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Chili Lime Cashew Pesto Noodles Recipe

Chili Lime Cashew Pesto Noodles recipe


This dish is a twist on classic pesto noodles. It's made with cashews and lime for a nutty, zesty flavor. The noodles are tossed in a homemade pesto with a kick from red chili flakes. It's a yummy meal that's easy to make!


4 packs of udon noodles
1 cup of basil leaves
1/2 cup of cilantro leaves
100 g cashews
150 g frozen peas, thawed
2 cloves of garlic
1 red chili, deseeded
2 limes, zest and juice
50 g grated pecorino cheese
3 tbsp white miso paste
2 tbsp toasted sesame oil
1 tsp red chili flakes
Salt to taste


Cook the udon noodles according to the package instructions, then drain and set aside, reserving 1 cup of the noodle-cooking water.
In a food processor, combine the basil, cilantro, cashews, peas, garlic, red chili, lime zest, lime juice, miso paste, and sesame oil. Pulse until the mixture is finely chopped.
Add the grated pecorino cheese to the food processor and blend until the mixture becomes a smooth paste. If the pesto is too thick, add a little of the reserved noodle-cooking water until it reaches the desired consistency. Season with salt and red chili flakes to taste.
Toss the cooked udon noodles with the chili lime cashew pesto until well coated. If the noodles seem dry, add more of the reserved cooking water to loosen them up.
Serve the noodles warm, garnished with extra red chili flakes and a sprinkle of pecorino cheese if desired.

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