Vegan Cold Asian Pesto Noodles with Sesame
A vibrant no-cook sauce transforms fresh basil, peanuts, and herbs into a bold Asian-inspired pesto that clings to tender rice noodles. Bright with lime and sesame oil, this chilled noodle dish balances herbaceous and nutty flavors with subtle soy undertones. Serve as a refreshing summer lunch, light dinner, or make-ahead meal for warm days. This version swaps traditional Italian pine nuts for roasted peanuts and adds dill and chives alongside basil, creating an herbaceous profile that's more complex and distinctly Asian.
Ingredients
- 3 cup fresh basil, no prep
- 3 clove garlic, no prep
- 1 whole lime, zest and juice
- ¾ cup fresh chives, no prep
- 1 tablespoon fresh dill, no prep
- ½ cup dry roasted peanuts, no prepcashews or sunflower seeds1:1nuttypeanuts-freeadds tree_nuts
Maintains creamy texture with different flavor
Full guide → - 1 tablespoon sesame oil, no prep
- ½ teaspoon soy sauce, no prep
- ½ cup olive oil, no prep
- 16 ounce flat rice noodles, no prep
- toasted white sesame seeds, no prep(optional)
Instructions
- 1
Combine basil, garlic, lime zest and juice, chives, dill, peanuts, sesame oil, and soy sauce in a food processor.
- 2
Puree until combined, then slowly drizzle in olive oil while processor runs until sauce reaches thick consistency.
- 3
Boil rice noodles until tender according to package directions, about 3-4 minutes.
- 4
Drain noodles and rinse thoroughly in cold water.
- 5
Transfer noodles to a large bowl and stir in pesto sauce in stages until coated.
- 6
Top with toasted sesame seeds and serve immediately, or refrigerate for later.
Tips
Rinse cooked noodles thoroughly in cold water to remove excess starch and prevent clumping.
Add pesto in stages rather than all at once for even distribution and easier mixing.
Toast sesame seeds in a dry skillet just before serving for maximum flavor and crunch.
Good to Know
Refrigerate in sealed container up to 3 days. Pesto may darken slightly; stir before serving.
Prepare pesto up to 2 days ahead. Cook noodles same day. Combine just before serving or up to 4 hours prior.
Serve chilled. Add sesame seeds just before eating. Pair with cucumber slices, pickled vegetables, or grilled protein.
Common Mistakes
Don't skip rinsing noodles to avoid a gummy, starch-heavy dish.
Don't add all pesto at once to avoid clumping and uneven coating.
Don't skip the lime zest to avoid a flat, one-dimensional flavor.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
Maintains creamy texture with different flavor
Full guide →General Alternatives
FAQ
Can I make this pesto ahead?
Yes, prepare the pesto up to 2 days in advance and store in an airtight container in the refrigerator. It may darken slightly due to oxidation but remains flavorful. Mix well before using.
Can I freeze leftovers?
The noodle dish doesn't freeze well due to texture changes, but the pesto sauce alone freezes for up to 1 month in ice cube trays. Thaw and toss with fresh or reheated noodles.
How long will this keep refrigerated?
Covered noodles last 3 days. Flavor and texture are best within 24 hours. The pesto darkens over time but remains safe to eat if stored properly.