Rice Noodles with Holy Basil Pesto
Holy Basil gives this dish a slightly anise-y, spicy flavor that's common in many Thai dishes. Most rice noodles cook in under five minutes, making this a quick side, and if you want to make a meal of it, just add cooked chicken, shrimp, or pre-seasoned baked tofu, cut in bite sized pieces.
- 1/4 cup raw cashews
- 1 cup holy basil
- 1/2 cup cilantro
- 2 cloves garlic, peeled
- 1 tablespoon fresh ginger, sliced
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons shoyu (Japanese soy sauce)
- 1/2 pound rice noodles
- 1 large carrot, julienned
- 1 medium cucumber, seeded and sliced
- 4 scallions, sliced thinly and diagonally
- 1/2 can water chestnuts, sliced
- Put water on to boil. In a food processor, puree cashews, basil, cilantro, garlic, ginger and pepper. When finely minced, drizzle in canola oil with machine running, and puree well. Add shoyu and puree to mix.
- Prepare vegetables, putting the carrots aside. Into boiling water, place rice noodles and carrots. Stir, and cook according to rice noodle package directions. Drain in a colander, rinse with cold water, and pat noodles dry with a kitchen towel. In a bowl combine the noodles, cucumber, scallions, scallions, and pesto, toss thoroughly, and serve.
Serve as a side dish to chicken, meat and seafood, or use those proteins in this dish and serve as a main course.
549 calories, 21 g. fat, 0 mg. cholesterol, 582 mg. sodium, 83 g. carbohydrate, 9 g. fiber, 11 g. protein