• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About me
  • Shop
  • Subscribe

Throughthefibrofog

menu icon
go to homepage
  • Recipes
  • About me
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About me
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Sauces

    Published: May 5, 2022 · Modified: May 5, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Thai basil pesto (nut free)

    This Thai basil pesto is a flavourful twist on traditional pesto, with a delicious aniseed flavour. Perfect for a quick weeknight dinner of pesto pasta, it's a vegan and nut free pesto that is packed with flavour and comes together in just ten minutes.

    Thai basil pesto in a glass jar with a bottle of olive oil and garlic cloves in the background.

    Pesto is always a crowd-pleaser, or in my family at least. The kids always wolf it down at record speed. Whether it's for dishes such as my coriander pesto pasta, or to use as a topping as with my pesto chicken tray bake and baked cod with pesto, it's the most versatile little condiment!

    For more pesto options, you may like to see my macadamia nut pesto and my pistachio pesto. Both twists on the regular kind made with pine nuts and cheese, and more suitable for a vegan or low histamine diet.

    This pesto with Thai basil has a different flavour to those using regular basil, with a tasty aniseed, almost spicy, flavour that is just so good. There's only one store near me that sells it, and I'm always making sure to stock up! We use a little ginger in the pesto to complement the Thai-style flavours. It's such a treat and so easy to make.

    Jump to:
    • Why this recipe is so good
    • Ingredients
    • Variations to the recipe
    • Step by step instructions
    • Recipe tips
    • Frequently asked questions
    • Equipment needed
    • Freezing guidance
    • A note for my low histamine readers
    • More pesto recipes to enjoy
    • Recipe

    Why this recipe is so good

    Aniseed flavour. With it's distinctive taste, this gives such a different flavour to regular sweet basil. It's rich and deep, and a little more savoury.

    Versatile. Use this pesto for Thai style noodles, pesto pasta, as a spread for sandwiches or to stir through a salad.

    Quick and easy to make. With just a little time to toast the pumpkin seeds, all you then do is whizz up the pesto in a blender and you're done!

    Vegan and nut free pesto. We do some swaps for this Thai basil sauce, to keep it suitable for more dietary requirements.

    Ingredients

    all the ingredients to make Thai basil pesto.

    This is a 'few ingredients' recipe, and all are set out in the recipe card below. A few pointers on a couple of them:

    • Thai basil leaves - these are quite distinctive, with a more pointy shape and a little thicker than regular basil. They are more tricky to track down, so check specialist food stores if your supermarket doesn't stock them. As always, choose fresh leaves that aren't discoloured (or going slimy!).
    • Pumpkin seeds - you want regular raw pumpkin seeds rather than those that have been salted or roasted.
    • Olive oil - I suggest using a good quality extra virgin olive oil as it has such a better flavour, and health benefits too!
    • Ginger - use fresh ginger root rather than ginger powder.

    Variations to the recipe

    Swap apple cider vinegar for lemon or lime juice. If it is suitable for you, then lime juice would enhance the Thai flavours.

    Adjust garlic to taste preference. Whether it's one clove or two, or maybe none at all, it's up to you!

    Swap pumpkin seeds for peanuts. This wouldn't be suitable for my low histamine readers, and would mean the pesto wasn't nut free, but if peanuts work for you then they are a good swap for the base of a pesto.

    Step by step instructions

    Making this pesto requires just a few steps and very little time!

    pumpkin seeds toasting in a grey pan.
    bunch of Thai basil with the stem being taken off.

    Step 1

    Dry toast the pumpkin seeds. Simply add the pumpkin seeds to a skillet, without any oil. Toast on a low heat for 4-5 minutes until they start to turn very slightly brown and they may begin to pop (image 1). Set aside to cool for a few minutes.

    Step 2

    Remove any woody stems from the basil. You may not need to do this, but if any of the stems are particularly tough you may wish to remove them (image 2)

    Recipe tip: move the pumpkin seeds around occasionally with a wooden spoon when toasting for an even cook and so they don't burn.

    ingredients for pesto in a blender cup.
    pesto in a Nutribullet blender.

    Step 3 & 4

    Add all the ingredients to a blender cup (image 3), and blend to a thick pesto (image 4). Have a taste test and adjust to preference.

    Recipe tips

    • Dry toast the pumpkin seeds, without using any oil. Move them around occasionally to help prevent burning and so they toast evenly.
    • Adjust the texture of the pesto to preference. Adding a little more oil or a touch of water will thin the pesto. More pumpkin seeds will thicken it.
    • You may need to scrape the sides of the blender down a few times.

    Frequently asked questions

    What does Thai basil taste like?

    Thai basil has a fairly savoury taste, with hints of spice and aniseed.

    What do you use Thai basil pesto for?

    Thai basil pesto is delicious for making pesto pasta, to use as a crust for meat or fish dishes, a spread for sandwiches or you can add a spoonful to salad dressings.

    Are there swaps for pumpkin seeds in this pesto?

    You can swap for other nuts and seeds that are suitable for you. Other ideas are cashews, peanuts or almonds. These may not be suitable for people on a low histamine diet, or who have particular food sensitivities.

    Equipment needed

    For this recipe you will need:

    Skillet / frying pan - to toast the pumpkin seeds.

    Wooden spoon - to move the pumpkin seeds around when toasting in the skillet.

    Blender - I use a NutriBullet, but another blender or food processor will also work.

    Freezing guidance

    This pesto can easily be frozen. Add to an ice cube tray or spoon into small containers for individual portions. If heating (if using for pesto pasta for example), you may need to add a touch of water.

    A note for my low histamine readers

    Thai basil is not rated on the SIGHI list. Both sweet basil and mint (of which Thai basil is part of the 'family') score 0.

    I asked on my Low Histamine Kitchen Instagram about people's experiences with Thai basil, and a poll had 37% of respondents saying they tolerated it well, 1% saying they did not, and the remaining 62% saying that they hadn't tried it. As with all ingredients and recipes on the site, please only try if you know you tolerate well and ask a dietician or medical professional for advice if unsure.

    Thai basil pesto in a glass jar next to basil leaves and garlic.

    More pesto recipes to enjoy

    There are so many ways to enjoy pesto from my flavourful fall pumpkin pesto soup to my pesto chicken skewers. Some other tasty ideas to try out:

    • Macadamia nut pesto
    • Baked cod with pesto
    • Pesto chicken tray bake
    • Coriander pesto pasta

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    Recipe

    Thai basil pesto in a glass jar with a bottle of olive oil and garlic cloves in the background.

    Thai basil pesto

    Claire
    With a slightly spicy and aniseed flavour, this Thai basil pesto is bursting with goodness and perfect for all kinds of dishes! This recipe makes approximately half a cup of pesto.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Sauces, Side Dish
    Cuisine American, British, Italian
    Servings 0.5 cups

    Equipment

    • Skillet
    • Blender

    Ingredients
      

    • 2 cups Thai basil leaves
    • ⅓ cup pumpkin seeds
    • 4 tablespoon extra virgin olive oil
    • 1-2 garlic cloves
    • 1 tablespoon apple cider vinegar (or lemon juice, if suitable)
    • 1 teaspoon minced ginger optional
    • pinch salt

    Instructions
     

    • Dry toast the pumpkin seeds in a skillet (without oil) for 4-5 minutes until they start to slightly brown and pop. Set aside to cool.
    • if required, remove any particularly woody stems from the Thai basil.
    • Add all the ingredients to your blender and blend to make the pesto. Scrape down the sides of the blender as needed, and add more oil to taste and texture preference.

    Notes

    • Dry toast the pumpkin seeds. Simply add to a skillet without any oil, and move around to prevent burning.
    • Adjust the taste and texture with more olive oil or a touch of water to preference.
    • You may need to scrape the sides of the blender down a few times when blending the pesto.
    • If lemon or lime juice if suitable for you, this can be used in place of the vinegar.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • Thai basil is not rated on the SIGHI list. Sweet basil scores 0. Only use if you know you tolerate well.
    • Garlic, which scores 1.
    • Ginger, which scores 1.
    • Apple cider vinegar, which scores 1.
    Tried this recipe?Let us know how it was!
    Tweet
    Share
    Pin
    Share
    « Pear apple juice
    Elderflower fizz mocktail »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

    Popular recipes

    • Ginger beer (yeast free)
    • Spiced poached pears (without wine)
    • Rosemary chicken fillets (pan fried)
    • Apple and pear smoothie

    Recent Recipes

    • Pumpkin seed dressing
    • Kale apple slaw
    • Elderflower fizz mocktail
    • Pear apple juice

    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

    Footer

    ↑ back to top

    About

    • About Me
    • Disclaimer
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    Copyright © 2022 Through The Fibro Fog

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT