I use mizuna a lot in my cooking. I’m kinda obsessed with it now. It’s so versatile and i just love the slight peppery arugula flavor profile it has. I’ve used it in salads, soups, stir fries, and this time in pesto that I tossed with some warm chewy udon noodles for lunch.

I added nori tsukudani (nori paste made from nori simmered in a sweet soy sauce mixture) to this pesto to up the umami and flavor profile. Topped with some dill for some added freshness and citrusy notes.

I paired them with some leftover chopped red cabbage, spinach stems, and carrots that I pickled in some shio koji overnight. Perfection.

Mizuna Nori Paste Pesto

• 1 bunch mizuna leaves, chopped
• 1 tbs olive oil
• 1 handful of walnuts
• 1 tsp lemon juice or vinegar plus more to taste
• ⅛ tsp minced garlic
• Pinch of salt
• 1.5 tsp nori paste
• Fresh dill for garnish (optional but highly recommended)

Blend everything except the nori paste with hand blender or food processor until smooth and emulsified. Mix in nori paste. Spoon over freshly cooked udon noodles (or any pasta) and toss. Top with dresh dill. Makes enough for 1 serving size of dried udon noodles or pasta.