by

Store in the Freezer! Chrysanthemum Greens Pesto

Store in the Freezer! Chrysanthemum Greens Pesto

This is a variation of basil genovese sauce. The aroma of the chrysanthemum greens is amazing.

Ingredients: 3-4 servings

Chrysanthemum greens
1/2 bunch
Pine nuts
about 20 g
Olive oil
200 ml
Grated cheese
20 g
Salt
5 g
Garlic
1 clove
Anchovy fillets
2 - 3

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.

Story Behind this Recipe

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