Daily Vegan Lunch for 6 April 2013: Arugula-Cilantro Pesto and Soba Noodles

This is my first ever Japanese-Italian fusion dish… I think. *scratches head* The garlic in this is very strong, so don’t eat this ten minutes before a hot date. I know you have a lot of hot dates, that’s why I’m always warning you about garlic.

arugula-cilantro pesto and soba noodles

INGREDIENTS:

2 cups cilantro (or basil or parsley if you don’t like cilantro)
2 cups arugula lettuce
3-5 cloves fresh garlic
1/4 cup pine nuts
Several tablespoons olive oil or water
Salt and pepper to taste

2 bunches of cooked soba noodles

DIRECTIONS:

Pack cilantro, arugula, and garlic into a blender or food processor, process until it chops enough to become much smaller as the air between the leaves goes away. Toast the pine nuts in a dry pan on the stove top, the pan being preferably cast iron, on medium-high heat, watching them carefully so they don’t burn. Once they brown, flip them and toss them around for a moment and then dump them into the food processor along with the chopped leaves. Add olive oil and/or water by the tablespoon and pulse until the mixture is a bit saucy rather than one solid chunk of paste. Toss with cooked soba noodles or any other noodle.

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