Follow these steps for perfect results
Udon Noodles
Fresh Mint Leaves
Olive Oil
Pecans
Crushed
Lime Zest
Zest Only
Carrot Tops
Finely Shredded
Crushed Peppercorns
Crushed
Meyer Lemon Juice
Juice of
Bring water to a boil for the udon noodles.
Cook udon noodles until soft (approximately 4 minutes).
If using homemade udon, ensure it is chilled and ready to use.
In a small mixing bowl, combine olive oil, crushed pecans, lime zest, shredded carrot tops, crushed peppercorns, and Meyer lemon juice.
Mix the pesto ingredients thoroughly with a wooden spoon.
Place the finished pesto in a small mason jar.
Reserve the pesto until ready to serve over the cooked udon noodles.
Expert advice for the best results
Adjust the amount of peppercorns to control the spice level.
Toast the pecans for added flavor.
Everything you need to know before you start
5 minutes
Pesto can be made 1-2 days ahead
Garnish with extra mint leaves and a sprinkle of crushed pecans.
Serve chilled or at room temperature.
Pair with a light salad.
Complements the herbal and tangy flavors
Discover the story behind this recipe
Creative blend of culinary traditions.
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