Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, udon with cilantro pesto. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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.
Udon with cilantro pesto is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Udon with cilantro pesto is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook udon with cilantro pesto using 11 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Udon with cilantro pesto:
- Get 2 cloves garlic
- Take 1/4 cup purple onion, roughly chopped
- Get 1/4 cup blanched and slivered almonds
- Take 1 large bunch fresh cilantro, roughly chopped (leaves and stems)
- Prepare 1 jalapeno pepper, deseeded and roughly chopped
- Take 1 large strip lime rind
- Prepare 1 tsp fish sauce
- Get Juice of 1/2 lime
- Prepare 1/4 cup extra virgin olive oil
- Get 2 tbsp toasted sesame oil
- Get 3-7 oz packages precooked udon noodles
Peanut Udon Noodles are one of my favorite lunches, although I really don't make them as often as I should. You can eat them warm or cold; you can load them up with any veggies you happen to have on hand. (I made this version with snow peas, but I've also used red peppers, green onions, zucchini. 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.
Instructions to make 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
Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. 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. Soft and slurpy udon noodles with crisp, fresh bok choy and meaty shiitake mushrooms dressed simply with soy sauce will satisfy every craving! 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.
So that’s going to wrap this up for this special food udon with cilantro pesto recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
