Description
These cold Asian pesto noodles could not be more simple to make or fun to eat! They’re refreshing, super flavorful and light for a summer meal.
Ingredients
- 3 cups Fresh Basil, Packed
- 3 cloves Garlic
- 1 whole Lime, Zest And Juice
- ¾ cups Fresh Chives
- 1 Tablespoon Fresh Dill
- ½ cups Dry Roasted Peanuts
- 1 Tablespoon Sesame Oil
- ½ teaspoons Soy Sauce
- ½ cups Olive Oil
- 16 ounces, weight Flat Rice Noodles
- Toasted Sesame Seeds, For Sprinkling On Top
Preparation
First, get a large pot of water on to boil for the noodles. Then set up a food processor and combine the basil, garlic, lime zest, lime juice, chives, dill, peanuts, sesame oil and and soy sauce in it. Puree it all together thoroughly. Then let it run while you slowly pour in the olive oil until it becomes a thick, lovely paste sauce. Set aside.
Boil egg noodles for about 3–4 minutes, just until tender. Refer to the package directions for best results though. Then drain them and rinse them thoroughly in cold water to rinse off the excess starch. That way they don’t get gummy.
Transfer the noodles to a very large bowl and stir in the pesto sauce in stages. That way it gets incorporated more easily. Serve immediately, or store in a sealed container and enjoy the leftovers cold!
Sprinkle toasted sesame seeds on top when you serve for some texture.
