Battle of the Basils: Pesto Two Ways
Two types of basil, two different flavor vibes — both fresh, fast, and garden-ready
If your basil is bursting at the seams (and trying to bolt), it’s pesto time. But why stop at one kind? This summer, try making two quick versions: one with classic Italian basil and another with peppery, licorice-scented Thai basil.
Each works beautifully as a dip, pasta sauce, sandwich spread, or drizzle over grilled veggies.
🌿 Garden Tip:
Harvest basil early in the day and before it flowers for the best flavor. Always leave at least ⅓ of the plant to keep it going strong!
🧄 Basic Pesto Formula
This base recipe works for both types of basil:
Ingredients:
2 cups packed basil leaves (Italian or Thai)
1–2 cloves garlic
¼ cup toasted unsalted nuts (pine nuts, walnuts, or almonds for Italian, cashews, or peanuts for Thai)
½ cup olive oil (or sesame or neutral oil for Thai)
¼ cup grated parmesan (or skip for vegan)
Salt to taste
Optional for Thai basil: squeeze of lime juice, dash of fish sauce or soy sauce, chili flakes
Directions:
Add all ingredients to a food processor or blender.
Pulse until smooth but still textured.
Taste and adjust salt, garlic, or acid to your liking.
Store in a jar in the fridge for up to 1 week, or freeze in ice cube trays for later.
🍝 How to Use It:
Toss with pasta, roasted potatoes, or grilled eggplant
Dollop on eggs
Swirl into soups or rice bowls
Spread on toast or sandwiches
Mix with mayo, sour cream, or yogurt for a quick dip
✨ Pro Tip:
To keep pesto green longer, blanch basil leaves for 5 seconds in boiling water, then shock in ice water before blending.