Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, udon with cilantro pesto. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Udon with cilantro pesto is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook udon with cilantro pesto using 11 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Udon with cilantro pesto:
- Prepare 2 cloves garlic
- Take 1/4 cup purple onion, roughly chopped
- Get 1/4 cup blanched and slivered almonds
- Get 1 large bunch fresh cilantro, roughly chopped (leaves and stems)
- Make ready 1 jalapeno pepper, deseeded and roughly chopped
- Take 1 large strip lime rind
- Make ready 1 tsp fish sauce
- Make ready Juice of 1/2 lime
- Get 1/4 cup extra virgin olive oil
- Make ready 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.
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
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 is going to wrap this up for this exceptional food udon with cilantro pesto recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
