Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, udon with cilantro pesto. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. Homemade Cilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olive oil.
Udon with cilantro pesto is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Udon with cilantro pesto is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have udon with cilantro pesto using 11 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Udon with cilantro pesto:
- Make ready 2 cloves garlic
- Take 1/4 cup purple onion, roughly chopped
- Take 1/4 cup blanched and slivered almonds
- Make ready 1 large bunch fresh cilantro, roughly chopped (leaves and stems)
- Make ready 1 jalapeno pepper, deseeded and roughly chopped
- Make ready 1 large strip lime rind
- Get 1 tsp fish sauce
- Take Juice of 1/2 lime
- Take 1/4 cup extra virgin olive oil
- Prepare 2 tbsp toasted sesame oil
- Get 3-7 oz packages precooked udon noodles
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. Enjoy some as a dip with crackers, atop zoodles or pasta, or add a dollop to your salads and bowls.
Steps 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
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 is going to wrap this up for this exceptional food udon with cilantro pesto recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
