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96% would make again

Thai Basil Peanut Pesto

by Jordan Kenna


for 1 cup

  • 2 cups thai basil leaves (80 g), packed
  • 4 cloves garlic
  • ¼ cup dry roasted peanuts (30 g)
  • 3 tablespoons sesame oil
  • 1 ½ tablespoons rice vinegar
  • ½ teaspoon red pepper flakes
  • 1 tablespoon agave nectar
  • 1 teaspoon soy sauce
  • 1 tablespoon lime juice
  • salt, to taste

Nutrition Info

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    Calories 732
    Fat 64g
    Carbs 33g
    Fiber 5g
    Sugar 22g
    Protein 14g

Estimated values based on one serving size.


  1. Place the Thai basil, garlic, peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, and lime juice in the bowl of a food processor and puree until smooth. Add salt to taste.
  2. Use pesto immediately or transfer to an airtight container. Pesto can be stored in the refrigerator for up to two weeks.
  3. Enjoy!