-5 sheets nori, soaked in warm water for a few minutes until softened & plump, then drained well
-1/2 cup toasted pine nuts
-1/2 cup parmesan cheese, grated
-1 tsp salt
-2 large garlic cloves, crushed
-1/4 olive oil, plus more for tossing noodles
-zest of 1 lemon, plus some of its juice
-1 lb. green tea soba, cooked according to package instructions, then drained and rinsed with cold water
- In a large bowl, soak the nori in warm water for a few minutes until it becomes softened and plump. Drain the nori through a fine mesh strainer, making sure to let all of the excess water drain out. Place the strained nori back in the bowl and set aside.
- In a food processor fitted with a steel blade, grind the pine nuts to a fine crumble. Add this to the strained nori, then add the parmesan, salt, garlic, olive oil, and lemon zest.
- To serve, toss the pesto with the cooked noodles, adding some more olive oil if necessary. Top the soba with sesame seeds and a squeeze of lemon juice to serve.
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