Wednesday, February 10, 2016

Buckwheat Vermicelli with Cilantro Pesto

Cilantro Pesto 
1 very large wad of cilantro leaves & stems
1/2 - 2/3 cup olive oil
1/3 - 1/2 cup fresh lemon juice (some zest, if desired)
5-7 cloves garlic
1 teaspoon sea salt
2/3 - 1 cup almonds
Buckwheat Noodles and Veggies 
1 package buckwheat noodles (12 oz?)
2 large tomatoes, sliced somewhat thinly
1 pepper, sliced thinly
1 very large handful fresh spinach, cut into 2-3 inch lengths
more salt and lemon juice if desired
To make the pesto in a high speed blender, put in the wet ingredients (lemon juice and olive oil) and half of the cilantro leaves. Blend till somewhat smooth before adding the remaining leaves. Blend again, adding in the seasonings and the almonds last. The almonds do not need to be blended into a smooth paste ... some texture adds interest to the food. Serve fresh or chilled. (The pesto will definitely be thicker once it has chilled.)
Buckwheat vermicelli with veggies (tomatoes, sweet red pepper, spinach) and cilantro pesto sauce.

To make the gluten-free buckwheat noodles, boil them to desired texture in salted water with a teaspoon of oil to prevent clumping. While allowing them to boil, cut up spinach and tomatoes and put them in a large colander. Once the noodles are ready, pour the noodles with all the excess water over the spinach and tomatoes, allowing them to heat and slightly cook. Drain well and toss the noodles and slightly cooked veggies together. Add to a deep dish and mix with cilantro pesto to make a tasty creamy sauce over the noodles and still very fresh veggies. Serve immediately and enjoy!

Here's a similar buckwheat vermicelli dish with alternate veggie choice to enjoy:

Ingredients: white rice, buckwheat, water
(a product of Hong Kong and purchased at a Vietnamese store)

yesterday's salad: parsley, tomatoes, cucumbers, onions
with a fresh lemon juice, salt, garlic and light dill weed dressing.

pouring the hot noodles and noodle water over the salad to slightly cook the veggies

Once the noodles have been poured over the freshies, drain the excess water and then transfer the mass to a contained dish. Mix the noodles and slightly cooked veggies with the pesto sauce. Best eaten while hot!
Cooking Tip: If there's not quite enough pesto to coat the noodles, add a little fresh lemon juice and salt and the noodle flavor will perk right up!!!

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