Recipe by Rorie Weisberg

Sun-Dried Tomato Pesto Lo Mein with Grilled Salmon

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Parve Parve
Easy Easy
1 Servings
20 Minutes

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


Lo Mein

  • 1 (9-oz./225-g.) package Gefen Lo Mein Noodles, prepared according to package directions

  • 1 tablespoon Bartenura Olive Oil

  • 1 red pepper, cut into thin strips

  • 1 small carrot, julienned

  • 2-3 mushrooms, sliced

  • 1/2 cup broccoli florets, blanched in hot water for 3 minutes, then transferred to an ice bath

  • salt, to taste

  • 1 piece grilled salmon

  • sesame seeds and scallions, for garnish

Tomato Basil Pesto

  • 5 ounces (140 grams) sun-dried tomatoes

  • 1/2 cup cashews, soaked for at least 4 hours

  • 3 cloves garlic, or 3 cubes Gefen Frozen Garlic

  • 1/4 cup fresh basil, or 12 cubes Gefen Frozen Basil

Wine Pairing

Psagot Rosé


Make the Pesto


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


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


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.


You’ll have extra pesto. Refrigerate and use as directed above.
Sun-Dried Tomato Pesto Lo Mein with Grilled Salmon

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