- 1/2 cup of pecans
- 1/2 bunch, basil
- 1 tsp of fresh lemon juice
- 1/2 cup olive oil
- 1/2 cup grated parmesan reggiano
- 1/2 tsp kosher salt
- fresh cracked pepper
Blend basil and pecans, as you slowly pour in olive oil. Add cheese. Add lemon juice, salt and pepper to taste.
Boil wheat udon noddles for 6 minutes and rinse with cold water. Let drain. Mix in pesto (amount to your liking). Sprinkle with some parmesan cheese. Enjoy!