Asian-Style Pesto Noodles by Ian Fujimoto

Ingredients

• 1/4 cup sesame seeds
• 3 cloves garlic
• 2 cup thai basil leaves, packed
• 1/2 cup green onions, chopped
• 1/2 cup parmigiano reggiano, grated
• 1/2 cup olive oil
• 1 tbsp sesame oil
• 1 tbsp lemon juice (or yuzu)
• 1/2 tsp salt
• 1/4 tsp white pepper
• 450g (1 lb) pasta noodles

Instructions

1. Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until golden and fragrant, then set aside.
2. Combine the toasted sesame seeds, garlic, Thai basil, green onions, Parmigiano Reggiano, olive oil, sesame oil, lemon juice, salt, and white pepper in a food processor.
3. Pulse the mixture for 30-60 seconds until a coarse, uniform pesto sauce forms.
4. Cook the pasta in a large pot of boiling salted water according to package directions, reserving 1/2 cup of pasta water before draining over medium heat until softened, about 5 min.
5. Toss the hot cooked noodles in a large bowl with the pesto sauce, adding a splash of the reserved pasta water to emulsify until the noodles are well-coated.
6. Top with a garnish of extra toasted sesame seeds before serving.