Photo by Alex Lau
Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.
Recipe information
Yield
2 servings
Ingredients
4 cups baby spinach
2 cups cilantro leaves with tender stems
1 Tbsp. white miso
1 garlic clove
1/2 cup grapeseed or sunflower oil
1 tsp. toasted sesame oil
1 tsp. fresh lemon juice
Kosher salt
2 (5-oz.) packages fresh ramen noodles
1 Tbsp. unsalted butter, cut into small pieces
Toasted sesame seeds (for serving)
Preparation
Step 1
Bring a medium pot of water to a boil.
Step 2
Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.
Step 3
Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.
Step 4
Divide noodles between bowls and top with sesame seeds.
Do Ahead
Step 5
Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.
Recipe notes
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