Ingredients
1/2 c. unsalted roasted almonds
1 tbsp. Sichuan peppercorns, ground in a mortar and pestle or spice grinder
4 c. fresh basil
4 cloves garlic, roughly chopped
1/2 tsp. white or black pepper
4 tbsp. reduced-sodium soy sauce
2 tbsp. sesame oil
2/3 c. vegetable oil
Kosher salt
1 lb. Chinese egg noodles, fresh or dried
Toasted sesame seeds, for garnish
Preparation
Step 1In a food processor, blend almonds, ground Sichuan peppercorns, basil, garlic, and pepper until finely ground. Step 2Add soy sauce and sesame oil and, while the machine is running, drizzle in vegetable oil.Step 3In a large pot of boiling salted water, cook noodles until al dente, about 3 minutes for fresh and 6 to 8 minutes for dried. Reserve ½ cup pasta water before draining, and transfer noodles to a large bowl.Step 4Add ¾ cup pesto to bowl and toss until combined. Add ¼ cup reserved pasta water and toss, adding more as needed to help coat noodles. Step 5Garnish with toasted sesame seeds before serving.
A little goes a long way, particularly in this recipe. Make sure to grind the peppercorns into a fine powder before adding them to the other ingredients so the flavor is equally distributed and can shine among the other ingredients in the pesto. Thai basil is worth seeking out, as its anise-forward, peppery profile pairs well with soy sauce and sesame oil. If you’re unsure of how you’ll handle the spice, make sure to garnish with plenty of Parmesan to mellow the heat ;) Made this? Let us know how it went in the comments below!
