Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, edible chrysanthemum pesto. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Edible Chrysanthemum Pesto is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Edible Chrysanthemum Pesto is something that I have loved my whole life.
Great recipe for Edible Chrysanthemum Pesto. Basil Pesto is so popular and we can buy it from any supermarket stores these days. I love Basil Pesto, but some people, like my parents who are old and not familiar with Mediterranean herbs, find it too overwhelming. Pesto is easy to make at home.
To get started with this recipe, we have to first prepare a few components. You can cook edible chrysanthemum pesto using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Edible Chrysanthemum Pesto:
- Make ready 100 g Edible Chrysanthemum Leaves *leaves only
- Get 1/4 cup Pine Nuts *toasted
- Get 1 clove Garlic *coarsely cut
- Get 50 g Parmesan Cheese *grated
- Make ready 1/3-1/2 cup Olive Oil
- Make ready Salt & Pepper
Pesto is easy to make at home. Wash Shungiku (Edible Chrysanthemum) well and blanch in boiling salted water. This wild weed pesto is great over fish and chicken, stirred into sauces and soups, folded into ricotta lasagna layers (I substitute roasted eggplant disks for pasta sheets - yum), and spread over flatbread with hearty dollops of fresh goat cheese for a light pizza treat. The most common Japanese salad dressing is made with Salt, Sugar and Vinegar.
Steps to make Edible Chrysanthemum Pesto:
- Bake Pine Nuts in the toaster oven or oven at 180°C until lightly golden.
- Wash Edible Chrysanthemum Leaves and blanch in boiling water, then dip in cold water to stop cooking further, drain well and squeeze to remove excess water, then chop up. *Note: If you like stronger flavour, you can use fresh leaves without blanching them.
- Place the toasted Pine Nuts, Edible Chrysanthemum Leaves, Garlic, Parmesan and Salt & Pepper in the food processor and process, gradually add Olive Oil until well combined.
- This can be a great sauce for Pasta.
This wild weed pesto is great over fish and chicken, stirred into sauces and soups, folded into ricotta lasagna layers (I substitute roasted eggplant disks for pasta sheets - yum), and spread over flatbread with hearty dollops of fresh goat cheese for a light pizza treat. The most common Japanese salad dressing is made with Salt, Sugar and Vinegar. All chrysanthemum flowers are edible, but the flavor varies widely from plant to plant, from sweet to tangy to bitter or peppery. It may take some experimentation to find flavors you like. Here's a handy guide to using edible chrysanthemums in your kitchen: oh, your chrysanthemum is really edible because you are still alive! lol Thank you for updating your successful maeuntang making.
So that’s going to wrap it up for this exceptional food edible chrysanthemum pesto recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
