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Thai Basil Pesto

Thai Basil Pesto: A Vibrant Twist for Your Noodles!

Thai Basil Pesto is a gluten-free, aromatic sauce that adds an Asian twist to traditional dishes, perfect for quick meals.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Sauces
Cuisine: Thai
Calories: 220

Ingredients
  

For the Pesto
  • 2 cups Thai Basil Can substitute with sweet basil for stronger taste.
  • 1 pcs Jalapeno Remove seeds for milder sauce.
  • 2 cloves Garlic Use fresh for best flavor.
  • 2 pcs Green Onions Chop finely for even distribution.
  • 1/2 cup Dry Roasted Peanuts Can substitute with cashews or walnuts.
  • 2 tbsp Oyster Sauce Use gluten-free if needed.
  • 1 tbsp Soy Sauce Tamari is a great gluten-free substitute.
  • 1 tbsp Fish Sauce Use sparingly, enhances overall taste.
  • 1 tbsp Packed Brown Sugar Optional but recommended for flavor depth.
  • 1/4 cup Vegetable Oil Any mild-flavored oil can be used.
  • 1 tbsp Sesame Oil Best not to substitute.
For Serving
  • 8 oz Rice Noodles Cook according to package instructions.

Equipment

  • Food processor

Method
 

Step-by-Step Instructions
  1. Chop the dry roasted peanuts and fresh garlic in a food processor for 10-15 seconds until coarsely chopped.
  2. Add Thai basil, jalapeno, green onions, oyster sauce, soy sauce, fish sauce, and brown sugar. Pulse for 20-30 seconds.
  3. With the processor running, stream in vegetable and sesame oil until thick and creamy.
  4. Taste and adjust seasoning as desired. Add more oil if consistency is too thick.
  5. Cook rice noodles according to package instructions, then mix with the pesto.
  6. Serve garnished with chopped peanuts or fresh basil.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 15gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 500mgPotassium: 250mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Use fresh ingredients to enhance flavor. Adjust heat levels to suit your preference and taste as you go for balance.

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