Sunday, April 10, 2011

Thai Style Pesto with Rice Pasta


  • Kosher salt
  • 1 pound rice pasta, penne or wide noodles
  • 1 cup packed fresh basil leaves
  • 5 tablespoons sesame seeds, toasted, divided
  • 2 tablespoons tamari
  • 2 large cloves garlic, pasted
  • 1 lime, juiced
  • 1 Fresno chile, seeded
  • 1/4 cup extra-virgin olive oil
  • Toasted sesame oil, for drizzling
  • Thinly sliced scallions, for garnish


Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente.

Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and add a splash of starchy cooking water. Drain the pasta, add to the sauce, and toss to combine. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds.

No comments: