Serving 2

• 4 cups baby spinach
• 2 cups cilantro leaves with tender stems
• 1 Tbsp. white miso
• 1 garlic clove
• ½ cup grapeseed or sunflower oil
• 1 tsp. toasted sesame oil
• 1 tsp. fresh lemon juice
• Kosher salt
• 2 5-oz. packages fresh ramen noodles
• 1 Tbsp. unsalted butter, cut into small pieces
• Toasted sesame seeds (for serving)

Step 1
Bring a medium pot of water to a boil.

Step 2
Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.

Step 3
Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.

Step 4
Divide noodles between bowls and top with sesame seeds.