Ready in just 10 minutes! This Thai basil pesto brings together the bright, anise-like taste of Thai basil with crunchy walnuts and a hint of heat from fresh ginger.
I stumbled onto this recipe last summer when my garden exploded with Thai basil, and I needed something different from regular Italian pesto. One quick blend later, and I was hooked.
This Thai basil pesto mixes the creamy, nutty base of traditional pesto with Asian ingredients like soy sauce, sesame oil, and rice vinegar.
It's great on everything from spaghetti to 15‑minute udon noodles. No fancy tricks-just toss everything in a food processor and you're done.
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💗 Why You'll Love This Recipe
- It is much faster than going to get takeout. It's perfect for upgrading simple rice dishes like my leftover lamb rice bowl.
- You only need a few simple ingredients and a blender.
- It stays fresh in the fridge for several days.
- The ginger and lime give it a bright, zingy punch.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Thai basil: This is different from regular Italian basil. It has darker leaves, purple stems, and that distinct licorice-like taste. You can find it at Asian grocery stores or farmer's markets. In a pinch, regular basil works, but you'll lose that unique Thai character. Check out my full guide on Thai Basil: How to Spot It, Grow It, and Cook With It to learn more about this herb.
- Walnuts: I use walnuts instead of pine nuts because they're cheaper and easier to find. Toast them first if you want extra depth, but it's not required. Pecans also work well here.
- Fresh ginger: Peel it before measuring. A 2-inch piece is roughly the size of your thumb. The ginger adds warmth and cuts through the richness.
- Good olive oil: Since this is a raw sauce, quality matters. Use something you'd actually want to dip bread into.
- Sesame oil: Get the toasted kind (it's darker). The regular light sesame oil won't give you the same nutty punch.
♻️ Substitutions & Variations
- No walnuts? Use almonds, cashews, or even peanuts.
- Want it dairy-style? Add 2 tablespoons of grated Parmesan, though traditional Thai flavors don't require it.
- Need it nut-free? Swap nuts for sunflower seeds.
- Like more heat? Add fresh Thai chili instead of flakes - this extra spice works well in quick vegetable stir‑fry meals.
- If you're wondering whether you can make this pesto without sesame oil- yes, you can! Replace sesame oil with olive oil; the taste will shift slightly, but it still works.
👩🍳 How To Make Thai Basil Pesto
Step 1: Peel the garlic and ginger, chop the ginger, and toast the walnuts if using. Add garlic, ginger, walnuts, chilli flakes, and Thai basil to the food processor and pulse into a chunky paste.
Step 2: With the processor running, slowly pour in the olive oil until smooth. Add soy sauce, rice vinegar, sesame oil, sugar, salt, and lime juice, then pulse to combine. Taste and adjust seasoning if necessary. Use immediately or store in a jar with olive oil on top for up to 7 days.
*See the recipe card for detailed instructions.
🥗 Serving Suggestions
- With pasta: Cook your favourite pasta (spaghetti, penne, or rice noodles all work), drain it, and toss in some of the Thai basil pesto sauce. Add a splash of pasta water to help it coat better and top with crushed peanuts or chilli flakes.
- On rice bowls: Stir a few spoonfuls into warm jasmine rice and top with grilled chicken, fried egg, or crispy tofu. Add some pickled vegetables for a complete meal that comes together in minutes.
- As a marinade: Coat chicken thighs, pork chops, or salmon with this pesto before grilling or baking. The flavors get even better when they caramelize. It also makes a vibrant topping for my bold beef bulgogi rice bowl if you want to double down on those fresh herb notes.
- Pizza sauce: Spread it on pizza dough instead of tomato sauce and top with mozzarella, grilled chicken, and red onions. Use my pizza dough recipe as the base.
- With gnocchi: This pesto works beautifully with store-bought or homemade gnocchi. Try it as an alternative to my pesto gnocchi for a Thai twist.
- Dipping sauce: Thin it out with a bit more olive oil or water and use it for spring rolls, dumplings, or cheese breadsticks.
❓ Thai Basil Pesto FAQs
This asian basil pesto sauce recipe is super versatile. Use it on pasta, rice noodles, or as a marinade for grilled meats. It makes a great sandwich spread, pizza sauce, or stir-fry base. You can also thin it with water or broth to make a salad dressing. Some people even use it as a dip for vegetables or chips.
In the fridge, it keeps for 5-7 days in an airtight container. Pour a thin layer of olive oil on top before sealing to prevent oxidation and browning. For longer storage, freeze it in ice cube trays. Once frozen, pop the cubes into a freezer bag, where they'll last 3-4 months.
Yes! You can swap walnuts for sunflower seeds, or skip them entirely if you want a thinner sauce.
Drizzle It Over
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📖 Recipe
Thai Basil Pesto
Video
Equipment
- Food processor or high-speed blender
Ingredients
- 3 garlic cloves
- 1¾ cups Thai basil leaves
- ⅔ cup walnuts
- 1 teaspoon chili flakes
- ⅓ cup + 3 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Juice of ½ lime
- 2- inch piece ginger
Instructions
- Peel the garlic and ginger-I like using the edge of a spoon for the ginger. Chop it roughly so it blends easily.
- I usually toast the walnuts for a bit more flavor, but it's optional.
- Add all ingredients to the food processor: garlic, ginger, walnuts, Thai basil leaves, chili flakes, soy sauce, rice vinegar, sesame oil, sugar, salt, and lime juice.3 garlic cloves, 1¾ cups Thai basil leaves, ⅔ cup walnuts, 1 teaspoon chili flakes, ½ teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sugar, Juice of ½ lime, 2- inch piece ginger
- Pulse 8-10 times until everything is roughly chopped and combined.
- With the processor running, slowly pour in the olive oil through the feed tube. Blend for 15-20 seconds until smooth.⅓ cup + 3 tablespoon olive oil
- Taste and adjust consistency and seasoning. Add more olive oil if too thick, or more salt and lime juice for extra brightness.
- Use immediately or transfer to a jar. Pour a thin layer of olive oil on top to prevent browning. Store in the refrigerator for up to 7 days.
Lathiya says
I loved the flavors in this pesto. I use this as marinade to grill my chicken and fish.
Swathi says
This Thai basil pesto is easy to put together and highly versatile. I am going to make it more.
Molly says
We use this pesto on our rice bowls and it was SO good!
Emma says
This basil pesto was incredible. I loved this in my pasta salad. Can't wait to try it with other recipes!
Petra says
How lucky you are that your garden was bursting with Thai basil! Wonderful pesto and so great to use in so many ways. Super easy directions and lovely flavor!
Swathi says
Thai basil pesto is delicious and I tried with pasta so good. Thanks for sharing.
Amy says
This was so easy to make. Your directions were clear and to the point. I loved the Thai spin on this basil pesto. I made it a little thicker and used it as a spread on some toasted bread. We loved it!
Michelle says
This was a great recipe to use for my big thai basil plant! I always need new recipe ideas for it.
Dave says
This was such a fresh twist on classic pesto. The Thai basil really makes it unique.
Freya says
I’m interested in trying this Thai basil pesto later this week. I think the bold, peppery flavor of the Thai basil will be a nice change from the usual Italian style, especially on noodles.
Lathiya says
this is the best pesto sauce I made. I loved it drizzling over my grilled proteins.
Jessica says
I loved getting all that flavor so quickly and easily. Yay!
Nina says
I love this Asian twist to Italian pesto--go good with the fresh ginger!