Description
Thai Basil Pesto with a Twist: same easy food processor method as classic basil pesto, bolder flavor. A 50/50 blend of Thai and Genovese basil plus walnuts and pine nuts gives this sauce an earthy depth that works on pasta, grilled chicken, cold noodles, and grain bowls.
Ingredients
Scale
- 1 cups fresh Thai basil leaves (removed from stems)
- 1 cups fresh Genovese basil leaves (removed from stems)
- 1/2 cup pine nuts
- 1/2 cup walnuts or shelled pistachio nuts
- 2 garlic cloves, pressed
- 2 tablespoons fresh lemon juice
- 1/2 – 3/4 cup good olive oil
- 1/2 cup Parmesan cheese, freshly grated (optional)
- 1 pinch salt and pepper to taste
Instructions
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Add all the basil, garlic, lemon juice and parmesan to a food processor and pulse until the mixture resembles a coarse paste.
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With the food processor motor running, stream in olive oil. Start with 1/2 cup and add more until you reach your desired smooth consistency.
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Add 1 pinch salt and pepper to taste to taste. If you added Parmesan, go easy on the salt before tasting.
Notes
- Omit Parmesan for a Paleo or Whole30 version.
- Thai basil has a stronger anise flavor than Genovese, so stick to the 50/50 ratio the first time you make it. Going heavier on the Thai basil will make the pesto noticeably more licorice-forward.
- Freeze leftovers in ice cube trays for easy use year-round.
- This pesto works beautifully as a base for Thai Basil Chicken Salad.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: recipe
- Cuisine: Thai