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Rice Noodles with Sesame Basil Pesto




Source of Recipe


MargeSLP


Recipe Introduction


I'm putting this on my menu for Veggie Boy's visit in October. I'l just add crushed red pepper to taste rather than look for hot chili oil.




List of Ingredients




1/2 box ( 8 oz / 227 g ) Rice Noodles
2 Tbsp sesame seeds
1 cup firmly packed basil leaves, stems removed
4 cloves garlic
2 Tbsp hot chili oil
2 Tbsp olive oil
2 Tbsp rice wine vinegar
1 tsp sugar
1 tsp salt


Recipe



1 Preheat oven to 300 F.

2 Put a large pot of water (2 quarts or more) on to boil, with one tablespoon salt.

3 Spread the sesame seeds on a pan. Toast in oven for about 2 minutes or until golden.

4 Watch them carefully so they don?t burn. Remember: brown means bitter!

5 Put the basil leaves, garlic, toasted sesame seeds, chili oil, olive oil, vinegar, sugar, and salt in the blender. Blend until smooth.

6 When the water boils, add the rice noodles. Stir once to separate the noodles.

7 Boil 5 to 7 minutes, until noodles are tender but still firm (al dente).