There’s a chance I went overboard and bought six kinds of basil at the spring plant sale… so, pesto anyone? Here’s a handy way to use up enjoy Thai Basil that pairs well with light summer stir-frys. It’s also Paleo and Whole30 compliant for those interested. I used a Magic Bullet for this recipe, so I rough chopped several of the ingredients first. You can make this pesto entirely by hand or skip the hand-chopping and toss everything in a food processor.

Prep Time: 10 MINUTES | Total Time: 10 Minutes
Yield: 1/2 cup Pesto
TAGS: Asian | HERBS | PALEO | Sauces | WHOLE30


  • 1 c Thai Basil Leaves – Loosely packed.
  • 2 Cloves Garlic – I used large cloves because I love garlic! Adjust to taste.
  • 3 T Cashews – Preferably dry roasted, but any unseasoned will do.
  • 2 T Toasted Sesame Oil
  • 1 T White Vinegar
  • 1/2 t Coconut Aminos – Coconut Aminos are a soy-free alternative to soy sauce. Substitute soy sauce if desired.
  • 1/4 t Red Pepper Flakes – More or less to taste, or leave out for a milder pesto.
  • Pinch of salt


1. Wash the basil and pat dry.

2. Chop the basil and add to food processor (or mixing bowl if making by hand).

3. Dice or mince the garlic.

4. Chop the cashews if needed or place them directly into the food processor.

5. Add the remaining ingredients to your bowl or food processor.

6. Mix until the pesto reaches the desired consistency.

7. Use immediately or transfer to a jar for storage. Pesto is best when used within a few days and should be refrigerated if not used immediately.


Serve with stir fry or add to zucchini noodles, rice, or pasta.

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