Soba Noodles with Swiss Chard-Miso Pesto
- Kosher salt
- 12 ounces Swiss chard (about 1 bunch)
- 4 medium garlic cloves, halved
- 1/4 cup red miso paste
- 2 1/2 teaspoons rice vinegar
- Freshly ground black pepper
- 12 ounces dried soba noodles
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks
- 1 sheet dried, roasted seaweed (nori), cut into 9 pieces and thinly sliced (optional)
- This recipe is vegan
- Produce
- Carrot, medium (1)
- Seaweed, dried roasted (1 sheet)
- Swiss chard (12 ounces)
- Condiments
- Red miso paste (1/4 cup)
- Rice vinegar (2 1/2 teaspoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic cloves, medium (4)
- Kosher salt (1)
- Vegetable oil (1 1/3 tablespoon)
- Pasta & Grains
- Soba noodles, dried (12 ounces)
Preparation
Read recipe preparation on chow.com
Social Stats
64.1Rating
1-100
1-100
12Tweets
74Facebook
Likes
Likes
11StumbleUpon
Views
Views
704PinterestPins
Recipe Stats
Published March 6, 2012 (11 months ago).
108 people saved this recipe.
