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Shiso Pesto Udon

Here's how you make Shiso Pesto Udon
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  • Servings: 2
  • Prep: 15m
  • Cook: 5m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1/4 cup olive oil
  • 6 ounces walnuts
  • 1 garlic clove (coarsely chopped)
  • 1 teaspoon salt
  • Black pepper, to taste
  • 4.5 grams shiso leaves (30 leaves)
  • 2 (8.8 ounce) packs udon noodles (frozen)
  • Parmigiano-Reggiano, for topping
  • 12 grams yuzu juice (2 tablespoons, plus more to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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