Thai•quick
Easy Thai Basil Pesto with Pine Nuts
This easy Thai basil pesto with pine nuts recipe puts an Asian twist to a classic Italian pesto using Thai basil is one of the most fragrant dishes. It’s easy and ready in less than 15 minutes!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Thai basil
- 4 cloves garlic, (.75 oz) peeled and left whole is fine
- 1/2 cup coconut oil, melted in the microwave for a few seconds
- 1/2 cup pine nuts
- 3/4 cup shredded Parmesan cheese
- 1 cup spinach. Baby spinach is used for this recipe. Regular spinach is fine too.
- 1/2 teaspoon salt, Himalayan or kosher salt, is excellent.
- 1 1/2 teaspoons fresh lime juice.
- 1/2 teaspoon red pepper flakes. Add just a little hot pepper for more of an Asian spin to the Thai pesto.
- 1/2 teaspoon ground white pepper. Ground white pepper has a distinctive taste, a great way to add more Asian flavors to the pesto sauce. Black peppers are fine as a substitute.
- Olive oil or sesame oil. Using these oils will change the flavors of the pesto slightly. Olive oil will give it more Italian flavor. Sesame oil will have an Asian flair to your pesto sauce.
Instructions
- 1
Add all the ingredients to a food processor.
- 2
Blitz until smooth, creamy paste forms. Stop once or twice to use a spatula to stir in pieces from the side of the food processor.
- 3
Remove and use right away or store in an airtight container. It will last in the fridge for up to 7 days and in the freezer for up to 3 months. That's it! So easy!