Thai-Style Pesto with Rice Pasta

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe

Ingredients

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

Directions

  1. Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Veggie Scrambles with Pesto

Cilantro Pesto Pasta

Penne with Arugula and Walnut Pesto

Penne with Arugula and Walnut Pesto

Veggie Sticks and Pesto Dipping Sauce

Instant Pesto Torta with Bread and Vegetables

Olive-Parsley Pesto Spread with Shrimp and Celery

Broken Lasagna with Parsley Pesto, Lettuce and Potatoes