Thai-Style Pesto with Rice Pasta

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


  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.
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