Komatsuna Pesto Genovese

Komatsuna Pesto Genovese

This is a vegetarian dish.
Komatsuna and walnuts go really well together.
This pasta is surprisingly delicious.

Ingredients: 2 servings

2 bunches
30 g
1 clove
Olive oil
1 tablespoon
1 tablespoon


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.

Story Behind this Recipe

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