Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, udon with cilantro pesto. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Udon with cilantro pesto is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Udon with cilantro pesto is something which I’ve loved my entire life.
Homemade Cilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olive oil. 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.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Take 2 cloves garlic
- Prepare 1/4 cup purple onion, roughly chopped
- Take 1/4 cup blanched and slivered almonds
- Take 1 large bunch fresh cilantro, roughly chopped (leaves and stems)
- Get 1 jalapeno pepper, deseeded and roughly chopped
- Get 1 large strip lime rind
- Get 1 tsp fish sauce
- Prepare Juice of 1/2 lime
- Make ready 1/4 cup extra virgin olive oil
- Prepare 2 tbsp toasted sesame oil
- Prepare 3-7 oz packages precooked udon noodles
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. 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.
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
Cilantro pesto: Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. An easy, homemade Cilantro Pesto of fresh cilantro, toasted almonds, cheese and garlic. Delicious tossed with shredded chicken and rolled into flautas or as a spread on toasted bread rounds. 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.
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