Miso Pea Pesto Udon

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Step 1.

To make your pesto, add basil, mint, sunflower seeds, peas, green chillies, the zest of one lemon, the juice from two lemons, 2 sheets of nori and miso to a food processor. Add most of your parmesan to your processor along with a large glug of olive oil (enough to bring it all together to a smooth consistency). Season with salt and pepper then blitz until smooth.

Step 2.

Cook your udon according to package instructions, reserving some of the noodle-cooking water for later.

Step 3.

Mix your pesto with the udon, adding a small ladle of noodle-cooking water at a time (enough to bring it all together).

Step 4.

Top each plate of udon with torn pieces of nori, grated parmesan and chilli oil. Enjoy!

I've used sunflower seeds here as they're a great, cheaper alternative to the pine nuts used in a classic pesto.

4 Packs of Udon Noodles
Big Bunch of Basil (All The Leaves From A Large Pot of Basil)
Small Bunch of Mint
100g Sunflower Seeds
150g Peas
2 Cloves of Garlic
2 Green Chillies
2 Small Lemons
50g Parmesan
4 Tbsp Miso Paste
3 Sheets of Nori
Crispy Chilli Oil
Olive Oil