Try a little variation on the Italian classic by bringing the Japanese twist to it!
(makes about 1 + 1/2 Cup)
2 Cups Mizuna leaves
1 Large garlic clove (or 2 small cloves)
1/4 Cup sunflower seeds
1/2 Cup parmesan cheese, shredded
1/2 Cup extra virgin olive oil
Salt & Pepper to taste
- Toast the sunflower seeds in a pan until fragrant (about 2 minutes). Let it cool.
- In a food processor add Mizuna, garlic, sunflower seeds, and parmesan cheese. Pulse a few times to mix all the ingredients. Then run the food processor on low, and start adding the olive oil in a thin steady stream until a paste is formed (about 1 minute).
- Add salt & pepper to taste.
- Transfer to a serving dish.
- You can make mizuna pesto ahead of time, and keep in the fridge for up to one week. To preserve the green, top with olive oil to cover the surface before putting it in the fridge.
- If serving with pasta, serve the pasta hot in a bowl, add desired amount of Mizuna Pesto on top. Toss the sauce while the pasta is warm until well coated . It will melt the cheese on the pesto, and warm up the oil and garlic. Top with more parmesan cheese and enjoy!