Rice Noodles with Holy Basil Pesto

Recipe Information

Total Time: 

20 minutes



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


  1. 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.
  2. 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.

Serving Suggestions

Serve as a side dish to chicken, meat and seafood, or use those proteins in this dish and serve as a main course.

Nutritional Information

549 calories, 21 g. fat, 0 mg. cholesterol, 582 mg. sodium, 83 g. carbohydrate, 9 g. fiber, 11 g. protein