Created by EOdisciple on April 7, 2019
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.