No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rice Noodles with Cilantro Pesto

If using fettuccine, cook slightly longer, until al dente.

  • Servings: 4
Rice Noodles with Cilantro Pesto

Photography: Anna Williams

Source: Martha Stewart Living, October 1999


  • 2 teaspoons salt, plus more for water and pine nuts
  • 2 cups fresh cilantro leaves (1 bunch)
  • 1 tablespoon freshly squeezed lime juice (1/2 lime)
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon unsalted butter, room temperature
  • Freshly ground pepper
  • 3 tablespoons pine nuts
  • 8 ounces wide rice noodles or fresh or dried fettuccine


  1. Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.

  2. Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.

  3. Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.

Reviews (2)

  • Anna8209 15 Dec, 2010

    It tasted like olive oil and left a funny after taste. I followed the recipe but did not like it. I normally love every Martha Stewart recipe I try though!

  • pomegranatesky6 21 May, 2008

    Too much cilantro pesto maybe needs some contrasting flavor, still tasty though.

Related Topics