Gnocchi w/ Salted Mustard Pesto (pokcoy), Edamame & Peanuts

  • There are so many variations of pesto, that I ventured to make pesto with minimal ingredients at home. Because my fermented pokcoy/salted pokcoy was done, so I just used it. Besides that I hope to get good from fermented food as well as from beans. Oh yes, fermented pokcoy or salted pokcoy tastes and smells exactly the same as mustard greens, fresh salty sour. I understand, the matter of taste is taste. But for me, who usually eats mustard greens without cooking, this pesto that is not Italiano is really delicious because it's a combination of fresh salty pokcoy and savory nuts and cheese. Edamame pulp gnocchi and salted mustard pokcoy pesto is the recipe

  • Ingredients
  • 1 recipe Gnocchi edamame pulp
  • Salted Mustard Pesto:
  • 70-100 gr fermented mustard greens/salted pokcoy
  • 20 g grated cheddar cheese
  • 3 tbsp boiled edamame pods
  • 1 tbsp roasted peanuts
  • 1 green chili
  • 1 medium clove of garlic
  • 3 tbsp olive oil

  • Step
  • 1. Wash the mustard greens / salted pokcoy with boiled water.
  • 2. Blend all the pesto ingredients.
  • 3. Toss well with warm gnocchi. Serve.

  • #lemon pea pasta #jamie oliver pea pasta #mushroom pea pasta #asparagus pea pasta #snap pea pasta #mint pea pasta
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