Edible Chrysanthemum Pesto
Edible Chrysanthemum Pesto

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, edible chrysanthemum pesto. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Edible Chrysanthemum Pesto is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Edible Chrysanthemum Pesto is something which I’ve loved my entire life.

A couple of years ago I discovered a versatile green known as Shungiku, Edible Chrysanthemum, Garland. Frilly Edible Chrysanthemum is commonly known as tong hao in Chinese, shungiku in Japanese, ssukgat in Korean and cải cúc or tần ô in Vietnamese. Edible Chrysanthemum has many medicinal uses as well.

To get started with this recipe, we must first prepare a few components. You can cook edible chrysanthemum pesto using 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Edible Chrysanthemum Pesto:
  1. Make ready 100 g Edible Chrysanthemum Leaves *leaves only
  2. Get 1/4 cup Pine Nuts *toasted
  3. Make ready 1 clove Garlic *coarsely cut
  4. Make ready 50 g Parmesan Cheese *grated
  5. Get 1/3-1/2 cup Olive Oil
  6. Get Salt & Pepper

Chrysanthemums, or hardy garden mums, like full sun and fertile, well-drained soil. They need regular watering because their roots are very shallow. These hardy garden mums were recently placed in the. Edible Chrysanthemum - Greens Worthy of Asian Nobility.

Steps to make Edible Chrysanthemum Pesto:
  1. Bake Pine Nuts in the toaster oven or oven at 180°C until lightly golden.
  2. Wash Edible Chrysanthemum Leaves and blanch in boiling water, then dip in cold water to stop cooking further, drain well and squeeze to remove excess water, then chop up. *Note: If you like stronger flavour, you can use fresh leaves without blanching them.
  3. Place the toasted Pine Nuts, Edible Chrysanthemum Leaves, Garlic, Parmesan and Salt & Pepper in the food processor and process, gradually add Olive Oil until well combined.
  4. This can be a great sauce for Pasta.

Chrysanthemums (/krɪˈsænθəməm/), sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae. Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. Edible Chrysanthemum. from Collapse by Seiho. The garland chrysanthemum or edible chrysanthemum is well known in Asian cusine.

So that’s going to wrap it up with this special food edible chrysanthemum pesto recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!