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Below are the ingridients that are needed to make a remarkably good Udon with cilantro pesto:
- You need 2 cloves of garlic.
- Use 1/4 cup of purple onion, roughly chopped.
- Provide 1/4 cup of blanched and slivered almonds.
- You need 1 of large bunch fresh cilantro, roughly chopped (leaves and stems).
- You need 1 of jalapeno pepper, deseeded and roughly chopped.
- Use 1 of large strip lime rind.
- Use 1 tsp of fish sauce.
- You need of Juice of 1/2 lime.
- Use 1/4 cup of extra virgin olive oil.
- Get 2 tbsp of toasted sesame oil.
- Use 3-7 oz of packages precooked udon noodles.
Done with the ingridients? Here are the procedures on serving Udon with cilantro pesto:
- 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..
- 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.
An easy, homemade Cilantro Pesto of fresh cilantro, toasted almonds, cheese and garlic. Delicious tossed with shredded chicken and rolled into flautas or as a spread on toasted bread rounds. 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.
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