Japanese Cuisine
Soba noodles with japanese pesto
Ingredients:
- 400g of Soba
noodles (buckwheat).
- 30 green
shiso leaves.
- 100g of
rocket leaves.
- 40g pine
kernels, roasted.
- 1 garlic
clove crushed.
- 100ml extra
virgin olive oil.
- 2 tbsp brown
miso paste.
- Black sesame
seeds for garnishing.
Directions:
- Cooking the
noodles: in a large pan, boil a large quantity of salted water, and cook the
noodles according to the instructions on the packet.
- Drain in a
colander and rinse with freshly boiled water to remove the extra starchiness of
the soba noodles.
- Making the
pesto: reserve a few shiso and rocket leaves for garnish.
- Tear the
remaining leaves into pieces and blend them with all other ingredients in a
food processor until smooth. Transfer to an air tight container until required.
- Toss the noodles in the Japanese pesto
and garnish with the reserved shiso and rocket leaves, and black sesame seeds
if using.
- Serve immediately.