Thai Basil Pesto

closeup of a mini processor full of freshly pulsed basil and walnut pesto.

5 from 2 votes

Thai Basil pesto is an easy way to add some delicious summery vibes to your favorite dishes. Whether you're looking for a zesty dip, or just want something tasty to put on top of grilled vegetables or pasta, Thai Basil pesto hits all the right notes.

Prep Time10

Cook Time0

Total Time10

Course: Condiments, Pasta

Cuisine: American, Italian

Servings: 2 Tbps portions

Calories: 326kcal

Author: Kelly Bloom

Equipment

Ingredients

4 cup Thai Basil fresh, often found in Asian Grocery Stores
1¼ cup Parmesan cheese freshly grated
1 cup walnuts
2 clove garlic grated
2 teaspoon lemon zest fresh zest
3 tablespoon lemon juice fresh juice
⅔ cup olive oil
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Sriracha Optional

US Customary - Metric

Instructions

Wash the Thai basil and gently shake off excess water. Gently pat dry with some paper towels while removing the leaves from the stems.
Roughly chop the walnuts, grate the Parmesan cheese, peel and grate the garlic cloves, zest the lemon, and then squeeze the lemon for juice.
Lightly toast the chopped walnuts in a skillet on medium heat, then allow to cool.
Place Thai basil, grated Parmesan cheese, toasted walnuts, grated garlic, lemon zest, and lemon juice in the food processor.
4 cup Thai Basil, 1¼ cup Parmesan cheese, 1 cup walnuts, 2 clove garlic, 2 teaspoon lemon zest, 3 tablespoon lemon juice
Use the pulse function on your food processor until you get a uniform texture. Scrape the sides and pulse again for about 30 seconds so that all ingredients are incorporated evenly.
Slowly add the olive oil while mixing on high to create a creamier texture, or until you reach your desired consistency.
⅔ cup olive oil
Taste and season with salt and pepper. If you want more spice add a small amount of Sriracha sauce and pulse for 10 seconds.
½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon Sriracha
Serve immediately on hot pasta, steaks, or as a dip.

Notes

Use ice cube trays or freezer cubes to store excess pasta, and herbs. They are ready to use at a moments notice for soups, sauces, and dips.
Chop the walnuts up kind of small so they get more toasting, which adds to the flavor.
Season at the end of the processing.
If you decide to use fresh spicy peppers, use nitrile gloves to handle, seed, and slice them. This will protect your eyes and lip from burning later.
Substitute Pine Nuts for the Walnuts if you prefer.
Freezes well for up to 3 months.
Nutrition calculations are for 8 two ounce portions.