Ramen Noodles with Miso Pesto

Directions

1. 1.

   Bring a medium pot of water to a boil.

2. 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.

3. 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.

4. 4.

   Divide noodles between bowls and top with sesame seeds.

5. 5.

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