Every year I get giddy when my Thai Basil gets large enough to harvest, because I know it is time for Thai Basil Pesto! Read more for where I get my Thai Basil plants, what I use this amazing pesto for and most importantly the RECIPE!
Ahhh…Thai Basil, isn’t it beautiful! I grow mine in a pot on my back deck (Thai Basil likes it hot and sunny). I use a large pot and usually plant both regular basil and thai basil together (because of course I’m going to make some regular pesto this summer as well! And caprese. Of course caprese.).
I get my plants from Marshall’s Gardens, a little gem in the Minneapolis suburbs. I was really nervous this year, because I planted my garden and pots so late (cold temps + late snows + traveling = unorganized me). Luckily, I had nothing to worry about. They still had a few of these beauties and since I planted them in my pot on my deck, they’re growing like wildfire!
Making the Thai Basil Pesto is SO easy! Just throw everything into your food processor. Pulse until a pesto-like texture and remove to a glass container for storage. One bowl to clean. The ONLY bad thing is that each batch doesn’t make more. The good news is Thai Basil Pesto is so flavorful you won’t need more than a little bit to flavor your food!
Now that you have your Thai Basil Pesto, how can you use it? My favorite is for Thai Basil Noodle Bowls (combine rice noodles (affiliate link), vegetables and a Tablespoon of Thai Basil Pesto. It is also great on grilled chicken, beef or salmon! Mix it with some rice and vegetables for an Asian Inspired Stir Fry!
Looking for some jars to store this pesto? I use these wide mouth 8 ounce jars (affiliate link) if I am going to use it all. I divide the pesto in half and freeze in these 4 ounce jars (affiliate link) if I’m not going to use it all within the week. In fact I store almost everything in these kinds of jars!
Thai Basil Pesto
This summary Thai Basil Pesto is the perfect addiction to noodles, fish, chicken, beef or rice! Full of flavor, it comes together in 5 minutes in the food processor!
- 2 cups thai basil leaves
- 2 garlic cloves
- 2 Tablespoons peanuts
- 1.5 Tablespoons dark sesame oil
- 1 Tablespoon brown sugar
- 1 Tablespoon rice vinegar
- 1 Tablespoon fish sauce (soy sauce if you're vegetarian!)
- 1 teaspoon red pepper flakes
Place all ingredients in the food processor and pulse until a pesto-like consistency.
Store in a glass jar in the refrigerator.
This will keep for approximately 4 days in the refrigerator. Bring to room temperature before serving.
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