I’ve always loved pesto dishes but find organic basil leaves and pine nuts too expensive to buy here in Malaysia. So I’ve made a “local” version of pesto using bok choy or choy sum (or any local vegetable, really) and rice noodles. Enjoy!

Hey presto! Local Organic Pesto!
Hey presto! Local Organic Pesto!


For Pesto

3 large handful bunches of bok choy, choy sum, kangkung, or any local green veggie

50g of walnuts

8-10 tablespoons of organic extra virgin olive oil (get a good one)

Salt and pepper to taste

For Noodles

1/2 packet of organic brown rice meehoon (make sure it is 100% rice)

10-15 small organic cherry tomatoes

1 small organic carrot, shredded

1 cup organic mushrooms (Erringhi are cheap and fantastic)

2 tablespoons of  butter (I’ve started to use Goat Butter and *love* it!)

1 stalk of organic leeks, chopped finely

5 cloves of garlic, diced



1. Soak meehoon in water for a few minutes.

2. Melt butter in (glass) pan.

3. Add leeks and garlic, and very quickly after, the mushrooms.

4. Add in meehoon.

5. When noodles are softer, add in carrots, tomatoes, and very quickly (like after a minute!), turn off heat. The more raw your veggies, the better!

6. Separately, wash and blend ingredients for pesto in a blender or food processor. You may need to add a little water if the mixture is too dry to be blended.

7. Add pesto on top of noodles, and enjoy!



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