Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to make a special dish, Udon with cilantro pesto. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Udon with cilantro pesto Recipe. Don't throw out your wilting cilantro in your fridge. Turn it into this easy and exciting Cilantro Peanut Pesto instead.
You can cook Udon with cilantro pesto using 11 ingredients and 2 steps. Here is how you cook it.
Ingredients of Udon with cilantro pesto
- Take 2 cloves of garlic.
- It’s 1/4 cup of purple onion, roughly chopped.
- You need 1/4 cup of blanched and slivered almonds.
- It’s 1 of large bunch fresh cilantro, roughly chopped (leaves and stems).
- Make ready 1 of jalapeno pepper, deseeded and roughly chopped.
- Prepare 1 of large strip lime rind.
- Prepare 1 tsp of fish sauce.
- You need of Juice of 1/2 lime.
- It’s 1/4 cup of extra virgin olive oil.
- Make ready 2 tbsp of toasted sesame oil.
- Take 3-7 oz of packages precooked udon noodles.
This is a wonderful twist on pesto.Sometimes the basil version gets old and you want to impress everyone at the dinner table or potluck with a tasty new version.Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth.Soft and slurpy udon noodles with crisp, fresh bok choy and meaty shiitake mushrooms dressed simply with soy sauce will satisfy every craving!
Udon with cilantro pesto instructions
- Place all the ingredients except for the sesame oil and udon in a food processor and pulse until you have a chunky paste. If the pesto is too thick, add more olive oil a little at a time. Check the seasoning and add salt and fresh cracked black pepper to taste..
- Boil the udon according to the package directions. Drain the noodles and pour them into a large mixing bowl. Sprinkle on the sesame oil and toss. Stir in the pesto a spoonful at a time until the noodles are as coated as you like (about 4 heap tbsp works for me). Save any leftover pesto in the fridge for up to a week.
Rinse the udon under cold water and strain.Add yuzu juice to the pesto udon and taste.If a more citrusy taste is desired, add a few more splashes and mix.
So I grabbed some of each and along with the bok choy, green onions and cilantro had an especially deliciously veggie-packed pho for dinner last night.Udon Komadori may seem like a small enterprise, but they were actually brought over in partnership with a Japanese restaurant company.Pesto gets a twist in this cilantro-inspired recipe.Use this pesto as a salad dressing, a veggie dip, or as a thick sauce over your favorite vegetables—it can do anything.Why Cilantro Pesto?+− Benefits of Cilantro.
