I absolutely adore this recipe because it combines the vibrant flavors of Thai basil with the creamy richness of Parmesan and the satisfying crunch of roasted cashews, creating a unique twist on the classic pesto pasta that transports my taste buds straight to flavor town. Plus, it’s so easy to whip up and totally Instagram-worthy with those cherry tomatoes and fresh basil garnishes, making it the perfect dish to impress friends at any casual dinner party.
My favorite part of cooking is taking classic recipes and putting a fresh twist on them. My Thai Basil Pesto Pasta may sound a bit too adventurous when you first hear it, but bursting with flavor as it is, I would argue quite vigorously that it is a classic in its own right.
Thai basil is definitely part of the flavor profile of my pesto, but it’s just the beginning. Roasted cashews add earthiness, and the rest of the ingredients—lime juice, fish sauce, olive oil, and a hefty portion of flavor—bring us to Umami City, where we all want to live.
Ingredients
Basil leaves, Thai: Leaves are sweet, aromatic, and slightly spicy.
They are good sources of antioxidants and have a variety of nutritional values.
Cashew Nuts, When Roasted: Texturally creamy; rich in healthy, unsaturated fats; a decent source of plant-based proteins.
Garlic: Flavor pungent; health immunity support; allicin contains.
Parmesan cheese contributes umami flavor and creaminess; it is an excellent source of calcium.
Heart-healthy fats are what make extra-virgin olive oil safe and satisfactory to consume.
They are what lead to the formation of the smooth and moist texture that olive oil has.
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Lime Juice: Zesty, intensifies taste, and loaded with vitamin C.
Fish sauce: Provides salty, savory depth, and is a source of umami flavor.
Ingredient Quantities
- 1 cup fresh Thai basil leaves
- 1/4 cup roasted cashew nuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1/4 teaspoon coarse salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 8 ounces pasta of choice (e.g. spaghetti, linguine)
- Optional: Red chili flakes, to taste
- Optional: Cherry tomatoes, halved, for garnish
- Optional: Fresh basil leaves, for garnish
Instructions
1. Prepare a large pot of water at a rolling boil and salted to taste. Add the pasta to the pot and boil according to package directions until tender but still a bit firm to the tooth. Before draining, save about 1/2 cup of the starchy cooking liquid. Then, drain the pasta in a colander and set aside.
2. A food processor is the perfect tool for making pesto. In its large bowl, the processor has enough room for a good quantity of ingredients, and its sharp, fast-spinning blades make quick work of any chopping, mincing, or blending that our recipes call for. To make Thai basil pesto in a food processor, combine these ingredients: leaves from 1 bunch Thai basil, 4 ounces roasted cashew nuts, 3 garlic cloves (coarsely chopped), 4 ounces grated Parmesan cheese (or other hard cow’s milk cheese), 1 lime (juiced), 2 tablespoons fish sauce, 1 teaspoon salt, and freshly ground black pepper to taste.
3. Chop the ingredients roughly by pulsing the mixture.
4. With the processor running, incrementally add the extra-virgin olive oil, drizzling it in slowly, until the pesto achieves a smooth and creamy consistency. If you need to, scrape down the sides with a rubber spatula to ensure all ingredients are incorporated.
5. Sample the pesto and season it as needed with additional salt, pepper, or lime juice. You can also add red pepper flakes if you want a little more heat.
6. In a big bowl, combine the cooked pasta with the Thai basil pesto, adding a little reserved pasta water at a time to reach the consistency you like and help the sauce coat the pasta evenly.
7. After the pesto sauce thoroughly coats the pasta, move it to a platter or bowl for serving.
8. If desired, you can enhance the appearance of the dish with halved cherry tomatoes and fresh basil leaves, giving you a dish that looks as good as it tastes.
9. Enjoy your Thai Basil Pesto Pasta with extra Parmesan if you’d like, but remember to serve it immediately for best flavor and texture.
10. Any leftover pesto should be stored in an airtight container in the refrigerator. There, it should remain good for up to a week. To reheat the pasta, I recommend either adding a little splash of water or olive oil—both work equally well—to refresh the sauce.
Equipment Needed
1. Large pot
2. Colander
3. Food processor
4. Rubber spatula
5. Large bowl
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
10. Serving platter or bowl
FAQ
- Q: Can I substitute Thai basil with regular basil?A: Yes, it is possible to use ordinary basil, but the flavor will be somewhat different. Thai basil has a distinctive flavor that’s similar to anise.
- Q: What can I use instead of fish sauce for a vegetarian option?A: If you want to replace fish sauce but still have that umami flavor in your dish, you can use soy sauce or tamari.
- Q: How can I make this recipe nut-free?A: For a nut-free version, you can substitute roasted cashews with sunflower seeds or pumpkin seeds.
- Q: What pasta works best with this pesto?A: Works well any type of pasta, but particularly excellent at catching the sauce are spaghetti, linguine, and fettuccine.
- Q: Can I make the pesto in advance?Yes, the pesto can be made up to 3 days in advance and kept in the refrigerator in a container that is airtight.
- Q: How can I adjust the spiciness?If you want extra heat, add red chili flakes to your taste. If you prefer a milder flavor, don’t add them at all.
- Q: Is there a vegan alternative to Parmesan cheese?Vegan substitutes for Parmesan can include either nutritional yeast or a cheese that is free from dairy.
Substitutions and Variations
For a milder flavor, substitute 1 cup of fresh sweet basil leaves for 1 cup of fresh Thai basil leaves.
You can switch out the 1/4 cup roasted cashew nuts for 1/4 cup roasted peanuts for a barely noticeable (to most folks) change in flavor. It will not affect the outcome of the recipe or the way it tastes in any discernible manner.
You can substitute nutritional yeast for a dairy-free option for this recipe. Use 1/4 cup nutritional yeast in place of the 1/4 cup grated Parmesan cheese.
1 tablespoon fish sauce can be replaced with 1 tablespoon soy sauce for a vegetarian substitute.
1/4 cup extra-virgin olive oil can be replaced with 1/4 cup coconut oil for a hint of tropical flavor.
Pro Tips
1. Toast the Cashews: Before adding the cashew nuts to the food processor, consider lightly toasting them in a dry skillet over medium heat. This will enhance their flavor and add a slightly nutty aroma to the pesto.
2. Chill the Olive Oil: If your food processor tends to heat up during processing, chill the olive oil before drizzling it in. This helps maintain the vibrant green color of the basil by preventing it from turning dark due to heat exposure.
3. Balance the Flavors: Taste the pesto before mixing it with the pasta and adjust the balance of flavors. You can add more lime juice to enhance acidity or a touch of sweetness with a bit of honey if the pesto tastes too sharp or salty.
4. Reserve More Pasta Water: Always reserve more pasta cooking water than you think you’ll need. The starchy water not only helps the sauce adhere better to the pasta but can also help adjust the texture of the pesto without making it oily.
5. Fresh Basil Garnish: For an extra burst of freshness, tear a few Thai basil leaves by hand to garnish the dish just before serving. This adds a nice aroma and brightens up the overall presentation.
Thai Basil Pesto Pasta Recipe
My favorite Thai Basil Pesto Pasta Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Food processor
4. Rubber spatula
5. Large bowl
6. Measuring cups
7. Measuring spoons
8. Knife
9. Cutting board
10. Serving platter or bowl
Ingredients:
- 1 cup fresh Thai basil leaves
- 1/4 cup roasted cashew nuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1/4 teaspoon coarse salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 8 ounces pasta of choice (e.g. spaghetti, linguine)
- Optional: Red chili flakes, to taste
- Optional: Cherry tomatoes, halved, for garnish
- Optional: Fresh basil leaves, for garnish
Instructions:
1. Prepare a large pot of water at a rolling boil and salted to taste. Add the pasta to the pot and boil according to package directions until tender but still a bit firm to the tooth. Before draining, save about 1/2 cup of the starchy cooking liquid. Then, drain the pasta in a colander and set aside.
2. A food processor is the perfect tool for making pesto. In its large bowl, the processor has enough room for a good quantity of ingredients, and its sharp, fast-spinning blades make quick work of any chopping, mincing, or blending that our recipes call for. To make Thai basil pesto in a food processor, combine these ingredients: leaves from 1 bunch Thai basil, 4 ounces roasted cashew nuts, 3 garlic cloves (coarsely chopped), 4 ounces grated Parmesan cheese (or other hard cow’s milk cheese), 1 lime (juiced), 2 tablespoons fish sauce, 1 teaspoon salt, and freshly ground black pepper to taste.
3. Chop the ingredients roughly by pulsing the mixture.
4. With the processor running, incrementally add the extra-virgin olive oil, drizzling it in slowly, until the pesto achieves a smooth and creamy consistency. If you need to, scrape down the sides with a rubber spatula to ensure all ingredients are incorporated.
5. Sample the pesto and season it as needed with additional salt, pepper, or lime juice. You can also add red pepper flakes if you want a little more heat.
6. In a big bowl, combine the cooked pasta with the Thai basil pesto, adding a little reserved pasta water at a time to reach the consistency you like and help the sauce coat the pasta evenly.
7. After the pesto sauce thoroughly coats the pasta, move it to a platter or bowl for serving.
8. If desired, you can enhance the appearance of the dish with halved cherry tomatoes and fresh basil leaves, giving you a dish that looks as good as it tastes.
9. Enjoy your Thai Basil Pesto Pasta with extra Parmesan if you’d like, but remember to serve it immediately for best flavor and texture.
10. Any leftover pesto should be stored in an airtight container in the refrigerator. There, it should remain good for up to a week. To reheat the pasta, I recommend either adding a little splash of water or olive oil—both work equally well—to refresh the sauce.
