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. By replacing Basil with other herbs or herby veggies, you can create different flavours. If you like Shiso, why don’t you try to make Shiso Pesto? This time, I made Edible Chrysanthemum Pesto which is truely delicious.
100g Edible Chrysanthemum Leaves *leaves only
1/4 cup Pine Nuts *toasted
1 clove Garlic *coarsely cut
50g Parmesan Cheese *grated
1/3 to 1/2 cup Olive Oil
Salt & Pepper
- Bake Pine Nuts in the toaster oven or oven at 180°C until lightly golden.
- 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.
- 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.
- This can be a great sauce for Pasta.