1 bunch cilantro, roughly chopped (about 1 cup)
1 clove garlic, minced
1 Tbsp. minced fresh ginger
2 Tbsp. vegetable oil
1 Tbsp. sesame oil
1/4-1/2 tsp. red pepper flakes (these can make it pretty hot, so go light if you don't want it too spicy)
1 1/2 tsp. brown sugar
zest and juice of one lime (about 2 tsp. zest and 2 Tbsp. juice)
1/4 c. roasted peanuts (plus more for serving, if desired)
2-3 Tbsp. soy sauce (I did 2...I don't think I would do any more than that)
3/4 pound (12 oz.) linguine or spaghetti, cooked according to box instructions ( I used a whole pound, and I felt like there was plenty of pesto to go around)
In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and peanuts (basically everything except soy sauce). Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
In a large bowl, toss pesto with hot pasta. Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired. Serve immediately.