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.


  • 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


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.

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