Needing to use up a ton of Thai basil, I created this Asian "pesto" of sorts.  It's good warm, but we liked it even better at room temperature or slightly chilled.

 Asian "Pesto" with Noodles

1 c. dry roasted peanuts, plus additional for garnish

1 T. minced ginger

4 cloves garlic

2 fresh, ripe (e.g. red) cayenne peppers

2 c. (packed) thai basil

1/2 c. (packed) mint 

zest and juice of two limes 

1/3 - 1/2 c. soy sauce

2 - 3 T. fish sauce

1/2 c. canola oil

12 oz noodles of your choice (udon, soba, etc.)

In a food processor, chop first four ingredients into a fine mince.  Add herbs and, again, process well.  Add the zest and then, with the blade running, pour the juice, soy sauce, fish sauce, and finally oil through the chute.  Allow to run until the desired (for me, smooth) consistency is achieved.  Taste and adjust flavors as needed.

Meanwhile, cook noodles according to package and drain.  Return noodles to their pan and stir in pesto.  Serve in bowls with finely chopped peanuts as garnish.