Komatsuna Pesto Genovese

1. 1

   Divide the komatsuna into stems and leaves.

2. 2

   Finely mince the leaves in a food processor and finely slice the stems diagonally.

3. 3

   Put the olive oil and garlic in a frying pan, heat over low heat until the flavors develop.

4. 4

   Add the roughly chopped walnuts and fry until fragrant.

5. 5

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

6. 6

   Add the shio-koji and fry for 2-3 minutes.

7. 7

   Add cooked pasta to the sauce, and it's done!

8. 8

   It looks pretty if you garnish with julienned carrots.

* Per serving · 4 servings · Values may vary.

No additional tips available.