Cold Noodles with Asian Pesto
	For Asian Pesto:
	1¼ cups roasted peanuts (or a combination of peanuts, cashews and macadamias)
	¼ cup chopped garlic
	3 tbs chopped fresh ginger
	5 serrano chiles, stemmed, seeded (if desired) and chopped
	2 cups fresh mint leaves
	2 cups fresh cilantro leaves
	2 cups fresh basil leaves
	1½ cups peanut or canola oil
	2 tbs grated orange zest
	2 tsp sesami oil, or more to taste
	For Noodles:
	1 pound rice vermicelli, thin Chinese egg noodles or angel hair pasta
	2½ tsp sesame oil
	1½ cups Asian pesto
	Red and yellow cherry tomatoes for garnish
	Chopped roasted peanuts for garnish
	Lime wedges for garnish
	Make the pesto in two batches:
	Place half of the nuts, garlic, ginger and chiles in a food processor and
	grind to a paste. 
	Add half of the mint, cilantro and basil and process until minced.
	Add half of the peanut oil or canola oil in a thin steady stream. Scrape
	into a bowl.
	Repeat the procedure and combine with the first batch.
	Add the orange and lime zests, sesame oil and salt to taste. Scrape into
	a jar and store in the refrigerator. Yields about three cups.
	Make the Noodles:
	Bring three quarts of salted water to a rolling boil and ad noodles,
	fluffing with a fork to untangle. Cook until just slightly al dente,
	separating strands that are stuck together.
	Drain and rinse the noodles in cold water. Place in a large bowl and toss
	with the sesame oil. Cool to room temperature.
	Place the noodles in a large serving bowl and toss in the pesto, a little
	at a time. Serve garnished with cherry tomatoes, peanuts and lime wedges. 
	Serves Six

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