Cilantro Pesto Over Soba Noodles Food

FABULOUS CILANTRO PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
• In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
• Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

CILANTRO PESTO OVER SOBA NOODLES

Steps:

• Put all those ingredients in a blender and slowly drizzle in 1/3 cup of olive oil and blend! Recipe easily doubles and can be refrigerated for a day or so.
• Note: The pesto will be very thin in consistency.

HONEY-JALAPENO CHICKEN WITH SESAME SOBA NOODLES

Steps:

• Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).
• In a blender or food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through.
• In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated chicken and sauce over noodles.

CILANTRO PESTO

Steps:

• Hand chop the garlic, parsley, cilantro, and almonds. Combine the pesto mixture with the oil, lemon juice, salt, and pepper until well mixed. Serve as a dipping sauce with the tortitas de papas cruda y elote.

SOBA WITH GREEN CHILE PESTO

Steps:

• Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving 1/4 cup soba cooking liquid.
• Meanwhile, whisk miso, lime juice, and oil in a large bowl. Chop halved chiles, garlic, and a pinch of salt together on a cutting board, then use the side of chef's knife to mash into a paste. Transfer to bowl with miso mixture and mix well. Add scallions, chopped basil, and cilantro and toss to combine; season pesto with salt.
• Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.
• Serve noodles topped with torn basil and sesame seeds.

CILANTRO NOODLE BOWL WITH CILANTRO PESTO

Steps:

• Cook the soba in a big pot of rapidly boiling salted water just until tender - but about 20 seconds before the pasta is done cooking add the broccoli to the pot. Cook it until barely done. Now drain and rinse under cold running water. Sprinkle with lemon zest and set aside.
• Make the dressing by combining the cilantro, garlic, cayenne, salt, and olive oil. Blend in a food processor or chop by hand. Taste, adjust for more salt if needed and set aside.
• Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (1/2 inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Remove from skillet, let cool a bit and if desired cut into matchsticks (as seen in the photo), sometimes I don't bother and use larger pieces instead.
• In a large mixing bowl, combine the soba, broccoli, and a couple big splashes of the cilantro dressing. Toss until well combined. Add the tofu and gently toss again, add more dressing and a couple pinches of salt if needed. Turn out onto platter and crown with a couple pinches of cayenne and a squeeze of lemon juice.