Thai-Style Pesto with Rice Pasta
Kick up the flavor of pesto with Asian herbs and spices. Serve with Thai Green Chili Stir Fry on Bed of Shredded Lettuce.
by Rachael Ray | on 04/10/11
Ingredients
- Kosher salt
- 1 pound rice or pasta, penne or wide noodles
- 1 cup fresh basil leaves, packed
- 5 tablespoons sesame seeds, toasted, divided
- 2 tablespoons Tamari (dark soy sauce)
- 2 large cloves garlic, pasted
- 1 lime, juiced
- 1 Fresno chili pepper, seeded
- 1/4 cup extra virgin olive oil (EVOO)
- Toasted sesame oil, for drizzling
- Thinly sliced scallions, for garnish
Serves 4
Preparation
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 chili pepper into a food processor. Pulse into a paste. Drizzle in the EVOO. 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.
