Lemon-Almond Pesto Noodles
10 Minute Meal!
Tangy lemon and buttery toasted almonds combine into a decadent, yet crazy-easy pesto. This 10 minute meal may not look like much if you are basing that opinion off of its huble ingredient list.
But remember, looks can be deceiving... as we Spoonies know all too well!
Lemon-Almond Pesto Noodles
Ingredients:
3/4 cup whole raw almonds
Zest of 1 lemon
1 large or 2 small garlic cloves, rough chopped
4 tbsp (1/4 cup) good quality extra virgin olive oil
3 tbsp fresh lemon juice
1/4 cup +2 tbsp veg broth (6 tbsp total)
1/2 tsp sea salt
2/3 of 9oz package soba* noodles (Packages of soba usually come with 3 bundles, for this use 2 of them.)
1/4 cup chopped fresh basil, optional
*Many know Soba from being served cold at their favorite Japanese restaurant, but they're excellent hot too. Higher in protein than wheat, and rich in soluble fiber, they're an excellent choice for feeling full. As a bonus, these noodles are a fantastic option for those with Celiac Disease because buckwheat is naturally gluten-free.
These days, everywhere from Target to Whole Foods carry Soba Noodles. You'll find them in the "Asian Section" of your local grocery store and they typically come in a package with 3 bundles.2 bundles serve 4 people a healthy portion.
Method:
Preheat oven to 375°
On a foil lined sheet pan, toast the whole almonds for 5 mins. SET A TIMER! I can’t tell you how many nuts I’ve had to toss in the trash because I burned them.
In a food processor, combine almonds, lemon zest, and next 5 ingredients (through sea salt). Process until "smooth". This won't be smooth like a traditional pesto. It'll be gritty and textured, but it's perfect that way!
Cook soba according to your package directions. Toss in the pesto, top with the optional basil, and serve. That's it!
