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Edible Chrysanthemum Pesto

Steps Making Recipes Edible Chrysanthemum Pesto using 6 ingredients and 4 steps

Edible Chrysanthemum Pesto - This time, I made Edible Chrysanthemum Pesto which is truely delicious. Great recipe for Edible Chrysanthemum Pesto. Basil Pesto is so popular and we can buy it from any supermarket stores these days. I love Basil Pesto, but some people, like my parents who are old and not familiar with Mediterranean herbs, find it too overwhelming. Pesto is easy to make at home.

Edible Chrysanthemum Pesto

I love Basil Pesto, but some people, like my parents who are old and not familiar with Mediterranean herbs, find it too overwhelming.

Pesto is easy to make at home.

You can cook Edible Chrysanthemum Pesto using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients make Edible Chrysanthemum Pesto

  1. It's 100 g Edible Chrysanthemum Leaves *leaves only.
  2. You need 1/4 cup Pine Nuts *toasted.
  3. It's 1 clove Garlic *coarsely cut.
  4. It's 50 g Parmesan Cheese *grated.
  5. You need 1/3-1/2 cup Olive Oil.
  6. You need Salt & Pepper.

Edible Chrysanthemum Pesto instructions

  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..

Edible Chrysanthemum Pesto - Its strong and distinguish flavour is something you love or hate. I hated it when I was a child, but now I love it.. Shungiku with Tofu Chrysanthemum leaves cooked with ''Dashi" (a Japanese fish broth), served with deep fried tofu. Japanese edible chrysanthemum: Data is scanty on other species that are also commonly called daisies, but one with daisylike flowers is definitely edible: Japanese edible chrysanthemum, a.k.a. Deep fried green beans marinated with Japanese style pesto sauce. Shungiku with Tofu Chrysanthemum leaves cooked with ''Dashi" (a Japanese fish broth), served with deep fried tofu. While the edible flowers tend to get all the attention, borage leaves are also edible and make a lovely salad green. Thank you and good luck