A week or so ago I posted my latest discovery of Thai Basil Pesto, today I want to share with you a couple dishes to use the pesto in: Soba Noodles and Vegetables with Thai Basil Pesto and a recipe for fresh spring rolls using Thai Basil Pesto.
- 1 package soba noodles
- 2-3 cups of vegetables, roasted or stir fried in light oil (broccoli, matchstick cut carrots, strips of red peppers, edamame)
- Peanut Sauce OR 1/4 cup Thai Basil Pesto to garnish on individual pasta dishes (1/2 tablespoon per serving)
- peanuts and or sesame seeds for garnish
- Slice up all of the vegetables using a mandolin or a sharp knife, slicing them into thin strips, and bite sized pieces for the broccoli. Stir fry the vegetables in a couple tablespoons of oil for just a few minutes, so they remain crisp but are also cooked.
- Cook the package of soba noodles according to direction (usually boil for about 5-10 minutes). Add vegetables to soba noodles in a big bowl. Toss veggies and noodles with peanut sauce or thai basil pesto. Toss then garnish with peanuts, sesame seeds. Top each individual serving with a extra teaspoon of Thai Basil Pesto.
For this recipe, you can use part of the peanut sauce from below or just toss with the thai basil pesto. Or try a little of both. I think they go well together but you could also just serve the noodles with a more generous amount of pesto on each dish and forgo the other sauce.
- 10 round sheets of rice paper
- 2 cups of thinly sliced vegetables (red peppers, carrots and I added cucumbers)
- 1/2 cup mint or basil
- 5 teaspoons thai basil pesto (optional)
- 2/3 cup creamy natural peanut butter
- 2 tablespoons rice vinegar
- 2 1/2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons agave (or honey)
- 1 teaspoon fresh lime juice
- 1/2 teaspoon miso
- 1 clove garlic, minced
- 1 teaspoon finely grated ginger
- Dash of red pepper flakes, to taste OR 1/4 teaspoon chili paste
- 1/3 cup warm water
- peanuts for garnish
- In a wide skillet heat up a cup of water to warm. Place 1 rice paper at a time in the warm water, flipping after only a few seconds. Once paper is malleable, transfer to a plate then add a small amount of each vegetable, smear a half teaspoon of thai basil pesto along the vegetables, and add in a few leaves of mint or basil. Fold the ends of the rice paper up, the roll from right to left until the paper is sealed. Serve with Peanut Dipping Sauce.
- Stir together the peanut butter, vinegar, soy sauce, sesame oil, agave, lime juice and miso. Whisk until smooth. Then add in the garlic, ginger and red pepper flakes. Gradually stir in the warm water until smooth. Add more water as needed for the right consistentcy. Serve alongside Fresh Spring Rolls or mix into Soba Noodle Pasta.
the peanut sauce can be also used on top of soba noodles instead of the pesto or light sauce.