Pesto rice noodles with almonds and coriander

1. Peel and chop the garlic cloves. Crush the almonds and set 1/3 of it aside. Put the remaining almonds in the mixer. Chop up the coriander and set 1/3 of it aside. Place the rest of the coriander into the mixer with the almonds. Add the peeled garlic cloves into the mixer.

2. Blend the garlic, almonds and coriander while adding the olive oil little by little to make the pesto. Pour the resulting sauce in a bowl and set aside.

3. Cook the rice noodles according to the instructions on the packet. Drain the noodles and pour it into a pan.

4. Over low heat, add the almond pesto and coriander into the pan. Heat for a few minutes while mixing. Divide the noodles onto a plate and top with the remaining crushed almonds and the coriander leaves. Serve immediately.

Photo credit: Sucré Salé