Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, komatsuna pesto genovese. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Komatsuna Pesto Genovese is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Komatsuna Pesto Genovese is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook komatsuna pesto genovese using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Komatsuna Pesto Genovese:
- Make ready 2 bunches Komatsuna
- Make ready 30 grams Walnuts
- Take 1/2 Carrot
- Take 1 clove Garlic
- Make ready 1 tbsp Olive oil
- Prepare 1 tbsp Shio-koji
Steps to make Komatsuna Pesto Genovese:
- Divide the komatsuna into stems and leaves. Finely mince the leaves in a food processor and finely slice the stems diagonally.
- Put the olive oil and garlic in a frying pan, heat over low heat until the flavors develop. Add the roughly chopped walnuts and fry until fragrant.
- Add the komatsuna leaves from Step 2, and when they are wilted, add the stems and fry.
- Add the shio-koji and fry for 2-3 minutes. Add cooked pasta to the sauce, and it's done! It looks pretty if you garnish with julienned carrots.
So that’s going to wrap this up for this exceptional food komatsuna pesto genovese recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
