Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, udon with cilantro pesto. One of my favorites. For mine, I will make it a bit unique. 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 popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Udon with cilantro pesto is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have 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:
- Make ready 2 cloves garlic
- Prepare 1/4 cup purple onion, roughly chopped
- Prepare 1/4 cup blanched and slivered almonds
- Get 1 large bunch fresh cilantro, roughly chopped (leaves and stems)
- Take 1 jalapeno pepper, deseeded and roughly chopped
- Prepare 1 large strip lime rind
- Get 1 tsp fish sauce
- Prepare Juice of 1/2 lime
- Take 1/4 cup extra virgin olive oil
- Prepare 2 tbsp toasted sesame oil
- Make ready 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 is going to wrap it up with this exceptional food udon with cilantro pesto recipe. Thanks so much for reading. I’m sure that you can 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!
