Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Fresh spinach - washed, stemmed

  2. 1/2 cup 118ml Fresh basil - (firmly packed)

  3. 1/4 cup 59ml Walnuts

  4. 2 tablespoons 30ml Olive oil

  5. 2 tablespoons 30ml Miso - or to taste

  6. 2 tablespoons 30ml Chopped fresh parsley For The Dish

  7. 8 oz 227g Udon noodles

  8. 1 tablespoon 15ml Olive oil

  9. 2 Garlic cloves - crushed or minced

  10. 1 Green bell pepper - seeded, minced

  11. 1 Imported plum tomatoes - (14 oz) - chopped, with liquid

  12. 1/4 cup 59ml Sliced black olives Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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."


Send feedback