Recipe: Rice Sticks with Cilantro Peanut Pesto

I’m always trying to find ways to eat more pesto. It’s expensive stuff, and I can’t just substitute walnuts because they make my throat itch! Not gonna tempt fate there.

I’ve tried sunflower seeds, and I find they work best if you soak them to soften them up. But, the flavor’s nothing like pignoli nuts; I can rely on good cheese to give the sauce some depth, but that gets pricey too. So I’ve been thinking about peanuts.

I’ve used peanuts in a few cost-effective recipes: I make peanut milk as a lactose-free alternative to cow’s milk, and then I’m left with peanut meal as a baking ingredient. My peanut tea loaf is still in the R&D stage — but I think I’m onto something. So now, I’m thinking “how do I make something like pesto, but with peanuts?”

And then there’s the cilantro wilting in my fridge. I used a couple sprigs in a recipe last wee, and now the rest of the bunch has transformed from a fresh soft green into mermaid hair. Solution: an Asian fusion version of pesto.

This ended up being a great idea. It’s mild, but gets a little of that cheesy flavor from the peanut. The coconut cream gives it a nice texture and flavor in lieu of olive oil. Here’s my recipe:

Rice Sticks with Cilantro Peanut Pesto

• 8 oz. rice sticks, or other noodles
• 1 bunch cilantro (stems included), chopped
• 3/4 c roasted peanuts
• 1 can coconut milk (not lite! you need the cream)
• 1/4 tsp garlic powder
• 1 tsp soy sauce
• 1/2 tsp lime juice
• optional: a few leaves of fresh basil, red pepper flakes, and a splash of fish sauce

1. Separate the coconut cream from the water by scooping the layer of cream off the top. Put that lovely white fat in your food processor! Reserve the water for your noodles.
2. Add cilantro, peanuts, garlic powder, and red pepper flakes to the food processor, and blend until it forms a paste. If it’s too thick, add some of the coconut water.
3. Add the coconut water to your boiling water for rice sticks.
4. Cook noodles as directed on package. Strain, stir in pesto, and enjoy.