Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.
Step 1
Bring a medium pot of water to a boil.
Step 2
Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.
Step 3
Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.
Step 4
Divide noodles between bowls and top with sesame seeds.
Step 5
Do Ahead: Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.