Name: Ramen Noodles With Miso Pesto
Yield: 2 servings
Ingredients: 4 cups baby spinach; 2 cups cilantro leaves with tender stems; 1 Tbsp. white miso; 1 garlic clove; ½ cup grapeseed or sunflower oil; 1 tsp. toasted sesame oil; 1 tsp. fresh lemon juice; Kosher salt; 2 5-oz. packages fresh ramen noodles (you can find them fresh at Asian grocery stores and some Whole Foods—we like the Sun Noodle brand); 1 Tbsp. unsalted butter, cut into small pieces; Toasted sesame seeds (for serving)

Photo by Alex Lau

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.

Recipe notes