Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, udon with cilantro pesto. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Udon with cilantro pesto is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Udon with cilantro pesto is something which I’ve loved my whole life.

Homemade Cilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olive oil. As the cilantro gets more mature, the stems thicken and the leaves get much bigger, signaling "pre-bolt" and a good time to make cilantro pesto. Don't throw out your wilting cilantro in your fridge.

To begin with this 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 it.

The ingredients needed to make Udon with cilantro pesto:

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

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. 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.

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

Pesto gets a twist in this cilantro-inspired recipe. Use this pesto as a salad dressing, a veggie dip, or as a thick sauce over your favorite vegetables—it can do anything. 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!

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