Thai basil pesto udon

Based on 16 ratings
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Andreas Strauch

Community Manager at Kitchen Stories

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
45 g Thai basil
30 g cilantro
500 g udon noodles
100 g cashews
green chili
3 tsp miso paste
4 tbsp vegetable oil
2 tsp sesame oil
lime (for serving)
Metric
Imperial

Utensils

  • oven
  • knife
  • cutting board
  • baking sheet
  • pot
  • food processor
  • colander

Nutrition per serving

Cal
763
Protein
22 g
Fat
30 g
Carb
104 g
  • Step 1/3

    Preheat the oven to 180°C/350°F. Roughly chop the cashews and transfer them to a baking sheet. Roast in the oven for approx. 5 – 7 mins.
    • 100 g cashews
    • oven
    • knife
    • cutting board
    • baking sheet

    Preheat the oven to 180°C/350°F. Roughly chop the cashews and transfer them to a baking sheet. Roast in the oven for approx. 5 – 7 mins.

  • Step 2/3

    Pluck Thai basil leaves from the larger stems. You can keep the thin stems that are close to the top. Add to a food processor. Cut thick stems off the cilantro, discard them and add the leaves with thin stems to the food processor. Roughly chop the green chili and add to the food processor. Add miso, three-quarter of the roasted cashews, vegetable oil and sesame oil and process to a smooth pesto with a few cashew bits still intact. If the consistency is too thick, add a tablespoon of vegetable oil or some water and stir.
    • 45 g Thai basil
    • 30 g cilantro
    • green chili
    • 3 tsp miso paste
    • 75 g cashews
    • 4 tbsp vegetable oil
    • 2 tsp sesame oil
    • pot
    • food processor

    Pluck Thai basil leaves from the larger stems. You can keep the thin stems that are close to the top. Add to a food processor. Cut thick stems off the cilantro, discard them and add the leaves with thin stems to the food processor. Roughly chop the green chili and add to the food processor. Add miso, three-quarter of the roasted cashews, vegetable oil and sesame oil and process to a smooth pesto with a few cashew bits still intact. If the consistency is too thick, add a tablespoon of vegetable oil or some water and stir.

  • Step 3/3

    Cook the noodles according to package instructions, drain, and reserve some cooking liquid. Either serve each portion of noodles topped with a big dollop of pesto and the rest of the roasted cashews, or just mix the whole portion in a big bowl, adding a little of the cooking liquid if it seems a little dry. Enjoy!
    • 500 g udon noodles
    • 25 g cashews
    • colander

    Cook the noodles according to package instructions, drain, and reserve some cooking liquid. Either serve each portion of noodles topped with a big dollop of pesto and the rest of the roasted cashews, or just mix the whole portion in a big bowl, adding a little of the cooking liquid if it seems a little dry. Enjoy!