Holy basil (Ocimum tenuiflorum), known in India as Tulasi or Tulsi, is considered one of the most sacred plants in Hinduism, second only to the lotus. This tender perennial (grown as an annual in cold climates) forms an upright, shrub-like plant up to 24 inches tall with square stems, opposite ovate leaves that are lightly hairy and serrated, and clusters of small, fragrant pink-to-purple flowers.
Its aroma is utterly unique—sweet, spicy, minty, and powerfully clove-like—making it instantly recognizable and deeply addictive to many who grow it.
Widely revered for religious offerings and daily rituals, Tulsi is also valued in Ayurveda and modern research for its strong antioxidant and adaptogenic properties. Studies show it helps lower cortisol, supports stress resilience, improves memory, eases anxiety, and may influence brain chemistry similarly to some antidepressants.
I grow several plants each year right outside my back door: to enjoy that incredible scent every time I pass by, to dry leaves for calming tea all winter, and to make what I believe is the world’s best Thai-inspired holy basil pesto.
Sold with multliple plants in a 2.5" pot
BASIL, Holy
THAI BASIL PESTO RECIPE
Ingredients
- 2 cups Thai basil leaves, packed, washed, and dried
- 3 Tbs roasted peanuts or cashews
- 1 Tbs sweetener (sugar, agave, etc.)
- 1 Tbs rice wine vinegar
- 2 Tbs sesame oil
- 3 cloves garlic
- 1/2 tsp red pepper flakes
- 1/2 tsp low sodium soy sauce
Instructions
- Combine ingredients: Place the Thai basil leaves, nuts and garlic into a food processor.
- Pulse: Pulse until the mixture is finely chopped to your desired consistency.
- Add remaining ingredients: With the food processor running on low, slowly add in all other ingredients until well combined and smooth.
Serving Suggestions: This pesto is versatile and can be tossed with noodles, used as a spread on toast, added to stir-fries, or served with grilled chicken or fish.
Storage: Store the pesto in an airtight container in the refrigerator for up to a week. To prevent browning, drizzle a thin layer of olive oil over the top before sealing.
Freezing: For longer storage, you can freeze the pesto in an airtight container or ice cube trays for up to 4 months. Thaw as needed
Holy basil (Tulsi) is native to India but it is also widely grown and loved in Thailand, where it is called bai gaphrao and used extensively in Thai cooking (think pad kra pao, Thai holy basil stir-fry). So the plant travels well.