Shiso Pesto Udon
2
servings
Main
Course
Print Recipe
Ingredients
Directions
Pesto
¼ c
olive oil
Jump
c
walnuts
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1
garlic clove, coarsely chopped
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1 tsp
salt
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Black pepper
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30
shiso leaves
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Noodles
2
packs of frozen udon
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Parmigiano-Reggiano, for topping
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1 tbsp
yuzu juice, plus more to taste
Jump

Swap out basil for shiso, and pasta for udon for a different take on pesto. The minty Japanese herb is well suited for fresh udon noodles and a splash of yuzu. Don’t skimp on the Parmigiano-Reggiano—every few bites I’ll add some more grated cheese on top.

Directions

Pesto
  1. In a food processor, add olive oil, walnuts, garlic, salt, and pepper, then blend.
  2. Remove the shiso stems, cut them in half, and then into smaller pieces 1-inch pieces.
  3. Add the shiso to the food processor and blend.
Noodles
  1. Boil udon briefly. If you’re using frozen udon, no more than 1 minute, otherwise the udon will be gummy.
  2. Rinse the udon under cold water and strain.
  3. Mix pesto with the udon.
  4. Add yuzu juice to the pesto udon and taste. If a more citrusy taste is desired, add a few more splashes and mix.
  5. Top with grated Parmigiano-Reggiano and serve.

Tatiana Bautista

Tatiana Bautista is a freelance writer based in New York.

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