Udon with cilantro pesto. Soft and slurpy udon noodles with crisp, fresh bok choy and meaty shiitake mushrooms dressed simply with soy sauce will satisfy every craving! Hi everybody, wish you are having an amazing relax today. Today, I will show you a method to serve an unique food, Udon with cilantro pesto. It is one of my favorites. For mine, I will make it a more tasty. This can be really tasty.
As the cilantro gets more mature, the stems thicken and the leaves get much bigger, signaling "pre-bolt" and a good time to make cilantro pesto. Don't throw out your wilting cilantro in your fridge. Turn it into this easy and exciting Cilantro Peanut Pesto instead. You'll feel so proud of yourself. I may try some other cilantro pesto recipes as well but the nice thing about this one is that you probably have all the ingredients on hand.
To get began out with this precise recipe, you need put togather some components. You can have Udon with cilantro pesto using 11 ingredients and 2 steps. Here is how you could achieve it.
The recipe needed to make Udon with cilantro pesto:
- Take 2 cloves of garlic.
- You need 1/4 cup of purple onion, roughly chopped.
- You need 1/4 cup of blanched and slivered almonds.
- Make ready 1 of large bunch fresh cilantro, roughly chopped (leaves and stems).
- Make ready 1 of jalapeno pepper, deseeded and roughly chopped.
- You need 1 of large strip lime rind.
- You need 1 tsp of fish sauce.
- Take of Juice of 1/2 lime.
- Make ready 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. This Vegan Cilantro Pesto is both delicious and healing.
Steps to make yummy Udon with cilantro pesto:
- 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.
Enjoy some as a dip with crackers, atop zoodles or pasta, or add a dollop to your salads and bowls. I tried eating cilantro with everything, whether it was just sprinkling some atop salads and bowls or adding a handful to juices and smoothies. 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. We're slowly crawling out from under the boxes! Anywho, this pesto is loosely based off of the Chickpea and Coriander Chutney from Cook Republic.
So that’s going to wrap it up with this homemade Udon with cilantro pesto recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!