Udon with cilantro pesto

Name: Udon with cilantro pesto
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cloves garlic; 1/4 cup purple onion, roughly chopped; 1/4 cup blanched and slivered almonds; 1 large bunch fresh cilantro, roughly chopped (leaves and stems); 1 jalapeno pepper, deseeded and roughly chopped; 1 large strip lime rind; 1 tsp fish sauce; Juice of 1/2 lime; 1/4 cup extra virgin olive oil; 2 tbsp toasted sesame oil; 3-7 oz packages precooked udon noodles

Robert Gonzal @robert

Vancouver BC

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.

Robert Gonzal @robert

Vancouver BC

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.

Saved

Ingredients

10 minutes

4 servings

2 clovesgarlic
1/4 cuppurple onion, roughly chopped
1/4 cupblanched and slivered almonds
1large bunch fresh cilantro, roughly chopped (leaves and stems)
1jalapeno pepper, deseeded and roughly chopped
1large strip lime rind
1 tspfish sauce
Juice of 1/2 lime
1/4 cupextra virgin olive oil
2 tbsptoasted sesame oil
3-7 ozpackages precooked udon noodles

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Steps

10 minutes

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