Pesto is a wonderful way to enjoy mizuna, but I wouldn't use it in the same ways as classic basil pesto. I made this pesto to match the spiciness of mizuna, adding in sesame oil and ginger. It works really well with rice noodles, and I imagine it would also taste great with shrimp or white fish. The miso glazed carrots bring a sweetness and earthiness to compliment the spicy pesto.
Make the pesto: in a food processor, begin by pulsing the seeds. Add in the mizuna, and pulse to combine. Add in sesame oil, ginger, and lemon juice. Pulse. While the food processor is running, slowly add oil, until you reach desired consistency. Set aside. *If you don't have a food processor, you can use a blender, mortar and pestle, or finely chop everything by hand*
Put water on to boil for the noodles. Cook according to instructions on the package.
Meanwhile, make the miso-glazed carrots: heat skillet over medium high heat. Once warmed, add oil, and allow the oil to heat. Add carrots, and allow to cook, stirring occasionally, until starting to brown, about 5-10 minutes. While carrots are cooking, whisk together the water, miso, and brown sugar. Once carrots are browned, pour miso mixture over and stir to ensure all carrots get covered. Remove from heat.
To assemble, toss noodles with pesto. Top with carrots and crushed peanuts. If you have it, serve with a wedge of lime or lemon.