Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, udon with cilantro pesto. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Udon with cilantro pesto is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Udon with cilantro pesto is something that I’ve loved my whole life. They’re fine and they look wonderful.

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. Homemade Cilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olive oil.

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

The ingredients needed to make Udon with cilantro pesto:

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

This is a wonderful twist on pesto. Sometimes the basil version gets old and you want to impress everyone at the dinner table or potluck with a tasty new version. Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. This Vegan Cilantro Pesto is both delicious and healing.

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

Enjoy some as a dip with crackers, atop zoodles or pasta, or add a dollop to your salads and bowls. I tried eating cilantro with everything, whether it was just sprinkling some atop salads and bowls or adding a handful to juices and smoothies. Why Cilantro Pesto?+− Benefits of Cilantro. Pumpkin Seeds Pack a Nutritious Punch. A delicious cilantro pesto recipe with hints of lime, garlic, and olive oil.

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