Ramen Pistou

1. 1

   Using a food processor, drop the garlic into the bowl with the motor running and pulse until finely chopped.

2. 2

   Add the basil, pine nuts and cheese and pulse until finely ground.

3. 3

   With the motor running, pour the oil into the food processor until combined.

4. 4

   Season the pesto with salt and pepper to taste.

5. 5

   In a medium pot, heat the butter over medium high heat until hot.

6. 6

   Stir in the onion, carrots, turnips, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the vegetables are browned, about 8 minutes.

7. 7

   Stir in the stock and bring to a simmer.

8. 8

   Simmer the soup until the vegetables are very tender, about 15 minutes, then stir in the ramen and continue to simmer until the noodles are tender, about 5 minutes.

9. 9

   Stir in half the pesto.

10. 10

    Season with salt and pepper to taste and serve topped with the remaining pesto.

No additional tips available.