Sun-Dried Tomato Pesto Lo Mein With Grilled Salmon

This creamy pesto takes basic salmon-vegetable lo mein to the next level. Not only is it dairy-free, it’s also made with all-natural ingredients. Besides being absolutely delicious, it is super versatile. Enjoy this pesto as a dip with challah, serve it over chicken or fish, or toss with zucchini noodles for a lighter side dish. A Food Fight, Round 1 Recipe

Directions

Make the Pesto

1. Combine sun-dried tomatoes, cashews, and garlic in a food processor. Process, and then add in the basil. Slowly drizzle in olive oil. Season to taste with salt and pepper.

Prepare the Lo Mein

1. Heat oil in a frying pan on a low flame and cook pepper strips, carrots, and mushrooms until softened, about five to six minutes.

2. Toss the cooked noodles with the broccoli, mushrooms, peppers, and carrots. Season with salt to taste. For added flavor, incorporate desired amount of pesto to the noodles and vegetables before adding the salmon. Place the salmon on top of the noodles. Spread the pesto on the salmon and garnish with sesame seeds and scallions.

Notes:

You’ll have extra pesto. Refrigerate and use as directed above.

Recipe tags

Basil Cashews Dairy free Family Table by Mishpacha Fish Food fight Full and free Full n free Fullnfree Grilled Healthy Lo mein No mayo No mayonnaise Non-dairy Noodles Pareve Parve Pasta Pesto Recipe contest Rorie weisberg Salmon Stir fry Sun dried tomatoes Sundried tomatoes Vegetable stir fry Veggies Weeknight dinners