Komatsuna Pesto Genovese

Name: Komatsuna Pesto Genovese
Yield: 2 servings
Cuisine: American
Ingredients: 2 bunches Komatsuna; 30 grams Walnuts; 1/2 Carrot; 1 clove Garlic; 1 tbsp Olive oil; 1 tbsp Shio-koji

cookpad.japan @cookpad_jp

I had a pasta with carrots and walnuts that was so delicious, I wanted to try making something similar with komatsuna

This recipe is so easy that there are no special hints.
It's a bit of a bother, but by dividing the komatsuna into stems and leaves, you can enjoy 2 different kinds of textures. Recipe by Sanbaru shokudou

I had a pasta with carrots and walnuts that was so delicious, I wanted to try making something similar with komatsuna

cookpad.japan @cookpad_jp

I had a pasta with carrots and walnuts that was so delicious, I wanted to try making something similar with komatsuna

Saved

Ingredients

2 servings

2bunches Komatsuna
30 gramsWalnuts
1/2Carrot
1 cloveGarlic
1 tbspOlive oil
1 tbspShio-koji

Saved

Steps

1

Divide the komatsuna into stems and leaves. Finely mince the leaves in a food processor and finely slice the stems diagonally.
2

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.
3

Add the komatsuna leaves from Step 2, and when they are wilted, add the stems and fry.
4

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.