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Vegan Linguine with Thai Pesto

Redolent of garlic, lemongrass, and pungent herbs, this Asian-style pesto makes a fabulous fusion dish when combined with linguine. Most of these ingredients, including the slender, hot Thai chile, are available in supermarkets. Thai basil can be found in Asian markets, as can any of the other ingredients that your regular market may not stock. To make this gluten-free, use gluten-free pasta.

Linguine with Thai pesto

Vegan Linguine with Thai Pesto


  • 2 large cloves garlic
  • 1 Thai bird chile, halved lengthwise and seeded
  • 1 stalk lemongrass, white part only, chopped
  • 1 tsp natural sugar
  • 1/2 tsp salt
  • 1 cup Thai basil leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup parsley leaves
  • 1/3 cup peanut butter
  • 3 Tbsp water
  • 2 Tbsp fresh lime juice
  • 12 oz linguine
  • 1/2 cup chopped roasted peanuts


  • Combine the garlic, chile, lemongrass, sugar, and salt in a food processor and process to a paste. Add the basil, cilantro, and parsley and process until finely ground. Add the peanut butter, water, and lime juice and blend thoroughly, scraping down the sides of the bowl as needed. Set aside.
  • Cook the linguine in a large pot of salted water just until tender, about 12 minutes. Drain, reserving about 1/2 cup of the water. Toss the pasta with the sauce, adding a little of the hot pasta water, if necessary, to thin the sauce.
  • Garnish with peanuts and serve immediately.
 Vegan Linguine with Thai Pesto Recipes

About the Author:
Robin Robertson is a vegan chef and award-winning cookbook author whose culinary experience spans nearly thirty years. She has been a chef, caterer, cooking teacher, and food columnist. Her cookbooks include the best-selling Vegan Planet, Quick-Fix Vegan, Fresh from the Vegan Slow Cooker, Vegan on the Cheap, 1,000 Vegan Recipes, and Vegan Fire & Spice.

Read Robin’s blog at

From “Nut Butter Universe” by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.


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