Flavourful and nourishing! This vegan Thai basil pesto is a flavourful and vegan twist on the traditional basil pesto. It is delicious with roasted meat, pasta, cooked vegetables, and more.
This vegan Thai basil pesto is a flavorful twist on traditional pesto that incorporates the distinctive taste of Thai basil. And this version does with just a few ingredients and is ready in five minutes. The best part? It is also entirely plant-based.
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Thai basil vs. sweet basil
Growing herbs at home is so easy and satisfying. Especially if you want to branch out and try more unusual herbs than the ones you are used to. This brings me to the delicious herb Thai basil. But what is the difference between the common sweet basil and its Asian counterpart?
When comparing their look, sweet basil leaves are softer and shinier. They also come in a slightly round shape. On the other hand, the leaves of the Thai basil plant are more serrated, matte, and sturdier. Thai basil has purple stems. Its blooms also come in a purple hue. It is a good indicator to look for if searching for the herb in farmers' markets and stores.
Moreover, Thai basil has a different flavor profile than sweet basil, also called Italian basil. Sweet basil has a well sweeter taste with a hint of pepper. On the other hand, Thai basil is spicier with hints of anise and liquorice. Its distinct flavor goes well with Southeast Asian dishes like this quick yellow vegetable curry, stir-fries, and more.
With this recipe, I wanted to give the classic Italian pesto a delicious twist. Love pesto? Try my wild garlic pistachio pesto zoodles to reap all the benefits of seasonal produce.
Why you'll love this recipe
If you like basil pesto, you will love this Thai version of the Italian classic:
- ready in 5 minutes
- easy to make
- vegan
- gluten-free
- low carb
Ingredient notes
- Thai basil – Look for Thai basil in Asian supermarkets, and farmers' markets or grow it at home to have on hand.
- Garlic – The spicy garlic flavor is a must in pesto and goes so well with Thai basil.
- Cashew nuts – Use raw and unsalted cashews for this Thai basil pesto. You can substitute them for pine nuts, peanuts, or other nuts.
- Olive oil – I used good quality extra-virgin olive oil for this recipe.
- Rice wine vinegar – Substitute rice vine vinegar with fresh lime or lemon juice if needed.
- Salt & pepper – Season the pesto according to your taste and use more if you want the pesto to be spicier.
See recipe card for quantities.
Tips & substitutions
- Use fresh ingredients – The key to a great pesto is high-quality ingredients. Make sure you use fresh Thai basil, garlic, and nuts.
- Gradually add oil – While the food processor is running, slowly drizzle in the oil until the pesto reaches your desired consistency.
- Get the desired consistency – If the pesto is too thick, slowly add olive oil and pulse until you reach the desired consistency. If it is too thin, add more Thai basil and cashew nuts. Pulse again until the desired consistency is reached.
- Spice it up – Add fresh chili or red pepper flakes to add a bit of heat to the pesto if you like.
How to make Thai basil pesto
Step 1: In a food processor, combine the cashews, garlic, Thai basil leaves, rice wine vinegar, salt, and black pepper.
Step 2: Pulse a few times to chop the ingredients. With the food processor running, slowly pour in the olive oil until the pesto reaches your desired consistency. You may need to stop and scrape down the sides of the bowl with a spatula a few times.
Step 3: Taste the pesto and add more salt or pepper if needed.
Step 4: Serve the pesto immediately, or store it in an airtight container in the refrigerator for up to one week. You can also freeze the pesto for up to three months.
Expert tip
If you are not planning to use this vegan Thai basil pesto immediately, transfer it to a sealable jar. Pour a thin layer of olive oil over the top to help keep it from turning brown and stay fresh.
How to use vegan Thai basil pesto
- Potatoes– My favorite way to eat this pesto is served with roasted or baked potatoes like these roasted potatoes with spring greens.
- Pasta and noodles – Pair it with pasta or add it to pasta dishes like this bacon and mushroom pasta.
- Vegetables – This Thai basil pesto is delicious with grilled or roasted vegetables.
- Meat, Fish & Seafood – The flavourful pesto is also delicious with grilled or roasted lean protein.
- Tofu – It also goes well with plant-based protein.
- Spread or dip – Branch out and use this pesto as a flavourful spread on homemade pita chips or serve it as a dip for crunchy appetizers and snacks. It is also a delicious addition to this healthy breakfast bread.
- Condiment – Serve it with roasted vegetables like these air fryer crispy roasted carrots and herb-roasted butternut squash.
Recipe FAQs
Yes, you can make this pesto with other varieties of basil too, but you will lose some of the distinct flavor Thai basil is known for.
Mix the sweet basil with cilantro or sweet mint to achieve a similar flavor. In this recipe, where the herb is a central ingredient, it is best to use Thai basil.
Store the pesto in a jar and cover it with a thin layer of olive oil. Seal the jar and store it in the fridge for up to one week.
To freeze Thai basil pesto, spoon it into an ice cube tray, filling each compartment about ⅔. Cover the tray with plastic wrap or foil and place it in the freezer.
Once the pesto is frozen, remove the cubes from the tray and transfer them to a freezer bag or airtight container. Label and date the container, and store it in the freezer for up to three months.
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📖 Recipe
Vegan Thai Basil Pesto
Ingredients
- 30 g Thai basil leaves (2 loosely packed cups)
- 2 cloves garlic
- 35 g raw, unsalted cashews (¼ cup)
- 60 ml olive oil (¼ cup)
- 1 tablespoon rice wine vinegar
- ⅛ teaspoon salt
- pepper to taste
Instructions
- In a food processor, combine the cashews, garlic, Thai basil leaves, rice wine vinegar, salt, and black pepper. Pulse a few times to chop the ingredients.
- With the food processor running, slowly pour in the olive oil until the pesto reaches your desired consistency. You may need to stop and scrape down the sides of the bowl with a spatula a few times.
- Taste the pesto, add more salt or pepper if needed, and serve.
Notes
- Gradually add oil – While the food processor is running, slowly drizzle in the oil until the pesto reaches your desired consistency.
- Get the desired consistency – If the pesto is too thick, slowly add olive oil and pulse until you reach the desired consistency. If it is too thin, add more Thai basil and cashew nuts. Pulse again until the desired consistency is reached.
- Storing options – Serve the pesto immediately, or store it in an airtight container in the refrigerator for up to one week. You can also freeze the pesto for up to three months.
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