Store in the Freezer! Chrysanthemum Greens Pesto

Name: Store in the Freezer! Chrysanthemum Greens Pesto
Yield: 3 servings
Cuisine: American
Ingredients: 1/2 bunch Chrysanthemum greens; 20 grams Pine nuts; 200 ml Olive oil; 20 grams Grated cheese; 5 grams Salt; 1 clove Garlic; 3 Anchovy fillets

cookpad.japan @cookpad_jp

I always make this sauce when I have lots of fragrant leafy vegetables.

If you don't have anchovy fillets or paste, add more salt and grated cheese!
This also works with turnip leaves or coriander. Recipe by riepyonnnn

I always make this sauce when I have lots of fragrant leafy vegetables.

If you don't have anchovy fillets or paste, add more salt and grated cheese!
This also works with turnip leaves or coriander. Recipe by riepyonnnn

cookpad.japan @cookpad_jp

I always make this sauce when I have lots of fragrant leafy vegetables.

If you don't have anchovy fillets or paste, add more salt and grated cheese!
This also works with turnip leaves or coriander. Recipe by riepyonnnn

I always make this sauce when I have lots of fragrant leafy vegetables.

If you don't have anchovy fillets or paste, add more salt and grated cheese!
This also works with turnip leaves or coriander. Recipe by riepyonnnn

Saved

Ingredients

3 servings

1/2 bunchChrysanthemum greens
20 gramsPine nuts
200 mlOlive oil
20 gramsGrated cheese
5 gramsSalt
1 cloveGarlic
3Anchovy fillets

Saved

Steps

1

Dry roast the pine nuts in a frying pan, and let cool.
2

Put all the ingredients in a mixer and blend until it turns into a paste. That's all.
3

You can mix it with boiled pasta, use it a marinade for octopus or squid, or use it as a sauce when sautéing fish.
4

Put the leftover sauce in a Ziplock bag and store in the freezer.