Cold Asian Pesto Noodles

These Cold Asian Pesto Noodles could not be more simple to make or fun to eat! They're refreshing, super flavorful, and light for a summer meal.

Total Time

20min

4.5

2 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

3 cups

Fresh Basil , firmly packed

•

3 cloves

Garlic

•

Lime , zested, juiced

•

3/4 cup

Chopped Fresh Chives

•

1 Tbsp

Fresh Dill

•

1/2 cup

Dry Roasted Peanuts

•

1 Tbsp

Sesame Oil

•

1/2 tsp

Soy Sauce

•

1/2 cup

Olive Oil

•

1 lb

Flat Rice Noodles

•

to taste

Toasted White Sesame Seeds

Cooking Instructions

Set up a food processor and add the Fresh Basil (3 cups) , Garlic (3 cloves) , est and juice of the Lime (1) , Fresh Chives (3/4 cup) , Fresh Dill (1 Tbsp) , Dry Roasted Peanuts (1/2 cup) , Sesame Oil (1 Tbsp) , and Soy Sauce (1/2 tsp) .

Puree it all together thoroughly. Then let it run while you slowly pour in the Olive Oil (1/2 cup) until it becomes a thick, lovely sauce. Set it aside.

Boil the Flat Rice Noodles (1 lb) for about 3-4 minutes, just until tender. Refer to the package directions for best results. Drain them and rinse them thoroughly in cold water to rinse off the excess starch. That way they don't get gummy.

Transfer the noodles to a very large bowl and stir in the pesto sauce in stages. That way it gets incorporated more easily.

Serve immediately, or store in a sealed container and enjoy the leftovers cold! Sprinkle Toasted White Sesame Seeds (to taste) on top when you serve for some texture.

Nutrition Per Serving

CALORIES

532

FAT

27.0 g

PROTEIN

8.2 g

CARBS

64.8 g