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    Recipe Corner: Asian-style Pesto Soba

    A recipe for the perfect meal for a student in summer

    I like to think of this dish as the summery lovechild of Itsu and pesto pasta.

    It consists of a soba noodle base dressed in a zesty homemade pesto that only resembles the half-eaten contents of the trusty jar residing in your fridge door in name.

    This dish works well served either hot or as a cold salad.

    If you fancy the crisp freshness of the latter, just give the noodles a quick wash with cold water once they are cooked and drained, before mixing in the pesto.

    This tangy take on a well-loved student staple will make your friends think twice before doubting your culinary prowess.

    Don’t just throw together an- other depressing pasta and sauce combo.

    Whip up an exciting new take on the age old favourite, and revolutionise your next batch of pesto pasta/pasta pesto.


    For the Asian Pesto:

    • A handful of coriander
    • A handful of parsley
    • A handful of mint
    • 1/2 of a red chilli
    • A thumb of fresh root ginger, grated
    • 1 garlic clove, finely chopped
    • 1 tbsp toasted sesame oil
    • 1 tbsp lime juice
    • 1 tbsp agave syrup

    Everything else:

    • 320g Drived buckwheat (soba) noodles
    • 2 ripe avocados
    • Sesame seeds
    • Pine nuts


    Blend together all of the pesto ingredients using a blender.

    Do this until you achieve aconsistency thats a bit leafier andchunkier than a standard Tesco or supermarket-bought pesto.

    Cook the noodles in a saucepan of boiling water for around six minutes (or according to packet instructions).

    Drain the noodles once they are cooked.

    Remember to give them a cold wash if you want a salad-type dish. Then mix in the pesto, using as much as you would like.To serve, top with chopped avocado and sprinkle with sesame seeds and pine nuts.

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