Pesto Ramen


  • 2 cups cilantro leaves with tender stems
  • 4 cups baby spinach
  • 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 ramen noodles
  • 1 Tbsp. unsalted butter, cut into small pieces
  • Toasted sesame seeds (for serving)



Bring a medium pot of water to a boil.

Meanwhile, purée spinach, cilantro, pesto, 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.


*Recipe may not look exactly like the picture, picture is just used as a reference.*

person holding a chopsticks and picking a noodles in black bowl
Photo by Tookapic on



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