Farm Apprentice Judith loves this pesto, makes it often, and enjoys using it as a base for salad dressing(just thin with water), tossing with roasted potatoes, or just on toast. She says, “On noodles, the butter is really important for richness of the sauce. It’s just such a nice blend of flavors.”

Ingredients

4 cups tender spinach

1 bunch cilantro leaves with tender stems

1 Tbsp. white miso (Judith often uses brown miso)

1 garlic clove, or 3 garlic scapes chopped

1/2 cup grapeseed or sunflower oil

1 tsp. toasted sesame oil

1 tsp. fresh lemon juice

Kosher salt

Noodles of your choice

1 Tbsp. unsalted butter, cut into small pieces

Toasted sesame seeds (for serving)

Directions

Bring a medium pot of water to a boil, if using noodles

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.

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.

Divide noodles between bowls and top with sesame seeds.

Do Ahead: Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.