Miso Pesto with Ramen Noodles

 

Ingredients

2 SERVINGS

4

cups baby spinach

2

cups cilantro leaves with tender stems

1

Tbsp. white miso

1

garlic clove

½

cup grapeseed or sunflower oil

1

tsp. toasted sesame oil

1

tsp. fresh lemon juice

Kosher salt

2

5-oz. packages fresh ramen noodles (you can find them fresh at Asian grocery stores and some Whole Foods—we like the Sun Noodle brand)

1

Tbsp. unsalted butter, cut into small pieces

Toasted sesame seeds (for serving)

Toasted sesame oil

Preparation

Step 1

Bring a medium pot of water to a boil.

Step 2

Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.

Step 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.

Step 4

Divide noodles between bowls and top with sesame seeds and sesame oil.

Step 5

Do Ahead: Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.