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Thai basil pesto! Get ready for a unique taste experience. This recipe will take your taste buds on a flavor adventure. Thai basil thrives in Thailand and is commonly found in many Asian supermarkets.

Thai basil has subtle hints of licorice and star anise. This recipe captures the flavor of store-bought Italian pesto but with a Thai twist, and if you’re a big fan of pesto, get ready to make a substantial batch for future use.

Why you will love this Thai Basil Pesto Recipe?

This recipe pairs well with a variety of dishes. It will work beautifully with pasta and provide a fresh take on Italian flavours but with an Asian twist. You can also use it as a marinade for grilled meats or seafood. Spread it on Asian-inspired sandwiches, or elevate your wraps. Drizzle it on top of the pizza.

Ingredients

Almonds, pecan nuts or walnuts, grape seed oil, chili flakes, butter, grated parmesan cheese, rice vinegar, oyster sauce, sugar, and salt.

Feel free to use a blend of your favorite nuts. We have chosen a combination of almonds and pecans, which creates a rich, buttery flavor. Garlic adds a savory depth, while grapeseed oil serves as a neutral base, allowing the other flavors to shine. Chili flakes provide a touch of heat.

We opted for Parmesan cheese to add that cheesy flavor, but you can also use Pecorino Romano, Grana Padano, or Asiago. There are many varieties of cheese with strong, sharp tastes. Rice vinegar helps cut through the richness of the other ingredients, balancing the pesto. Finally, oyster sauce is an unusual choice, but it adds a delicious umami taste. If you can’t find Thai basil, substitute regular basil with your favorite herbs, such as parsley, coriander, Italian basil, and arugula.

Instructions

Slice the garlic cloves and rinse the Thai basil. Pour the cooking oil in a wok and preheat it on medium-low heat. Add the sliced garlic and the chili flakes, and fry the ingredients for two minutes.

When it is done, turn off the heat or move the wok away from the heat to prevent the ingredients from burning. Remove the fried garlic and keep the chili oil aside.

Preheat a pan on the lowest heat and add the almonds and pecan nuts. Roast the nuts for less than two minutes, moving them around while roasting. Transfer the roasted nuts to a grinder and grind them into a fine powder.

Add Thai basil and fried garlic to the grinder with nuts, then grind all the ingredients together until they become paste-like.

Adjust the wok containing chili oil to medium-low temperature. Then, add oyster sauce, rice vinegar, butter, sugar, and salt. Stir to mix the butter mixture, and then add the pesto. Cook the Thai basil pesto for three minutes while thoroughly mixing all the ingredients.

What to Serve with Thai basil pesto?

Serve Thai basil pesto with pasta. It can be penne, spaghetti, fusilli, or linguini—any pasta that you feel like. This delicious pesto can also be served as a pizza topping or as a spread in a wrap or sandwich made with grilled chicken.

How do you store and reheat Thai basil pesto?

Storing Thai basil pesto is easy. To keep it fresh and flavorful, use a clean spoon to transfer the pesto into an airtight container. It can be stored in the fridge for up to 5 days, although it may start to turn brown over time. To prevent this discoloration, add a thin layer of grapeseed oil on top of the pesto. The oil acts as a sealant, preventing oxidation and helping the pesto maintain its freshness and flavor.

If you’re looking for a long-term option, freezing Thai basil pesto is a great choice. One effective and convenient way to freeze it is to pour the pesto into an ice cube tray or a silicone mold. This allows you to easily use only the amount you need for your next meal. Frozen pesto can last up to three months in the deep freezer. Reheating Thai basil pesto is also straightforward. If the pesto was thawed in the fridge, simply reheat it with pasta on the stovetop or in the microwave. If the pesto is frozen, remove it from the ice cube tray and reheat it in a saucepan over medium-low heat for 3 to 4 minutes to evaporate any water, then mix it with the pasta. Be sure to thaw the frozen pesto before reheating it in the microwave.