Sun-Dried Tomato Pesto Lo Mein with Grilled Salmon
This creamy pesto takes basic salmon-vegetable lo mein to the next level. Not only is it dairy-free, it's also made with all-natural ingredients. B
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Cooking tools:
- Food processor
- Skillet
- Pot
- Colander
- Ice bath bowl
- Slotted spoon
- Mixing bowl
- Tongs
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Serving platter
- Kitchen towel
- Stove
- Oven
- Grill
- Spatula
- Fine-mesh sieve
- Whisk
- Plate
Ingredients
- 1 (9-oz./225-g.) package Gefen Lo Mein Noodles, prepared according to package directions
- 1 tablespoon Bartenura Olive Oil
- 1 red pepper, cut into thin strips
- 1 small carrot, julienned
- 2-3 mushrooms, sliced
- 1/2 cup broccoli florets, blanched in hot water for 3 minutes, then transferred to an ice bath
- salt, to taste
- 1 piece grilled salmon
- sesame seeds and scallions, for garnish
- 5 ounces (140 grams) sun-dried tomatoes
- 1/2 cup cashews, soaked for at least 4 hours
- 3 cloves garlic, or 3 cubes Gefen Frozen Garlic
- 1/4 cup fresh basil, or 12 cubes Gefen Frozen Basil
- 1/2 cup Bartenura Olive Oil
- pepper, to taste
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