Thai-Style Pesto with Rice Pasta

Ingredients

• 1  fresno chile seeded
• 1 cup basil leaves fresh packed
• 2 large cloves garlic 
• 1  juice of lime juiced
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin
• 4 servings scallions thinly sliced for garnish
• 4 servings sesame oil toasted for drizzling
• 5 tablespoons sesame seed divided toasted
• 2 tablespoons tamari sauce 
• 1 pound wide noodles 

Equipment

• food processor
• bowl
• pot

Directions

1. Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente.
2. Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste.
3. Drizzle in the extra-virgin olive oil.
4. Pour the pesto into a large bowl and add a splash of starchy cooking water.
5. Drain the pasta, add to the sauce, and toss to combine.
6. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds.