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    Home » Asian

    Thai Basil Pesto

    By admin | Published: Feb 21, 2021 | Modified: Mar 5, 2022

    TO THE RECIPE
    pin for Thai basil pesto with pesto on a spoon

    This Thai Basil pesto with cashews brings a fresh burst of Asian flavour to stir fries, noodles, chicken and salmon.

    Thai basil in a small pink bowl with cashews and Thai basil leaves and flowers around the outside
    Jump to:
    • What is Thai Basil
    • Why we love this pesto recipe
    • Ingredient notes and substitutions
    • How to use Thai basil pesto
    • FAQ
    • Storing Pesto
    • More Asian inspired vegan recipes for you
    • Thai Basil Pesto

    What is Thai Basil

    Thai basil is a strong herb, aniseedy and peppery and popular throughout Southeast Asia. I have found it to be an easy herb to grow – in Sydney anyway! So I am currently developing recipes to use up an abundance of Thai basil – like these vegan Thai basil lettuce cups.

    Why we love this pesto recipe

    • Quick and easy to make.
    • Adds a lovely burst of flavour to dishes.
    • A great simple recipe for using up Thai Basil.
    • It’s a vegan pesto
    Close up of Thai pesto on a spoon, ready to use

    Ingredient notes and substitutions

    • Thai Basil – This pungent, slightly spicy aniseedy basil is used extensively over Southeast Asia. if you can’t get Thai Basil, substitute Italian basil and add a couple of mint leaves and sprig of fresh dill.
    • Cashew nuts – you can substitute peanuts for a Thai flavour. If you want a nut free Thai pesto then use sunflower seeds or pumpkin seeds.
    • Fresh Lemon Juice – Adds a fresh acidity. Substitute with a little rice wine vinegar.
    • Soy Sauce – provides a saltiness that parmesan would bring to a traditional Italian pesto.
    Ingredients for Thai pesto on a grey concrete tray, soy sauce, olive oil and cashews in bowls, Thai basil and half a lemon around them

    How to use Thai basil pesto

    • Noodles – stir through hot boiled noodles and enjoy simply, as is, or add cooked prawns/shrimp or salmon.
    • Use with grilled chicken.
    • Spoon on top of corn fritters
    • Stir through soup
    • As a toast, bruschetta or crostini topping, delicious with sliced fresh peaches and mozzarella, or with fresh tomatoes (as pictured below).
    Serving suggestion: Pesto spread on a slice of toast with tomatoes on top and a spoon of extra pesto on the side.

    FAQ

    What can I do with alot of Thai Basil?

    As well as making Thai Basil pesto, you can add it to Asian or Indian dishes.

    Can you substitute Thai Basil for regular Basil?

    Yes you can. It won’t provide the same amount of flavour, so add a few leaves of mint or dill.

    Can I freeze pesto?

    Yes you can. The best way to freeze it is to place into ice cube trays and freeze, then you can remove one or two cubes as needed, keeping the rest frozen.

    Storing Pesto

    • Fridge – This will keep in the fridge for 2-3 days. To prevent air from getting to the pesto – which can turn it brown – smooth the surface of the pesto and cover with a drizzle of olive oil to stop the air from getting to it.
    • Freezer – Place in ice cube trays and freeze for up to 3-4 months.
    pot of pesto made with Thai basil and cashew nuts, with extra Thai basil and cashews scattered around the dish

    More Asian inspired vegan recipes for you

    • Peanut Miso Noodle Soup
    • Vegan Dan Dan Noodles
    • Quick and Easy Sesame Noodles
    • Japanese Style Silverbeet with sesame miso dressing

    Thai Basil Pesto

    Author: Robyn

    This Thai Basil pesto with cashews brings a fresh burst of Asian flavour to stir fries, noodles, chicken and salmon.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Course Dips | Sauces
    Cuisine Asian, Thai
    Servings 4 people
    Calories 187 kcal

    Ingredients
      

    • ½c (70g) Cashew Nuts
    • 2 large handfuls Thai Basil Leaves
    • 3 tablespoons Olive Oil
    • ½ Lemon juiced
    • 1 teaspoon Soy Sauce

    Instructions
     

    • Toast the cashew nuts in a dry non-stick pan until starting to turn golden brown.
    • Tip out onto a plate and leave to cool.
    • Once cool, tip the cashews into a small blender with the Thai basil, olive oil, lemon juice and soy sauce.
    • Blend until desired consistency. I like my pesto quite chunky.
    • Check and add more lemon juice or soy sauce as required.
    • Use straight away, or cover well and store in the fridge for up to 2-3 days.

    Notes

    Thai Basil – This pungent, slightly spicy aniseedy basil is used extensively over Southeast Asia. if you can’t get Thai Basil, substitute Italian basil and add a couple of mint leaves and sprig of fresh dill.
    Cashew nuts – you can substitute peanuts for a Thai flavour. If you want a nut free Thai pesto then use sunflower seeds or pumpkin seeds.
    Substitute the lemon juice with a little rice vine vinegar.
    Keep in the fridge, covered, for up to 2-3 days.
    To freeze the pesto: spoon into ice cube trays and take out as needed.

    Nutrition

    Calories: 187kcalCarbohydrates: 6gProtein: 3gFat: 18gSaturated Fat: 3gSodium: 86mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 14IUVitamin C: 7mgCalcium: 10mgIron: 1mg
    Keyword dairy free pesto, Thai basil recipe, Thai pesto, vegan pesto

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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