Thai basil pesto udon

Thai basil pesto udon

Based on 20 ratings
Andreas Strauch

Andreas Strauch

Community member

"I first saw Thai basil pesto on Pascal Grob’s (a Swiss-Thai food journalist) Instagram—and knew it was for me! Thai basil has a very distinct herbal flavor, though you could say that is somewhat similar to Italian basil, their overall tastes are very different, so be sure to use the Thai variant here. You can find it at most Asian supermarkets and many other well-stocked grocery stores. This version is completely vegan and gets its complex umami flavors from Japanese miso paste, sesame oil, and cashew nuts, which are roasted to enhance them further! If you like it a little spicier, you can season it to taste with hot chili powder or chili flakes. I sure always do! This recipe is part of “The Community Issue,” a collaboration with Infarm—the urban farming revolutionaries based in our Berlin community; with global reach across 10 countries and 30 cities. Check out their website for more information and to check if their 100% locally grown produce is available in your community."

Difficulty

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

Ingredients

Servings2
22½ g
Thai basil
15 g
cilantro
250 g
udon noodles
50 g
cashews
½
green chili
tsp
miso paste
2 tbsp
vegetable oil
1 tsp
sesame oil
lime (for serving)
MetricImperial

Utensils

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

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-chop-green-herbs

How to chop green herbs

how-to-cook-pasta

How to cook pasta

Nutrition per serving

Cal763
Protein22 g
Fat30 g
Carb104 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.
    • 50 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.
    • 22½ g Thai basil
    • 15 g cilantro
    • ½ green chili
    • tsp miso paste
    • 37½ g cashews
    • 2 tbsp vegetable oil
    • 1 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!
    • 250 g udon noodles
    • 12½ 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!

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