Soba Noodles w/ Parsley Pesto
Enjoy pesto? Try this parsley pesto recipe instead of traditional basil. It’s wonderful and fragrant on noodles or pasta. 
Parsley Pesto Recipe with Soba Noodles
Margaret Roach walked away, and not for her morning hit of caffeine, but from a highly success career as Editorial Director in bustling New York City and traded it all for peace and solitude in the rural town of 300. She took the chance, and found the courage to take care of herself first and left it all for more time digging in the dirt, working in the garden and finding the tranquility that she craved so long for.
A Way to Garden Book
Margaret is a renaissance woman, an artist, a crafter, and gardener who has found her peace by doing everything that she loves and shares it on her New York Times award winning garden blog, A Way To Garden.
This book is the perfect feast for anyone looking to find inspiration and focus back in life. This parsley pesto recipe is inspired by Margaret, from one of her many valuable posts on cooking from the garden. Parsley is often overlooked when it comes to pesto. And reading her post was a such a refreshing change from basil pesto.
If you love pesto, you will love this parsley pesto recipe. It’s so simple, fresh and full of flavor, you won’t miss the basil at all. You can use any type of noodle or pasta that you prefer, but our choice was buckwheat soba noodles. With Spring approaching, it felt so appropriate to prepare the parsley pesto with something delicate and healthy to bring in the new, revitalizing weather.
Soba with Parsley Pesto Recipe
Ingredients
- 12 oz. dried Soba Noodles
- 3/4 cup roughly chopped Italian Parsley (flat leaf parsley)
- 2 Tablespoons Pine Nuts , toasted *see head note
- 2 cloves Garlic
- 1 Tablespoon fresh Lemon Juice
- 1/2 Tablespoon Sesame Oil
- 1 1/2 Tablespoons Soy Sauce
- 3 Tablespoons Grape Seed Oil , or other neutral tasting oil
Instructions
- Cook soba: Heat a large pot of water to a boil. Add soba noodles, stir as they soften, and bring water back up to a simmer (not a boil). Simmer for 6-7 minutes or according to package directions. Noodles should still have a slight firmness, and not be mushy.
- Strain soba and rinse well using the correct water temperature. *If serving warm, rinse under hot water, if serving soba at room temperature, rinse under cold water.
- While soba cooks, make parsley sauce. Combine parsley, pine nuts, garlic, lemon juice, sesame oil, soy sauce, and grape seed oil in a food processor (preferably in smaller bowl if possible) and blend ingredients together until smooth.
- Toss noodles with sauce and serve.
Nutrition Information per Serving
We have a traditional and easy basil pesto recipe here if you have an abundance of garden basil. It’s a great staple to have in the fridge. Try this pesto on our heirloom tomato tart recipe.
The book sounds wonderful!
And the Soba looks divine!
the book sounds lovely–thanks for the introduction to it!
Oh…Margaret’s blog is one of my favorites! I would love to have a copy of her book! 🙂
Oh…this book sounds really good!
The combination of flavors in this pesto looks to die for delish. I can’t wait to try it and I hope to win that book!
This sounds wonderfully fresh and healthy!
I often ask myself if now is the time, is this the sign, should I walk away and make a way to climb, bike and play as a career. I stay put but I find it very important to keep that idea close to my thoughts. I love parsley pesto!
Sounds like a very interesting memoir — especially since I’m a writer rediscovering my love of crafting and trying to develop a green thumb akin to my grandmother (whose garden is prolific with citrus right now!).
You reinforce the connection I have in my mind about cooking and gardening and perhaps that’s the reason I love your blog. The third leg of that connection is a peaceful and productive life and this book you introduce seems to agree to that. All good then. I will cook pesto with my locally produced organic parsley in the land of parsley, Turkey, tomorrow night. I wish I could magically have the soba noodles but just not possible here.
A Treasured Life and Lifestyle!
A treasured Life!
This book sounds like something everyone could use at some point in their lives. I know I could.
I had never heard of her before, but I’m engrossed in her site now. Lovely!
Dare I say that I love parsley more than basil? Guess I just did… I’ve never thought to use soba with my pesto, but it’s now on the menu for the week. Thanks for the inspiration!
What an inspiring story about pursuing one’s dreams and living life to the fullest. Buckwheat soba noodles have been on my ‘to-make’ list for a long time, this recipe is just what I needed to nudge me into taking it off that list!
I actually fell in love with parsley pesto a few weeks ago when I was looking for a bright taste to add to homemade cauliflower soup – it was unbelievable! Margaret’s recipe looks very similar (I added a few tablespoons of grated Parmesan to mine), so I’m sure I’m gonna love it! And thanks for such a wonderful giveaway!
I had not heard of Margaret before. Her memoir sounds interesting.