Recipe of Homemade Udon with cilantro pesto

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, udon with cilantro pesto. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

These simple udon noodles paired with cilantro and lime in a light peanut sauce give you a different take on scrumptious Asian flavors. Don't be fooled by the name—the sauce on these vegetarian and vegan noodles is less of a peanut sauce and more of an herbal cilantro dressing with plenty of tangy. Don't throw out your wilting cilantro in your fridge. Turn it into this easy and exciting Cilantro Peanut Pesto instead.

Udon with cilantro pesto is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Udon with cilantro pesto is something that I have loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Udon with cilantro pesto:

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

Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. We're slowly crawling out from under the boxes! Anywho, this pesto is loosely based off of the Chickpea and Coriander Chutney from Cook Republic. I love LOVE the photos Sneh takes!

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

Anywho, this pesto is loosely based off of the Chickpea and Coriander Chutney from Cook Republic. I love LOVE the photos Sneh takes! I had a lot of cilantro, and wanted some spicy sauce to put in some spring rolls I'll share. This Vegan Cilantro Pesto is both delicious and healing. Enjoy some as a dip with crackers, atop zoodles or pasta, or add a dollop to your salads and bowls.

So that’s going to wrap this up with this special food udon with cilantro pesto recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!