Asian Pesto Noodles


1 8-oz (227g) package brown rice spaghetti noodles
½ cup packed cilantro leaves
½ cup packed mint leaves
½ cup packed basil leaves
½ cup peanuts
2 cloves garlic
½ cup vegetable oil
1 tbsp toasted sesame oil
1 tsp soy sauce
½ tsp siracha or other hot sauce
Coarsely chopped peanuts for garnish


Cook the brown rice noodles according to the instructions on the package. Drain in a large colander, rinse with hot water and set aside.

In a food processor, combine the cilantro, mint, basil, peanuts, garlic, sesame oil, soy sauce, and siracha, until coarsely chopped. With the motor running, slowly add the vegetable oil until the mixture is finely ground.

Return the noodles to the pot over medium heat and pour the pesto sauce over top. Toss until generously coated. Heat through, stirring occasionally. Serve with crushed peanuts, cilantro leaf and wedge of lime for garnish.