I absolutely adore this Thai basil pesto because it’s a vibrant twist on a classic, with the fresh basil and hint of lime making every bite taste like a sunny day. Plus, the toasted pine nuts and optional Thai chilies give it a unique, nutty kick that keeps my taste buds dancing!
I adore making recipes that effortlessly blend striking tastes and a hint of simplicity, like my Easy Thai Basil Pesto with Pine Nuts. My rendition stars aromatic Thai basil, toasted pine nuts, and a bracingly zippy Parmesan cheese.
It gets blended with garlic and lime juice into a fresh and vibrant taste profile. The extra-virgin olive oil mixes in very nicely but still with the option of using more or less depending on how you feel.
While Thai bird chilies aren’t mandatory, they do provide a pretty solid punch (and a good amount of vitamin C) if you choose to include them. Nutritionally, this pesto is a powerhouse.
Ingredients
Thai Basil Leaves:
Imparts aromatic, anise-like flavor; high in antioxidants.
Pine Nuts:
Smooth consistency; gives nutritious lipids and a protein shot.
Parmesan Cheese:
Taste like nuts; imparts umami and calcium.
Garlic:
Intensifies taste; superb source of allicin, which is good for the heart.
Extra-Virgin Olive Oil:
Pesto smoothens; it’s jam-packed with heart-healthy monounsaturated fats.
Ingredient Quantities
- 2 cups fresh Thai basil leaves, packed
- 1/2 cup pine nuts, toasted
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, peeled
- 1/2 cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- Salt, to taste
- Freshly ground black pepper, to taste
- 1–2 Thai bird chilies, optional for heat
Instructions
1. Assemble all the components to ensure the pesto production goes seamlessly from start to finish.
2. In a dry skillet, over medium heat, toast the pine nuts, stirring often, until they are golden brown and aromatic. Let the nuts cool.
3. Put the leaves of Thai basil, the toasted pine nuts, the grated Parmesan cheese, and the garlic cloves into a food processor.
4. For a pinch of heat, toss in 1–2 Thai bird chilies if you’d like it spicy. But even if you add them, I can’t really guarantee any actual spiciness since we never actually really felt the heat from the final product.
5. Combine the ingredients in the processor. Pulse them a few times until they are combined but still coarsely chopped.
6. With the processor running at a low speed, slowly drizzle in the extra-virgin olive oil through the feed tube, continuing to blend until the mixture is smooth and well combined.
7. Invite freshly squeezed lime juice to the bowl and season everything with salt and perfectly cracked black pepper to taste.
8. Blend the lime juice and seasonings throughout the pesto by pulsing the mixture a few more times.
9. Taste and adjust the flavoring as necessary, adding more salt, pepper, or lime juice to meet your tastes.
10. Thai basil pesto can be used as a sauce, spread, or dip. Transfer the pesto to a clean jar or an airtight container for storage. Then either way, enjoy this wonderful, vibrant, and lightly nutty creation!
Equipment Needed
1. Dry Skillet
2. Wooden Spoon or Spatula
3. Food Processor
4. Measuring Cups
5. Measuring Spoons
6. Knife
7. Cutting Board
8. Grater (for Parmesan)
9. Citrus Juicer (for lime)
10. Airtight Container or Jar for Storage
FAQ
- Can I substitute Thai basil with regular basil?If Thai basil is not available, you can use normal basil; however, it will taste a bit different.
- What is the purpose of toasting the pine nuts?The flavor is enhanced, and the natural oils are brought out when you toast. You also add a nutty richness to the pesto.
- How should I store this pesto?Keep it in an airtight container in the refrigerator for up to a week, or freeze it for longer-term storage.
- Is there a substitute for Parmesan cheese to make it dairy-free?Nutritional yeast can serve as a dairy-free substitute that provides a comparable cheesy taste.
- How spicy is the pesto if I add the Thai bird chilies?The kick from the chilies is substantial, so modify the quantity to suit your desired spice level.
- Can I use a food processor to make this pesto?Indeed, a food processor functions perfectly for mixing all the components into a smooth pesto.
Substitutions and Variations
Substitute regular sweet basil or spinach for the milder flavor of Thai basil leaves.
Replace pine nuts with walnuts, almonds, or cashews.
Parmesan cheese can be replaced in the following ways:
1. Use Pecorino Romano; it is an adequate substitute for Parmesan cheese.
2. Use nutritional yeast; it is a great option for a vegan substitute for Parmesan cheese.
Use red pepper flakes or a small jalapeno instead of Thai bird chilies. They will give you the same heat level.
Lemon juice can be used in place of lime juice.
Pro Tips
1. Chill the Food Processor Bowl: Before you begin, place the food processor bowl and blade in the freezer for about 10 minutes. This can help keep the basil leaves from warming during processing, which helps preserve their vibrant green color.
2. Adjust Toasting to Your Taste: While toasting the pine nuts, pay close attention as they can go from golden to burnt quickly. Adjust the toasting time to achieve the depth of flavor you prefer—richer toasted nuts will add more complexity to the pesto.
3. Preserve Brightness with Ice: When blending, add a couple of ice cubes to the mixture. This not only preserves the fresh green color but can also prevent the pesto from turning brown over time.
4. Control Heat Levels: If you want more heat from the Thai bird chilies, you can increase their number or adjust by adding a pinch of cayenne pepper or red chili flakes. Incorporate them slowly, tasting as you go to achieve your desired spiciness.
5. Enhance Flavor with Zest: Consider adding a bit of lime zest along with the juice for an extra citrusy punch that complements the herbal notes of the Thai basil. This small addition can elevate the overall flavor profile of the pesto.
Easy Thai Basil Pesto With Pine Nuts Recipe
My favorite Easy Thai Basil Pesto With Pine Nuts Recipe
Equipment Needed:
1. Dry Skillet
2. Wooden Spoon or Spatula
3. Food Processor
4. Measuring Cups
5. Measuring Spoons
6. Knife
7. Cutting Board
8. Grater (for Parmesan)
9. Citrus Juicer (for lime)
10. Airtight Container or Jar for Storage
Ingredients:
- 2 cups fresh Thai basil leaves, packed
- 1/2 cup pine nuts, toasted
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, peeled
- 1/2 cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- Salt, to taste
- Freshly ground black pepper, to taste
- 1–2 Thai bird chilies, optional for heat
Instructions:
1. Assemble all the components to ensure the pesto production goes seamlessly from start to finish.
2. In a dry skillet, over medium heat, toast the pine nuts, stirring often, until they are golden brown and aromatic. Let the nuts cool.
3. Put the leaves of Thai basil, the toasted pine nuts, the grated Parmesan cheese, and the garlic cloves into a food processor.
4. For a pinch of heat, toss in 1–2 Thai bird chilies if you’d like it spicy. But even if you add them, I can’t really guarantee any actual spiciness since we never actually really felt the heat from the final product.
5. Combine the ingredients in the processor. Pulse them a few times until they are combined but still coarsely chopped.
6. With the processor running at a low speed, slowly drizzle in the extra-virgin olive oil through the feed tube, continuing to blend until the mixture is smooth and well combined.
7. Invite freshly squeezed lime juice to the bowl and season everything with salt and perfectly cracked black pepper to taste.
8. Blend the lime juice and seasonings throughout the pesto by pulsing the mixture a few more times.
9. Taste and adjust the flavoring as necessary, adding more salt, pepper, or lime juice to meet your tastes.
10. Thai basil pesto can be used as a sauce, spread, or dip. Transfer the pesto to a clean jar or an airtight container for storage. Then either way, enjoy this wonderful, vibrant, and lightly nutty creation!
