The deep, toasty notes of dark sesame oil enhance this Asian version of the classic Italian sauce. Toss with rice noodles, or dollop on fish or chicken. You can also stir a few tablespoons into a simple meat and vegetable stir-fry. Freeze small portions of the pesto in ice cube trays; transfer to a zip-top plastic bag, and store in the freezer for up to two months. You can use regular basil if you can't find Thai basil.
Cooking Light AUGUST 2007
Place all ingredients in a food processor; process until smooth. Press plastic wrap onto surface of pesto. Store in refrigerator up to 1 week.
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