Udon With Spinach-Miso Pesto

Recipe Ingredients

		Pesto Sauce
3/4 lb	340g / 11oz	Fresh spinach - washed, stemmed
1/2 cup	118ml	Fresh basil - (firmly packed)
1/4 cup	59ml	Walnuts
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Miso - or to taste
2 tablespoons	30ml	Chopped fresh parsley
		For The Dish
8 oz	227g	Udon noodles
1 tablespoon	15ml	Olive oil
2		Garlic cloves - crushed or minced
1		Green bell pepper - seeded, minced
		= (or Italian frying pepper)
1		Imported plum tomatoes - (14 oz) - chopped, with liquid
1/4 cup	59ml	Sliced black olives
		Freshly-ground black pepper - to taste

Recipe Instructions

Steam the spinach just until it is wilted. Squeeze out as much moisture as possible, then place the spinach in the container of a food processor along with the rest of the pesto ingredients. Process until the mixture is a coarse puree.

Cook the udon noodles until al dente. Drain and transfer to a serving container. Toss with the pesto and cover.

Heat the olive oil in a medium-sized skillet. Add the garlic and frying pepper and saute over low heat until the garlic is golden. Add the tomatoes, olives, and black pepper and simmer over low heat for 5 minutes. Stir this mixture into the noodles and serve at once, or let cool and serve at room temperature.

This recipe yields 4 to 6 servings.

Description:

"Miso adds a rich, hearty flavor to this pesto, making a bold substitute for Parmesan cheese."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.