Creamy Thai pesto linguine

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic cloves
  • 1 1/2 Lime, Juice of
  • 2 packed cups Thai basil

• Canned Goods

  • 3/4 cup Coconut milk, light

• Condiments

  • 2 tbsp Soy sauce
  • 2 tbsp Thai basil pesto

• Pasta & Grains

  • 8 oz Rice noodles

• Baking & Spices

  • 1/4 cup Avocado oil
  • 1 Green onion & sesame seeds
  • 1 Salt & pepper

• Nuts & Seeds

  • 1/4 cup Cashews, raw

• Liquids

  • 1/4 cup Water

Found on choosingchia.com

Description

Ingredients

• 2 packed cups Thai basil
• ¼ cup avocado oil
• ¼ cup raw cashews
• 2 garlic cloves
• juice of 1 lime
• salt & pepper to taste
• 8oz rice noodles
• ¾ cup light coconut milk (canned coconut)
• 2-3 tbsp Thai basil pesto
• 2 tbsp soy sauce
• juice of ½ a lime
• ¼-1/2 cup water
• sliced green onion & sesame seeds to garnish (optional)

Directions

• In a food processor, blend your Thai basil, avocado oil, raw cashews, garlic, lime, salt, and pepper until it forms a paste. Taste and adjust if it needs more salt, lime...etc.
• Place rice noodles in a large bowl. Boil water and pour on top the noodles, until covered. Let soak for 3-5 minutes.
• Add coconut oil to a large skillet on medium-high heat.
• Once it begins to bubble, lower heat to medium-low and add the pesto, mixing it together with the coconut milk.
• Drain your rice noodles and add to the pan, mixing with the sauce until combined.
• Add water, 2 tbsp at a time if the noodles begin begin to stick to the pan.
• Taste the noodles and if they are not soft enough to your liking, simply add a bit more water and continue to cook until desired texture.
• Next add the soy sauce and lime.
• Garnish with sliced green onion and sesame seeds.
• Serve immediately.