person drinking wine
Hello! I'm Kate.
  • About
  • Contact
  • Image Policy
  • Privacy Policy
  • HOME
  • ABOUT
  • ALL RECIPES
  • Categories
    • Breakfast & Brunch
    • Appetisers & Dips
    • Condiments & Sauces
    • Meat & Poultry
    • Seafood
    • Pasta
    • Salads & Sides
    • Curries
    • Soups
    • Sweets
    • Vegetables
  • CONTACT

Feed Me Kate

A collection of delicious recipes from my table to yours

Home » Categories » Condiments & Sauces » Thai Basil Pesto

Condiments & Sauces, Pasta, Vegetables · March 26, 2024

Thai Basil Pesto

Jump to Recipe Print Recipe

Looking for a flavourful twist on the traditional basil pesto? Try my Thai Basil Pesto recipe! Packed with fresh Thai basil leaves and baby spinach, this pesto has a lovely nuttiness from the use of roasted peanuts and a tangy kick from lime juice and fish sauce. Simply blend with garlic, chilli, parmesan cheese, and oil until smooth. It’s perfect tossed with pasta, drizzled over grilled chicken, or spread on sandwiches for a taste of Thailand in every bite!

Thai basil pesto in glass jar on a board with peanuts, parmesan, garlic, Thai basil and lime. Black spoon in the jar

With an abundance of Thai basil growing in my garden at the moment I wanted to make good use of it before the weather cools down and the basil turns dormant.

I love a good pesto and thought that this would be a great way to use a lot of it at once (mind you, I could make this recipe multiple times over and still have plenty). Pesto freezes well too, so I would also be able to enjoy one of my favourite herbs through the winter months by freezing into ice cubes trays and taking out as needed when I felt like some ‘summer’ vibes.

What is Thai basil?

Thai basil is a type of basil native to Southeast Asia, particularly Thailand. It’s widely used in Thai cuisine for its distinct flavour profile, which is slightly spicy, sweet, and aromatic with hints of anise and cloves.

Thai basil has small, narrow leaves with purple stems and a sometimes a purple tint to the underside of the leaves. It’s often used fresh in cooking and added towards the end of the process to preserve its flavour and aroma.

It is a key ingredient in dishes like Thai curries, stir-fries, soups, and salads, adding depth and complexity. Additionally, it’s used in beverages like Thai iced tea and cocktails for its unique fragrance and taste.

Thai basil bunch on marble background
Thai basil growing

How to make the pesto

Making this pesto is a breeze with a food processor, but don’t worry if you don’t have one! You can also use a blender, Thermomix, or go old-school with a mortar and pestle. Simply combine all ingredients (except the oil) in your chosen appliance and pulse until roughly chopped. Then, with the motor running, gradually add the oil until fully incorporated. Continue blending until the pesto reaches your desired texture. Check the images below for reference.

Step-by-step

making Thai basil pesto in food processor
food processor on kitchen bench with pesto ingredients in it
making pesto
close up of basil pesto in food processor bowl

Serving suggestions

  1. Pasta Sauce: Toss cooked pasta with Thai Basil Pesto for a quick and flavoursome pasta dish.
  2. Marinade for Grilled Meats: Use as a marinade for grilled chicken, prawns, or tofu.
  3. Pizza Topping: Use as a spread on pizza bases for a unique alternative to tomato sauce or dollop over your pizza just before serving.
  4. Sandwich Spread: Use as a tasty spread on sandwiches, baguettes, paninis or wraps.
  5. Toast: Spread over toast and top with avocado, bacon, fried, poached or scrambled eggs, tomato etc or a mix of these things to up your breakfast game.
  6. Dipping Sauce: Mix a little of the pesto with some mayonnaise, Greek yogurt or sour cream to create a creamy dipping sauce for vegetables, crackers, breadsticks or other nibbles.
  7. Salad Dressing: Add a little extra lime juice and/or oil to create a vibrant and flavourful salad dressing.
basil pesto in dish with ingredients

❄️ Storage

FRIDGE:
Transfer pesto to an airtight container or glass jar and store in the fridge and use within 5-7 days. To stop it browning, pour over a thin layer of oil (use the same oil you used for the pesto), seal and store as soon as possible after making.

FREEZE:
Pesto freezes really well for later use. Transfer portions of pesto into ice cube trays, freeze until solid, then transfer the pesto cubes into a freezer-safe bag or container. Label, date and freeze for up to 3 months. Thaw in the fridge or on the bench top and use as desired.

pesto scooped on spoon
basil pesto in ice cube trays on bench top
pesto in jar on board with basil, peanuts and garlic

Thai Basil Pesto

Looking for a flavourful twist on the traditional basil pesto? Try my Thai Basil Pesto recipe! Packed with fresh Thai basil leaves and baby spinach, this pesto has a lovely nuttiness from the use of roasted peanuts and a tangy kick from lime juice and fish sauce. Simply blend with garlic, chilli, parmesan cheese, and oil until smooth. It's perfect tossed with pasta, drizzled over grilled chicken, or spread on sandwiches for a taste of Thailand in every bite!
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Total Time:10 minutes mins
Course: Condiment
Cuisine: Fusion, South East Asian, Thai
Keyword: Basil Pesto, Pesto, Thai Basil
Servings: 1 2/3 cup
Author: Kate

Equipment

  • Food processor, blender or mortar & pestle

Ingredients

  • 2 cups packed Thai basil leaves
  • 1 cup baby spinach leaves
  • 3 cloves garlic
  • ¼ cup unsalted roasted peanuts (see notes)
  • ¼ cup grated parmesan cheese
  • 1 long green chilli, roughly chopped (optional or deseeded for less heat)
  • Juice of 1 lime
  • 2 teaspoon fish sauce (optional)
  • 2 teaspoons brown sugar
  • Salt & pepper, to taste (see notes)
  • ½ cup neutral oil (canola, rice bran, sunflower, grapeseed, peanut etc)

Instructions

  • Place all ingredients (except oil) into the bowl of a food processor and pulse until roughly chopped.
  • With the motor running, gradually add the oil in a thin steady stream until well combined. Transfer to an airtight container or glass jar and chill until required. Serve as desired.

THERMOMIX INSTRUCTIONS

  • Place all ingredients (except oil) into the TM bowl. Mix for 15 seconds, Speed 7. Scrape down the sides.
  • Add your oil of choice, cover, mix for 10 seconds, Speed 4.
  • Use immediately or transfer to an airtight container or glass jar and chill until required.

Notes

COOKS NOTES:
Oven Temps: 
Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup =  250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  • FISH SAUCE & SALT:
    When using the fish sauce you may not need to add any salt. After it has been  blended, have a taste test to see if it needs it or not. I only added a small pinch. If not using fish sauce though, you will need to add up to 1 teaspoon or so.
  • USING OTHER NUTS:
    You can use any nut your prefer in the pesto. Cashews would work beautifully as would roasted almonds, walnuts or macadamia nuts. 
  • TO MAKE GLUTEN FREE:
    Omit the fish sauce OR make sure to use a gluten-free one. If omitting, add up to 1 teaspoon of salt instead. Also make sure the other ingredients you use are not processed on the same lines as any form of gluten (such as the peanuts) especially if making for coeliacs, so make sure to read the packet.
  • TO MAKE VEGETARIAN:
    Omit the fish sauce and use up to 1 teaspoon of salt instead.
  • TO MAKE VEGAN:
    Omit the fish sauce and parmesan cheese. Replace with salt and a couple of tablespoons of nutritional yeast instead or you can omit the parmesan all together.
  • USING REGULAR BASIL
    Simply swap the Thai basil for regular Italian basil. Instead of peanuts though I would use something like toasted pine nuts, almonds or walnuts. Omit the fish sauce and brown sugar too and season well with salt and cracked black pepper.
 

Loading

Posted In: Condiments & Sauces, Pasta, Vegetables

Get on the List

You’ll Also Love

Chilli Garlic Crisp Oil in jar and saucerChilli Garlic Crisp Oil
soy sauce noodles in white bowlQuick Cantonese Style Soy Sauce Noodles
Indian Mint Chuntney in a bowl with herbs and garlic and spoon on marble backgroundIndian Mint Chutney (Pudina Chutney)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

Indian Yellow Rice

About Photo
Hi there! I'm Kate, an avid food lover and cooking enthusiast. Join me on a global culinary adventure as I whip up a storm with my favourite dishes from around the world. From my kitchen to yours, discover easy, delicious, and sometimes unique recipes that might just become your new favourites!

Stay Updated

Search

EXPLORE CATEGORIES

  • Appetisers & Dips
  • Breakfast & Brunch
  • Condiments & Sauces
  • Curries
  • Meat & Poultry
  • Pasta
  • Salads & Sides
  • Seafood
  • Soups
  • Sweets
  • Vegetables

Trending Now

hey there!

I'm eager to hear about your culinary creations! If you've tried a recipe from Feed Me Kate, please share your thoughts and suggestions in the comments section below each recipe. Your feedback is greatly appreciated. Thanks for visiting! Cheers, Kate x

BROWSE BY COURSE

  • Breakfast & Brunch
  • Appetisers & Dips
  • Condiments & Sauces
  • Meat & Poultry
  • Seafood
  • Salads & Sides
  • Vegetables
  • Pasta
  • Soups
  • Sweets

Latest on Instagram

Penang Chicken Curry!! Been a bit cold and windy Penang Chicken Curry!!

Been a bit cold and windy here the last 2 days so a curry was definitely on the table!! 

So easy and delicious to whip up. I love all Thai curries but Penang is my partners absolute fave so this was for him!! I of course add heaps of chilli to mine as I like a good kick 🌶️ 

Have a fab Friday and an awesome weekend!! 😎💜😊

#penang #chickenpenang #chickencurry #thaicurry #thaipenang #kaffirlimeleaves #chilli #chickendinner #easycurry #currypaste #coconutcream #feedmekate
Asian Pork & Broccolini Bowls ✨RECIPE✨ These Asian Pork & Broccolini Bowls ✨RECIPE✨

These pork bowls are SOOOO quick and easy to make and everyone, including the kids will enjoy it!

Not a fan of pork? Simply swap the pork mince out for extra lean beef, chicken or turkey!  You could also swap the broccolini out for snow peas, more green beans, Asian greens, zucchini or regular broccoli. 🥦 Simply use what’s you have or what your family enjoys! It’s very versatile - leave the chilli 🌶️ out or add more depending on your heat tolerance. 😎

Have a Happy day 🌺🌈

RECIPE ⬇️

Asian Pork & Broccolini Bowls
 
INGREDIENTS: - Serves 4

1 tablespoon oil
3 cloves garlic, finely chopped 
1/2 long red chilli, deseeded and finely chopped (Optional)
500g Extra Lean pork mince (or your choice of mince)
2 bunches broccolini, cut into 3cm lengths
1 cup chopped green beans
2 spring onions, cut into 3cm lengths

STIR-FRY SAUCE:
1/4 cup oyster sauce
1/4 cup water
1 tablespoon kecap manis
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons brown sugar or honey
2 teaspoons cornflour

TO SERVE:
Cooked rice of choice 
Finely shredded carrot
Spring onions, sliced, extra to garnish
Herb to garnish if desired (I used some Thai basil as that’s what I had)

1 Combine Stir-Fry Sauce ingredients in a jug or bowl until throughly combined. Set aside.
2 Heat oil in a large frying pan over medium high heat. Add the garlic and chilli (if using) and cook for 30 seconds. Crumble in the pork mince then cook, breaking up with a spoon for 5 minutes or until cooked through. 
3 Add the broccolini and green beans. Cook, stirring for 2 minutes or until just starting to soften. Add the prepared Stir-Fry Sauce and the spring onions and cook for a further 1-2 minutes or until vegetables are just soft (but still a little crunchy) and the sauce has thickened.
4 Serve with rice and garnish with shredded carrot, extra spring onions, sliced red chilli (if using) and a sprig of herbs. Enjoy 😊 

#asianbowl #healthypork #highprotein #quickdinner #mincerecipe #oystersauce #porkstirfry #easymealprep #feedmekate #foodandbeverageonly #homecookcollective #healthiermeals
HEALTHY ZUCCHINI FRITTERS Recipe! This was lunch HEALTHY ZUCCHINI FRITTERS Recipe! 

This was lunch yesterday! Couple of my zucchini fritters with a poached egg, green leafy salad and a side of cherry tomatoes, red onion and some @stickybalsamic pearls. 

You could of course do so many things with these fritters. Serve with bacon, avocado, toast, smoked salmon, in a sandwich or wrap…the list is endless. 

Recipe below. I made them in my Thermomix but I have given directions for using a food processor. You could even just mix in a bowl. Just make sure you squeeze as much liquid as possible from the zucchini. You want the mixture to be quite firm so that you can almost shape them in the palm of your hand 🖐️ 

HEALHTY ZUCCHINI FRITTERS

Makes 8 

600g zucchinis
2 teaspoons salt, divided
100g grated mozzarella
50g grated light cheese
2 spring/green onions, roughly chopped
1/2 cup fresh parsley leaves
1/2 cup basil leaves
1 teaspoon dried oregano leaves
1 1/2 teaspoon garlic granules
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 egg
75g (1/2 cup) wholemeal self-raising flour
125g can corn kernels, drained

1 Grate the zucchini into a bowl. Add the 1 teaspoon of the salt and mix to combine. Transfer onto a clean tea towel, chux or cheesecloth and wring out to remove as much liquid as possible. (Squeeze this really well then squeeze again)

2 Place cheese, spring/green onions, parsley, basil, oregano, garlic granules, cumin, pepper and remaining salt into a food processor. Mix until throughly combined. 

3 Add the zucchini, egg and flour. Process until combined. Add the corn and fold through. The mixture should be quite firm . If it’s too wet, add some more flour. (you almost want to be able to shape them with your hands kinda firm).

4 Heat a drizzle of olive oil in a non-stick pan over medium heat. Add 4 heaped spoonful of the mixture and flatten with the back of a spatula. Cook for 4-5 minutes each side or until golden brown and cooked through. Repeat with remaining mixture and a little more oil. Cool on a wire rack  and serve as desired. 

#zucchinifritters #healthyfood #healthyzucchinifritters #fritters #zucchiniandcornfritters #poachedegg #easylunch #snacktime #feedmekate #foodandbeverageonly
Loaded Vietnamese Chicken & Soba Noodle Salad! I Loaded Vietnamese Chicken & Soba Noodle Salad!

I was craving a noodle salad yesterday so l did a fridge rummage and this baby was made! Was bloody delicious!

No recipe today as I literally just cooked some soba noodles and added whatever veggies, herbs and some poached chicken I had in the fridge, topped with noc cham dressing, sesame seeds, a few peanuts and chilli! Voila

Have a lovely Thursday 💕🌸💕

#vietnamesesalad #healthysalad #asiansalad #feedmekate #salad #foodandbeverageonly #poachedchickensalad #sobanoodles #edamame
WHITE BEAN SOUP WITH SPINACH & BACON - Healthy & L WHITE BEAN SOUP WITH SPINACH & BACON - Healthy & Low Fat! 

I usually make this soup with prosciutto but I didn’t have any so some very lean eye bacon did the trick! 

Perfect for lunches! I serve with a slice of my homemade chai sourdough bread 🥖 

Happy Monday Friends 😊

White Bean Soup with Prosciutto & Spinach

Serves 4
Prep 15 minutes
Cook 25 minutes 

1 tablespoon olive oil
1 red onion, diced
2 each carrots and celery sticks, diced
2 teaspoons each crushed garlic and fresh thyme leaves
100g prosciutto, fat trimmed, torn into bite size pieces OR lean bacon, chopped
400g can diced tomatoes
2 cups prepared vegetable stock
½ cup small pasta shapes
400g can cannellini beans, drained and rinsed (white beans)
2 cups baby spinach leaves
Harissa paste, to taste or chilli flakes

1 Heat olive oil in a large saucepan over medium high heat. Add onion, carrots, celery, garlic, thyme and prosciutto and cook, stirring, for 10 minutes or until well softened.
2 Add the tomatoes, stock and 2 cups water. Bring to the boil. Reduce heat and simmer for 5 minutes. Add the pasta and cook for a further 10 minutes or until pasta is justtender.
3. Remove from heat and stir through the spinach, cannellini beans and harissa paste to taste . Stand for 1 minute. Season to taste. Serve with fresh crunchy bread of choice. 

(I used a Smokey harissa paste which adds a spicy kick with a beautiful depth of flavour)

#whitebeans #cannellinibeans #cannellinibeansoup #healthysoups #lowfatsoup #lowfat #healthyfood #soups #spinach #babyspinach #feedmekate #foodsndbeverageonly #homecookcollective #soupsoupsoup #harissa
Healthy Thai Basil Beef Stir Fry What you’ll n Healthy Thai Basil Beef Stir Fry 

What you’ll need:

Serves 4
Time 20 min

2 tablespoons oyster sauce
1 tablespoon each kecap manis, soy sauce and fish sauce
2 teaspoons brown sugar
400g rump steak, trimmed of all visible fat, thinly sliced
3 cloves garlic, finely diced
1 long red chilli, cut into thick slices, optional
3 spring/green onions, cut into 4cm lengths 
1/2 each red and yellow capsicum , thinly sliced
1 cup each chopped green beans and broccoli florets
1 cup Thai basil leaves

1 Combine oyster sauce, kecap manis, soy, fish sauce, brown sugar and 1 tablespoon water in a small bowl stirring until sugar has dissolved. Set aside. 
2 Heat a wok over high heat and spray lightly with oil. Add half the beef, stir-fry for 1-2 min or until just browned. Transfer to a bowl and repeat with remaining beef. Set aside.
3 Spray wok again with oil, add the garlic, spring/green onions and capsicum, stir-fry for 2 min. Add the beans, broccoli and 2 tablespoons water, stir-fry for 1-2 min. Return beef to wok along with any juices and add the sauce. Stir-fry for a further 1 min. Remove from heat and stir through the Thai basil. Serve with cooked brown  rice. Garnish with extra fresh Thai basil leaves.


Happy Sunday ☀️ 

#thaibasil #thaibasilbeef #thairecipes #healthy #lowfat #healthyrecipe #beef #stirfry #stirfryrecipe #healthyeating #feedmekate #foodandbeverageonly
Spiced Salmon with Couscous, Vegetables and Balsam Spiced Salmon with Couscous, Vegetables and Balsamic Pearls. 

This was such a healthy and delicious dinner!

I pretty much had a fridge raid on my vegetable drawer! I roasted some cauliflower, zucchini, red onion and capsicum and also did some steamed greens 🥦 

For the salmon , I made a dry rub with smoked paprika, garlic powder, onion powder, chilli flakes, brown sugar, dried oregano and S & P.  I lightly oiled the fish then sprinkled the rub over to coat. Baked in a 180C air fryer for 6 minutes! 

I served all this with @ainsleyfoodscompany Moroccan medley couscous, a light sprinkle of crumbled feta and topped it off with the lovely  @stickybalsamic balsamic pearls for a burst of flavour in every bite!! (See Link in bio)

It was a cracker of a dish my friends 💚🍣

Have. fabulous Friday 🥂 😁

#affiliate #stickybalsamicpearls #healthyeating #salmondinner #couscous #roastedveggies #airfryerrecipes #spices #feedmekate #homecookcollective #bowlfood #lowfatdinner #salmon #atlanticsalmon #balsamic #stickybalsamic
Follow Me!
  • About
  • Contact
  • Image Policy
  • Privacy Policy

Copyright © 2025 Feed Me Kate · Theme by 17th Avenue