Thai Basil Cilantro Pesto


Thai Basil Cilantro Pesto is a fun take on traditional pesto. I developed this pesto in early summer when my thai basil and cilantro were growing in full force and my Italian basil and parsley were not yet flourishing. This pesto is both gluten free and dairy free.

Thai basil is a stronger flavored version of the Italian counterpart.

Purple Thai Basil Next to Italian Basil

Purple Thai Basil Next to Italian Basil

When the weather gets hotter, my Italian basil and parsley will be growing abundantly and then I will mix up a batch of my original pesto. But for now, I will enjoy this beautifully fragrant pesto.

My Organic Garden

My Organic Garden Where I Grow Fabulous Herbs for My Pesto

This pesto also deviates from the original pesto by using a much more economic nut – almonds. My traditional pesto calls for pine nuts and walnuts. Both pine nuts and walnuts are significantly more expensive than almonds. I also like to use a high quality olive oil for this pesto and recommend the following.

The pesto can be easily made in a food processor or Ninja. I like to use my ninja because it is so small and works so efficiently.

The pesto can be stored in a jar in the fridge or in the freezer for later use. I like to add the pesto to fresh chopped kale from my garden with a little lemon juice. Another option is to add the pesto into freshly cooked bone broth rice. My favorite is to coat chicken with the pesto and then broil. Also use the pesto traditionally on rice noodles and sprinkle with almond slivers and fresh veggies.

Organic Kale From My Garden

Organic Kale From My Garden

Feel free to sprinkle an awesome hard cheese or goat cheese on top of the final product if cheese is tolerable.

Print Recipe
Thai Basil Cilantro Pesto
Thai Basil Cilantro Pesto is a fun take on traditional pesto. I developed this pesto in early summer when my thai basil and cilantro were growing in full force and my Italian basil and parsley were not yet flourishing. This pesto is both gluten free and dairy free. 
Purple Thai Basil Next to Italian Basil
Course Side Dish
Prep Time 30 minutes
Servings
2 tbsp servings
Ingredients
Course Side Dish
Prep Time 30 minutes
Servings
2 tbsp servings
Ingredients
Purple Thai Basil Next to Italian Basil
Instructions
  1. Use a food processor or Ninja to grind the almonds.
  2. Once the almonds are finely ground add the olive oil, garlic and sea salt until thoroughly mixed.
  3. Finally add the thai basil and cilantro until fully processed and smooth. Be careful not to over process because it can change the taste of the pesto. You should be able to see fine grained herb pieces.
Recipe Notes

The pesto can be stored in a jar in the fridge or in the freezer for later use. I like to add the pesto to fresh chopped kale from my garden with a little lemon juice. Another option is to add the pesto into freshly cooked bone broth rice. My favorite is to coat chicken with the pesto and then broil. Also use the pesto traditionally on rice noodles and sprinkle with almond slivers and fresh veggies.

The result is a pint size quantity of pesto that can be used for many different dishes over time. Best to divide up the pesto into smaller jars and freeze for later use.

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About Melissa Schaar

I am a scientist, teacher, student, friend, and mom. I am on a journey to my ultimate vitality. That journey includes living to the fullest, loving everyday, laughing whenever possible, and a constant state of learning.

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