Shiso Pesto Udon
"This Japanese recipe is the taste of summer in a bowl."
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
