This is one of my favorite flavor combinations; I use it on chicken, flank steak, pork, tofu, and, of course, noodles. My favorite sesame noodles are served cold and topped with sliced scallions and cucumber. Cook 8 ounces of Asian noodles or thin linguine and rinse in cold water before tossing with 1 cup of pesto — rinsing the noodles prevents them from becoming gummy. These keep well, so I often make extra for leftovers.
- 1 large carrot, peeled and roughly chopped
- 1 cup basil leaves
- ½ cup cilantro leaves and tender stems
- ¼ cup snipped chives or thinly sliced scallions (green part only)
- 4–6 large cloves garlic
- ¼ cup roasted unsalted peanuts
- 2-inch piece gingerroot, peeled and sliced
- ½ cup peanut butter, chunky or smooth
- ½ cup warm water
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- ¼ cup sesame oil
- ¼ cup tahini paste
- 1 tablespoon honey or sweet chili sauce
- Place all the ingredients in a food processor and process until smooth or to desired consistency, scraping down the sides of the bowl as necessary.
- Add more sesame oil, honey, or soy sauce to taste.
Excerpted from The Pesto Cookbook © by Olwen Woodier. Photo by © Lara Ferroni. Used with permission from Storey Publishing.