Shiso Pesto Udon

2
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"This Japanese recipe is the taste of summer in a bowl."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (458 g)
  • Calories 1303.3
  • Total Fat - 83.5 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 105.8 mg
  • Sodium - 1236.1 mg
  • Total Carbohydrate - 108.2 g
  • Dietary Fiber - 10 g
  • Sugars - 4.5 g
  • Protein - 43.6 g
  • Calcium - 559.5 mg
  • Iron - 12.8 mg
  • Vitamin C - 94.1 mg
  • Thiamin - 1.5 mg

Step 1

In a food processor, blend olive oil, walnuts, garlic, salt and pepper.

Step 2

Remove the shiso stems and cut them in half. Cut into smaller 1-inch pieces.

Step 3

Add the shiso to the food processor and blend. Set aside.

Step 4

In a saute pot, bring water to a boil. Boil udon briefly (about 1 minute).

Step 5

Rinse the udon under cold water and strain.

Step 6

Mix shiso pesto with the udon.

Step 7

Add yuzu juice to the pesto udon and taste. If a more citrusy taste is desired, add a few more splashes and mix.

Step 8

Divide between two bowls. Garnish with grated Parmigiano-Reggiano. Serve immediately.

Tips & Variations


No special items needed.

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