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How To make Miso Pesto with Extra Fine Pasta
1/2 c Pine nuts or walnuts
-- toasted 1/4 c EDEN Extra Virgin Olive Oil
4 Cloves garlic; pressed
1/2 c Water
1 1/2 tb EDEN ShirO Miso
4 c Loosely packed fresh basil
-(or half basil and - half parsley) 1 pk EDEN Extra Fine Pasta
Toast nuts in a dry skillet until golden brown, being careful not to burn. Grind in a blender and set aside. In blender, combine olive oil, garlic, miso and water; blend. Chop the basil fine, add to blender and process. Add nuts and blend until creamY smooth. Cook pasta according to package, drain and rinse. Pour pesto over pasta while hot. Judy Brown, Guide to Natural Foods Cooking Copyright 1994 Eden Foods, Inc.
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Miso Sesame Sauce (That Works on Every Vegetable)
Miso Sesame Sauce (That Works on Every Vegetable)
In the video, I serve this sauce on green beans, but it’s fabulous on any raw or blanched vegetables.
Any green beans will work for this recipe, but your timing will depend on the type of beans. In the video I am using very slender ones sold as “haricot verts” in the US. Of course, in French “haricot verts” simply means “green beans,” but in the US that term is usually used for thin green beans.
I often get questions about typos in the recipe when people see that 2 Tbsp of miso is 30g and 2 Tbsp of sesame seeds is 16g. That’s not a typo. Different ingredients have different density. 1 Tbsp of rocks and 1 Tbsp of feathers don’t weigh the same.
Serves 4
1 Lb (450g) trimmed green beans
2 Tbsp (30g) white miso
2 Tbsp (16g) toasted sesame seeds
1 Tbsp (15g) lemon juice
3 Tbsp (42g) neutral oil, like canola, grapeseed, etc
Bring a pot of water almost to a boil. Add some salt and get the water to a rolling boil. Dump in the green beans. If they want to poke out of the water, tuck them in and cover the pot. Set the timer for 2 minutes. After the first minute you should get your boil back. As soon as that happens, take off the lid so that the water doesn’t boil over.
To test if your beans are done, fish one out, dunk into cold water for 2 seconds and take a bite. Try to do this tasting very quickly, so that the rest of them don’t over cook. I like them very crunchy, so 2 minutes is plenty for me, but of course all green beans are different. Immediately drain them and rinse in cold water for a couple of minutes until they are completely cold.
Dump the green beans onto a towel and dry very well, then move to a large bowl.
Puree the miso, sesame seeds, lemon juice, and oil with a machine of your choice. The amounts I give will work with an immersion blender, but for the regular blender or food processor you might need to double the recipe. The leftover sauce can be refrigerated for a week and is great on many vegetables.
Coat the green beans with the sauce. Taste and adjust for salt and acidity.
You can also serve the sauce as a dip instead of coating the vegetables in it.
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Sicilian Pesto Pasta - From the Test Kitchen
Greg Lofts gives pesto a light summer twist. He blends roasted red pepper, tomatoes, raisins, anchovies, capers and almonds. This creamy sauce can complement any pasta dish, topped with parsley.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Yam Noodles & Shiso Leaf Pesto with John Liu | Making It Butter & Vegan | Miyoko’s Creamery
Miyoko’s European Style Cultured Vegan Butter + yam noodles + vegan shiso leaf pesto = PERFECTION! Thanks to Chef John Liu, we’ve found a new simple recipe to add to our dinner rotation. How many of you plan to try making this dish at home?
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TRY IT YOURSELF!
Serves: 1-2
Prep time: 10 minutes
Cook time: 20-30 minutes
Ingredients:
For the Pesto:
- 2 tbsp. Miyoko’s Unsalted European Style Cultured Vegan Butter
- 8-12 shiso leaves
- ½ tbsp. minced garlic
- ½ tbsp. minced scallion
- ½ Japanese yuzu or lemon juice
For the Yam Noodles
- 1 tsp. Miyoko’s Unsalted European Style Cultured Vegan Butter
- 8 cups of water
- 7 oz. (about ⅞ cup) yam noodles
- 1 tbsp. shelled and ground pistachios, ground
- 1 tbsp. nutritional yeast (optional)
Steps:
1. Prepare the Pesto
- Chop and destem the shiso leaves
- Heat up a frying pan to medium heat
- Add 1 tbsp. of butter to the pan and move it around with a spatula to evenly coat the bottom of the pan
- Once the butter has browned a bit, add the garlic and let it incorporate into the butter
- Add the scallion and another tbsp. of butter if needed
- Transfer the chopped shiso to the pan and turn off the heat
- Stir the shiso into the butter mixture
- Pour in the lemon or Japanese yuzu or lemon juice
- Stir the mixture and let it sit in the pan
2. Prepare the Yam Noodles
- In a saucepan, bring 8 cups of water to a boil
- Place the yam noodles in a noodle strainer (or regular strainer) and sit the strainer in the water
- Keep the noodles submerged in the water for 1-2 minutes
- Take out the noodles, shaking out any excess water from the strainer
3. Combine and Serve
- Transfer the noodles into the pesto sauce in the frying pan and turn the burner back on to medium heat
- Incorporate the noodles into the pesto sauce
- Add in the ground pistachio and butter and stir everything together
- Plate the noodles and top with ground pistachios, nutritional yeast, and shiso leaf as desired
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Featuring John Liu (@runklerue) | CHIFA (chifa_la)
Director: Corinne Rapone
Producer: Megan Thompson
Editor: Carla Roda
Director of Photography: Alexander Yellen
2nd Camera: Alejandro Olmedo
Production Assistant: Nate Bartoshuk
Motion Graphics: Ignacio Lidejover
Color: Michael Woloson
Graphics by Riser Design
Special thanks to Crafted Kitchen
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