Asian Sesame Basil Pesto with Noodles

Ingredients

• 1/4 cup Sesame seeds (lightly toasted)
• 2 cloves Garlic cloves (peeled)
• 1 cup Thai basil leaves (packed, fresh)
• 3 stalks Green onions (white and green parts, roughly chopped)
• 1/3 cup Parmesan cheese (freshly grated)
• 1/4 cup Olive oil (extra‑virgin)
• 1 tablespoon Sesame oil (toasted variety)
• 1 tablespoon Lemon juice (or yuzu juice if available)
• 1/2 teaspoon Salt
• 1/4 teaspoon White pepper
• 12 ounces Dry noodles (spaghetti, linguine, or udon) (cooked according to package, drained)
• 1 tablespoon Extra toasted sesame seeds (for garnish)

Instructions

1. Toast sesame seeds

   Heat a dry skillet over medium heat. Add the sesame seeds and stir constantly until they turn golden and fragrant, about 3–5 minutes. Transfer to a plate to cool.

   Time: PT5M

2. Prep aromatics and herbs

   While the seeds toast, peel and mince the garlic, chop the green onions (both white and green parts), and measure out the olive oil, sesame oil, lemon juice, salt, and white pepper.

   Time: PT5M

3. Blend the pesto

   In the food processor, combine the toasted sesame seeds, minced garlic, Thai basil leaves, chopped green onions, grated Parmesan, olive oil, sesame oil, lemon (or yuzu) juice, salt, and white pepper. Pulse until the mixture is smooth but still slightly textured, about 30 seconds to 1 minute.

   Time: PT2M

4. Cook the noodles

   Bring a large pot of salted water to a rolling boil. Add the dry noodles and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/4 cup of the hot pasta water, then drain the noodles in a colander.

   Time: PT10M

   Temperature: boiling

5. Toss noodles with pesto

   Return the drained noodles to the large mixing bowl. Add the freshly made pesto and a little of the reserved pasta water (start with 2 Tbsp). Toss gently until every strand is evenly coated. Sprinkle the extra toasted sesame seeds on top.

   Time: PT5M

6. Serve

   Plate the pesto‑tossed noodles immediately, garnish with the remaining toasted sesame seeds, and enjoy while warm.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

15 g

Carbohydrates

70 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Sesame seeds: tahini, sunflower seeds
• Instead of Garlic cloves: garlic paste
• Instead of Thai basil leaves: regular basil, holy basil
• Instead of Green onions: chives, shallots
• Instead of Parmesan cheese: nutritional yeast (vegan), pecorino romano
• Instead of Olive oil: vegetable oil, avocado oil
• Instead of Sesame oil: peanut oil, no oil (increase sesame seeds)
• Instead of Lemon juice: rice vinegar, lime juice
• Instead of Salt: soy sauce (use less)
• Instead of White pepper: black pepper
• Instead of Dry noodles (spaghetti, linguine, or udon): rice noodles (gluten‑free), soba noodles
• Instead of Extra toasted sesame seeds: crushed peanuts, toasted pumpkin seeds

Equipment Needed

• Skillet or small saucepan
• Food processor
• Large pot for boiling noodles
• Colander
• Measuring cups and spoons
• Cutting board
• Chef's knife
• Large mixing bowl
• Spatula or wooden spoon

Critical Steps — Do Not Skip

• Toast sesame seeds without burning
• Blend pesto to the right texture
• Cook noodles al dente and reserve pasta water
• Toss noodles with pesto using reserved water to achieve proper coating

Chef Tips from the Video

• Use fresh Thai basil for authentic aroma; regular basil works but changes the flavor profile.
• A pinch of white pepper adds a subtle heat without darkening the pesto.
• If yuzu juice is unavailable, a mix of lemon juice and a dash of rice vinegar mimics its bright acidity.

Troubleshooting

Storage

Refrigerator: Store leftover pesto in an airtight jar, topped with a thin layer of olive oil, for up to 5 days.

Freezer: Pesto freezes well; portion into freezer‑safe bags and use within 2 months.

Room temperature: Do not leave pesto at room temperature for more than 2 hours.

Make-Ahead Tips

• Pesto can be prepared up to 3 days ahead; store in the fridge with a thin oil layer.
• Cook noodles al dente, rinse under cold water, and refrigerate; reheat briefly before tossing with pesto.