Go Back
–+ servings
Thai Basil Pesto

Thai Basil Pesto: A Flavor-Packed Gluten-Free Delight

Experience a vibrant twist on traditional pesto with this Thai Basil Pesto, combining fragrant Thai basil and roasted peanuts for a delicious gluten-free sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Italian, Thai
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 2 cups Thai Basil Adds an anise-like complexity; substitute with sweet basil for a milder flavor.
  • 1 pieces Hot Chili Pepper (Jalapeño, Thai Chili, etc.) Provides heat; adjust according to desired spice level.
  • 3 cloves Garlic Opt for fresh garlic for the best results.
  • 2 pieces Green Onions Can substitute with regular onions in smaller amounts.
  • 1 cup Dry Roasted Peanuts Offers crunch; alternatives include cashews or walnuts.
  • 2 tablespoons Oyster Sauce Choose gluten-free to keep the recipe gluten-free.
  • 2 tablespoons Soy Sauce Ensure you use gluten-free if necessary.
  • 1 teaspoon Fish Sauce Use sparingly, or omit if avoiding fish.
  • 1-2 teaspoons Packed Brown Sugar Light brown sugar can be a substitute.
  • 1/2 cup Vegetable Oil Can be replaced with any mild oil.
  • 1 tablespoon Sesame Oil Do not substitute as it’s key to this sauce’s profile.
  • 8 oz Rice Noodles Prepare according to package instructions for a gluten-free alternative.

Equipment

  • food processor

Method
 

Step‑by‑Step Instructions for Thai Basil Pesto
  1. Start by placing 1 cup of dry roasted peanuts and 3 cloves of peeled garlic into a food processor. Pulse until finely chopped, about 15–20 seconds. Scrape down the sides to ensure everything is mixed.
  2. Add 2 cups of packed fresh Thai basil leaves, 1 diced hot chili pepper, and 2 chopped green onions to the processor. Include 2 tablespoons of oyster sauce, 2 tablespoons of gluten-free soy sauce, and 1 teaspoon of fish sauce. Pulse until well combined, about 30 seconds.
  3. Add 1–2 teaspoons of packed brown sugar to balance savory flavors. Pulse for about 15 seconds until fully incorporated, scraping down the sides again.
  4. While the processor is running, slowly drizzle in ½ cup of vegetable oil and 1 tablespoon of sesame oil. Blend until smooth, about 30–45 seconds.
  5. If too thick, add more vegetable oil or a splash of water to reach desired consistency. Blend for another 15 seconds.
  6. Prepare rice noodles according to package instructions. Once cooked, drain and toss in a bowl with the fresh pesto. Coat evenly.
  7. Serve immediately with rice noodles, garnished with chopped peanuts or green onions. Enjoy!

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 18gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 500mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container with a thin layer of oil on top to maintain freshness.

Tried this recipe?

Let us know how it was!