I hate cilanto. It tastes awful to me. (Yeah, I’m one of those.) But cilantro is good for you and lately I’ve been trying to sneak it into recipes where I might not notice, like in salsas or chutneys, or this miso pesto tossed with springy noodles.
And you know what? I don’t taste the cilantro. Adapted from Bon Appetit, this pesto is packed with bright, herbaceous flavor, thanks to the addition of spinach, lemon juice, and a healthy dollop of sweet and salty white miso.
These noodles make a perfect warm-weather dinner and they’re a terrific way to get in bunches of greens without even trying.
4 cups baby spinach
2 cups cilantro leaves with tender stems
1 tablespoon white miso
1 small garlic clove
1/3 cup olive oil
1 teaspoon toasted sesame oil
1 teaspoon lemon juice
2 5-ounce packages fresh ramen noodles
1 tablespoon unsalted butter, cut into pieces
Toasted sesame seeds, for serving
1. Bring a medium pot of water to a boil.
2. Meanwhile, puree spinach, cilantro, miso, garlic, olive oil, sesame oil, and lemon juice in a blender until mixture is smooth. Season with salt and pour pesto into a bowl.
3. Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.
4. Divide noodles between bowls and top with sesame seeds.