Bring 2 Packages of Udon Noodle to Boil until soft - 4 minutes, or make your own udon noodle and keep in the refrigerator wrapped tightly in a plastic bag until ready to use.
Directions for Carrot-Top Pesto:
Combine all the following in small mixing bowl -
1/2 cup olive oil
1/4 cup crushed pecans
zest of 1 lime
1 tsp crushed peppercorn
1 bunch carrot top greens, finely shredded with mezzaluna
salt to taste
Place pesto in a small mason jar and reserve until ready to use.
Combine cooked udon noodle with 1/2 cup pesto in 2 bowls to serve
Garnish with Fresh Mint Leaves, Shredded and squeeze of a Half Meyer Lemon. — Naomi Calnitsky