Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, udon with cilantro pesto. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Udon with cilantro pesto is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Udon with cilantro pesto is something which I’ve loved my entire life. They’re nice and they look fantastic.

See recipes for Udon with cilantro pesto, Crab Stick Udon too. This cilantro-miso sauce is a welcome twist to a classic pesto recipe. We like it on springy ramen noodles, but spaghetti or udon would be awesome, too.

To begin with this particular recipe, we have to prepare a few ingredients. You can have udon with cilantro pesto using 11 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Udon with cilantro pesto:

1. Take 2 cloves garlic
2. Prepare 1/4 cup purple onion, roughly chopped
3. Get 1/4 cup blanched and slivered almonds
4. Prepare 1 large bunch fresh cilantro, roughly chopped (leaves and stems)
5. Get 1 jalapeno pepper, deseeded and roughly chopped
6. Prepare 1 large strip lime rind
7. Make ready 1 tsp fish sauce
8. Take Juice of 1/2 lime
9. Prepare 1/4 cup extra virgin olive oil
10. Make ready 2 tbsp toasted sesame oil
11. Make ready 3-7 oz packages precooked udon noodles

Combine the pesto mixture with the oil, lemon juice, salt, and pepper until well mixed. Serve as a dipping sauce with the tortitas de papas. Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste.

Instructions to make Udon with cilantro pesto:

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

Stir into hot pasta and serve. Southern Baked Mac and Cheese with Breadcrumbs. Spicy Szechuan Noodles with Garlic Chili Oil. Sweet and Tangy Sticky Soy Glaze. Stir Fried Shanghai Rice Cakes - Chao Nian Gao.

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