Shiso Pesto Udon
Created by EOdisciple on April 7, 2019
- Servings: 2
- Prep Time: 15m
- Cook Time: 5m
- Recipe #31744
Ingredients
- 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)
How to Make
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Step 1: In a food processor, blend olive oil, walnuts, garlic, salt and pepper.
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Step 2: Remove the shiso stems and cut them in half. Cut into smaller 1-inch pieces.
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Step 3: Add the shiso to the food processor and blend. Set aside.
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Step 4: In a saute pot, bring water to a boil. Boil udon briefly (about 1 minute).
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Step 5: Rinse the udon under cold water and strain.
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Step 6: Mix shiso pesto with the udon.
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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.
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Step 8: Divide between two bowls. Garnish with grated Parmigiano-Reggiano. Serve immediately.
Nutritional Facts
- 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