Carrot-top pesto on mint udon
Pesto
Japanese cuisine
<br />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.
<br />Directions for Carrot-Top Pesto:
<br />Combine all the following in small mixing bowl -
<br />1/2 cup olive oil
<br />1/4 cup crushed pecans
<br />zest of 1 lime
<br />1 tsp crushed peppercorn
<br />1 bunch carrot top greens, finely shredded with mezzaluna
<br />salt to taste
<br />
<br />Place pesto in a small mason jar and reserve until ready to use.
<br />
<br />Combine cooked udon noodle with 1/2 cup pesto in 2 bowls to serve
<br />Garnish with Fresh Mint Leaves, Shredded and squeeze of a Half Meyer Lemon.
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