New This Month

Rice Noodles with Broccoli-Almond Pesto


Rice noodles have a pleasing nutty flavor. Use this pumped-up pesto to top eggs, beans, and whole grains.

  • Servings: 4

Photography: Bryan Gardner

Source: Whole Living, January/February 2012


  • 1 head broccoli, florets and sliced stems
  • 6 tablespoons sliced toasted almonds
  • 1/4 cup fresh basil leaves
  • 1 clove garlic, minced
  • 2 tablespoons lemon juice
  • 6 tablespoons olive oil
  • Coarse salt and pepper
  • 8 ounces medium rice noodles


  1. Bring a medium pot of well-salted water to a boil. Cook broccoli florets and stems until bright green and just tender, about 2 minutes. Remove with a slotted spoon and let cool slightly. (Reserve water.) Roughly chop 1 cup cooked florets; set aside. In a blender, puree remaining florets, almonds, basil, garlic, and lemon juice. Add olive oil. Season with salt and pepper; set aside.

  2. Return water to a boil and cook rice noodles, according to package instructions. Reserve 1 cup cooking water, drain noodles, and return to pot. Toss with pesto, adding reserved pasta water until creamy. Top each bowl with chopped florets, small basil leaves, and remaining almonds. Season with pepper.

Reviews Add a comment

  • skspillman
    3 FEB, 2012
    I loved this recipe! I used thin rice noodles since my grocery store didn't have the wider ones, and I only used half the oil I sprinkled some crushed red pepper on top. This was one of my favorite meals from this year's cleanse, and I will definitely make it again.
  • Mounmama
    16 JAN, 2012
    Again, I am in need of an alternative to the "almond" ingredient due to being allergic to almonds.