Vegetarians recipes |
Udon With Spinach-Miso Pesto |
Pesto Sauce: 3/4 pound fresh spinach -- washed, stemmed 1/2 cup fresh basil - (firmly packed) 1/4 cup walnuts 2 tablespoons olive oil 2 tablespoons miso -- or to taste 2 tablespoons chopped fresh parsley For the dish: 8 ounces udon noodles 1 tablespoon olive oil 2 garlic cloves -- crushed or minced 1 green bell pepper -- seeded, minced (or Italian frying pepper) 1 can imported plum tomatoes - (14 oz) -- chopped, with liquid 1/4 cup sliced black olives Freshly-ground black pepper -- to taste |
Steam the spinach just until it is wilted. Squeeze out as much moisture as possible, then place the spinach in the container of a food processor along with the rest of the pesto ingredients. Process until the mixture is a coarse puree. |