Fresh Ramen Noodles with Miso Pesto

bon appétit pasta cilantro dinner spinach sesame oil sesame noodle vegetarian

Andy Baraghani

2 servings

Source

Ingredients

4 cups baby spinach

2 cups cilantro leaves with tender stems

1 Tbsp. white miso

1 garlic clove

1/2 cup grapeseed or sunflower oil

1 tsp. toasted sesame oil

1 tsp. fresh lemon juice

Kosher salt

2 (5-oz.) packages fresh ramen noodles

1 Tbsp. unsalted butter, cut into small pieces

Toasted sesame seeds (for serving)

Method

Bring a medium pot of water to a boil.

Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.

Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.

Divide noodles between bowls and top with sesame seeds.

Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.