Ingredients with Measurements:
- 2 cups fresh chrysanthemum leaves, washed and dried
- 1/2 cup fresh basil leaves
- 1/2 cup grated parmesan cheese
- 1/2 cup chopped walnuts
- 4 cloves garlic, peeled and chopped
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, combine the chrysanthemum leaves, basil leaves, parmesan cheese, walnuts, garlic, salt, and black pepper.
2. Pulse the mixture until it becomes a coarse paste.
3. While the food processor is running, slowly pour in the olive oil until the mixture becomes smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Transfer the pesto to a bowl.
- Time:
Preparation time: 15 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 1/2 cups of pesto
Nutritional information:
- Calories: 130 per 2 tablespoons
- Fat: 13g
- Carbohydrates: 1g
- Protein: 3g
Substitutions for ingredients:
- Chrysanthemum leaves can be substituted with arugula or spinach.
- Walnuts can be substituted with pine nuts or almonds.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute the basil leaves with mint leaves for a refreshing twist.
Tips and tricks:
- Store the pesto in an airtight container in the refrigerator for up to 1 week.
- To prevent the pesto from turning brown, cover the surface with a thin layer of olive oil before storing.
- Use the pesto as a spread on sandwiches, a topping on pizza, or a sauce for pasta.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pesto in a small bowl with a spoon for scooping.
Garnishes:
- Garnish with a few chrysanthemum leaves or a sprinkle of grated parmesan cheese.
Pairings:
- Serve with crusty bread or crackers.
- Pair with a glass of white wine.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil to thin it out.
- If the pesto is too thin, add more nuts or cheese to thicken it up.
Food safety advice:
- Wash all produce thoroughly before using.
- Store the pesto in the refrigerator to prevent bacterial growth.
Food history:
- Pesto originated in Genoa, Italy, and traditionally consists of basil, garlic, pine nuts, parmesan cheese, and olive oil.
Flavor profiles:
- The garlic and chrysanthemum pesto has a nutty, earthy flavor with a hint of garlic.
Serving suggestions:
- Serve the pesto as a dip for vegetables or spread on crostini.
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