Now someone asks for the recipe every single time I post a photo.

Ingredients

• Thai basil leaves: The star of the show, those purple stems and licorice notes make everything brighter than sweet basil ever could
• Fresh cilantro: Optional but adds this incredible brightness that cuts through the rich oils
• Roasted cashews: Buttery and mild, they let the herbs shine without overwhelming like pine nuts sometimes do
• Garlic cloves: Use fresh, nothing jarred or your pesto will taste sad
• Thai green chili: Seeds out if you are sensitive, that heat sneaks up beautifully
• Lime juice: The acid balance is everything here, fresh squeezed or nothing
• Extra virgin olive oil: Or go neutral if you want the herbs to absolutely dominate
• Toasted sesame oil: Just a tablespoon adds this gorgeous nutty depth
• Salt: Essential to pull all those flavors together

Instructions

Gather your herbs and nuts:

Pull those Thai basil leaves off their stems, measuring them packed down tight. Rough chop the garlic and give that chili a rough chop if you are using one.

Build the flavor base:

Toss basil, cilantro, cashews, garlic, chili, lime juice, Parmesan if you are using it, and sugar into your food processor. Pulse it until everything looks like confetti, scraping down the sides once.

Stream in the oils:

With the motor running, pour in both oils in a slow steady stream. Watch the magic happen as it transforms into this gorgeous green paste with just enough texture to feel alive.

Season and taste:

Add salt and pepper, then grab a spoon. Adjust lime, salt, or sugar until it tastes like something you could eat straight from the jar.

Store your treasure:

Scrape every last bit into an airtight container. Press a piece of plastic wrap directly onto the surface to keep that vibrant green color from oxidizing.

Save

My sister in law puts this on everything from scrambled eggs to roasted sweet potatoes, and I have started doing the same. It turned boring weeknight rice noodles into something I actually crave.

Making It Your Own

Peanuts instead of cashews lean harder into the Thai profile. Toasted sunflower seeds work for nut allergies and add a lovely crunch factor.

Ways To Use It

Toss with hot rice noodles and some seared tofu, spoon over grilled fish or chicken, or spread it on toast before topping with sliced tomatoes and a soft boiled egg. It also makes an incredible dip for raw vegetables.

Storage Success

This keeps beautifully in the refrigerator for up to five days, though I have never had a jar last that long. Freeze portions in ice cube trays for those nights when you need instant flavor.

• Press plastic wrap directly onto the surface
• Top with a thin layer of oil before freezing
• Label with the date because the color deepens over time

Save

Once you taste this against regular pesto, there is no going back to the old version.

Recipe Q&A

→ Can I use regular basil instead of Thai basil?

While regular basil works, Thai basil provides a distinct peppery, anise-like flavor that sets this sauce apart. Sweet basil will yield a milder, more traditional Italian-style pesto.

→ How long does this pesto keep in the refrigerator?

Store in an airtight container in the refrigerator for up to 5 days. The vibrant color may darken slightly over time, but the flavor remains robust. For longer storage, freeze in ice cube trays.

→ What can I use instead of cashews?

Peanuts enhance the Thai profile beautifully, while sunflower seeds offer a nut-free alternative. Walnuts or almonds also work, though they'll slightly alter the final flavor profile.

→ Is this sauce spicy?

The Thai green chili is optional and adds moderate heat. For a milder version, remove the seeds or omit entirely. Without the chili, the pesto remains aromatic and flavorful without spice.

→ Can I make this vegan?

Absolutely. Simply omit the Parmesan cheese or replace it with nutritional yeast for a savory, umami-rich boost. The sauce remains delicious and dairy-free.

→ What dishes pair well with this pesto?

This versatile condiment shines with rice noodles, soba, or spaghetti. It's excellent drizzled over grilled fish, chicken, or tofu, and makes a vibrant spread for sandwiches or crostini.