Udon with cilantro pesto
This East meets West dish is super quick to prepare and makes a great accompaniment to simply grilled meat or chicken. Alternatively, you can use the pesto as a topping or a dip.
Udon with cilantro pesto
This East meets West dish is super quick to prepare and makes a great accompaniment to simply grilled meat or chicken. Alternatively, you can use the pesto as a topping or a dip.
Cooking Instructions
- 1
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.
- 2
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
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