Edible Chrysanthemum Pesto
Edible Chrysanthemum Pesto

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, edible chrysanthemum pesto. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Edible Chrysanthemum Pesto is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine 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. Growing From Your Roots participant, Ruth, talks to Garden Organic's Anton Rosenfeld about cooking the edible chrysanthemum that she grows in her UK allotment. Edible chrysanthemum (Chrysanthemum coronarium) is an herbaceous annual from the Asteraceae family.

To begin with this particular recipe, we must prepare a few components. You can have edible chrysanthemum pesto using 6 ingredients and 4 steps. Here is how you cook it.

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. Prepare 1 clove Garlic *coarsely cut
  4. Take 50 g Parmesan Cheese *grated
  5. Take 1/3-1/2 cup Olive Oil
  6. Take Salt & Pepper

These hardy garden mums were recently placed in the. Chrysanthemums, also called mums, are flowering herbs that belong to the Aster family. The chrysanthemums available in the market are diverse. Edible Chrysanthemum has many medicinal uses as well.

Instructions 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.

It is diuretic, cold, nutritive, tonic, blood purifying, anti-inflammatory in action and found useful in blood purification, urinary stones. 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. Chrysanthemums (/krɪˈsænθəməm/), sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae. For this reason the Chrysanthemum indoors is more of a pot plant, used for splashes of colour to brighten up a dull spot or a thoughtful birthday present from a work colleague. The garland chrysanthemum or edible chrysanthemum is well known in Asian cusine.

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