Miso pea pesto udon - my take on a umami pesto recipe. A super comforting dish that's packed full of flavour and only takes 15 mins to make! Xien x
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Serves
4
Udon Noodle
Basil
Mint
Sunflower Seeds
Pea
Garlic
Green Chilli
Lemon
Parmesan
Miso Paste
Nori
Crispy Chilli Oil
Salt
Black Pepper
Olive Oil
Serves
4
Udon Noodle
Basil
Mint
Sunflower Seeds
Pea
Garlic
Green Chilli
Lemon
Parmesan
Miso Paste
Nori
Crispy Chilli Oil
Salt
Black Pepper
Olive Oil
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Step 1.
To make your pesto, add basil, mint, sunflower seeds, peeled garlic, peas, green chillies, the zest of one lemon, the juice from two lemons, 2 sheets of nori and miso to a food processor. Add most of your parmesan to your processor along with a large glug of olive oil (enough to bring it all together to a smooth consistency). Season with salt and pepper then blitz until smooth.
Step 2.
Cook your udon according to package instructions, reserving some of the noodle-cooking water for later.
Step 3.
Mix your pesto with the udon, adding a small ladle of noodle-cooking water at a time (enough to bring it all together).
Step 4.
Top each plate of udon with torn pieces of nori, grated parmesan and chilli oil. Enjoy!
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Notes (1)
C
Cassie G.
3 months ago
This is incredible, I got a huge yield of the pesto too, enough for 6-7 portions of noodles.
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