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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