Winter

Carrot-Top Pesto on Mint Udon

February 24, 2015
Author Notes


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

  • Serves 2
Ingredients
  • Udon
  • 2 packets Udon Noodle
  • 1 bunch Fresh Mint Leaves
  • Carrot-Top Pesto
  • 1/2 cup Olive oil
  • 1/4 cup Pecans, Crushed
  • 1 Lime, Zest Only
  • 1 bunch Greens from Carrot Tops - Finely Shredded
  • 1 teaspoon crushed peppercorns
  • 1/2 Juice of Meyer Lemon
In This Recipe
Directions
  1. Udon
  2. 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.
  1. Carrot-Top Pesto
  2. Combine all ingredients for pesto in a small mixing bowl with a wooden spoon.
  3. Place pesto in a small mason jar and reserve until ready to use.

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