Thai Basil Pesto

5 from 26 votes

This quick Thai basil pesto sauce combines fresh basil, walnuts, ginger, and garlic into a versatile green sauce. Perfect for pasta, rice bowls, marinades, and more.

Prep Time10

Total Time10

Course: Condiment / Sauce

Cuisine: Asian-inspired

Servings:

Calories: 166kcal

Author: Claudia Ciorteanu

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

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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.

Video

Notes

For best results, make sure Thai basil leaves are completely dry before blending. This pesto can be frozen in ice cube trays for up to 3 months. The flavor is best when used within the first few days, but it remains good for a week when stored properly with oil on top.

Nutrition