Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, komatsuna pesto genovese. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Komatsuna Pesto Genovese is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Komatsuna Pesto Genovese is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have komatsuna pesto genovese using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Komatsuna Pesto Genovese:
- Make ready 2 bunches Komatsuna
- Make ready 30 grams Walnuts
- Take 1/2 Carrot
- Prepare 1 clove Garlic
- Take 1 tbsp Olive oil
- Make ready 1 tbsp Shio-koji
Instructions 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.
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