Thai basil pesto udon

Difficulty

Easy 👌

25

min.

Preparation

0

min.

Baking

0

min.

Resting

Ingredients

Servings:-4+

45 g Thai basil

30 g cilantro

500 g udon noodles

100 g cashews

1 green chili

3 tsp miso paste

4 tbsp vegetable oil

2 tsp sesame oil

lime (for serving)

Metric

Imperial

Utensils

ovenknifecutting boardbaking sheetpotfood processorcolander

Nutrition per serving

Cal

763Protein

22 gFat

30 gCarb

104 g

Step 1/3

Preheat the oven to 180°C/350°F. Roughly chop the cashews and transfer them to a baking sheet. Roast in the oven for approx. 5 – 7 mins.Save

100 g cashews

ovenknifecutting boardbaking sheet

Preheat the oven to 180°C/350°F. Roughly chop the cashews and transfer them to a baking sheet. Roast in the oven for approx. 5 – 7 mins.

Step 2/3

Pluck Thai basil leaves from the larger stems. You can keep the thin stems that are close to the top. Add to a food processor. Cut thick stems off the cilantro, discard them and add the leaves with thin stems to the food processor. Roughly chop the green chili and add to the food processor. Add miso, three-quarter of the roasted cashews, vegetable oil and sesame oil and process to a smooth pesto with a few cashew bits still intact. If the consistency is too thick, add a tablespoon of vegetable oil or some water and stir.Save

45 g Thai basil30 g cilantro1 green chili3 tsp miso paste75 g cashews4 tbsp vegetable oil2 tsp sesame oil

potfood processor

Pluck Thai basil leaves from the larger stems. You can keep the thin stems that are close to the top. Add to a food processor. Cut thick stems off the cilantro, discard them and add the leaves with thin stems to the food processor. Roughly chop the green chili and add to the food processor. Add miso, three-quarter of the roasted cashews, vegetable oil and sesame oil and process to a smooth pesto with a few cashew bits still intact. If the consistency is too thick, add a tablespoon of vegetable oil or some water and stir.

Step 3/3

Cook the noodles according to package instructions, drain, and reserve some cooking liquid. Either serve each portion of noodles topped with a big dollop of pesto and the rest of the roasted cashews, or just mix the whole portion in a big bowl, adding a little of the cooking liquid if it seems a little dry. Enjoy!Save

500 g udon noodles25 g cashews

colander

Cook the noodles according to package instructions, drain, and reserve some cooking liquid. Either serve each portion of noodles topped with a big dollop of pesto and the rest of the roasted cashews, or just mix the whole portion in a big bowl, adding a little of the cooking liquid if it seems a little dry. Enjoy!