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
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
Directions
- Udon
-
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.
- Carrot-Top Pesto
-
Combine all ingredients for pesto in a small mixing bowl with a wooden spoon.
-
Place pesto in a small mason jar and reserve until ready to use.
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