Edible Chrysanthemum Pesto
Edible Chrysanthemum Pesto

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, edible chrysanthemum pesto. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Edible chrysanthemum (Chrysanthemum coronarium) is an herbaceous annual from the Asteraceae family. Other names include chrysanthemum greens, garland chrysanthemum, chop suey greens. A couple of years ago I discovered a versatile green known as Shungiku, Edible Chrysanthemum, Garland.

Edible Chrysanthemum Pesto is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Edible Chrysanthemum Pesto is something that I have loved my whole life. They are fine and they look wonderful.

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

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

It is diuretic, cold, nutritive, tonic, blood purifying, anti-inflammatory in action and found useful in blood purification, urinary stones. Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. Ha Noi Agricultural Development & Investment Company Limited is a supplier of edible chrysanthemum.

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.

Please contact us for more information about edible chrysanthemum. 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 - Greens Worthy of Asian Nobility. The cheerfully brilliant orange-yellow flowers floating above clouds of deep green foliage look like simple garden flowers but conceal an. Chrysanthemums (/krɪˈsænθəməm/), sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae.

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