Komatsuna Pesto Genovese

• 2 bunches Komatsuna
• 30 grams Walnuts
• 1/2 Carrot
• 1 clove Garlic
• 1 tbsp Olive oil
• 1 tbsp Shio-koji

1. Divide the komatsuna into stems and leaves.
2. Finely mince the leaves in a food processor and finely slice the stems diagonally.
3. Put the olive oil and garlic in a frying pan, heat over low heat until the flavors develop.
4. Add the roughly chopped walnuts and fry until fragrant.
5. Add the komatsuna leaves from Step 2, and when they are wilted, add the stems and fry.
6. Add the shio-koji and fry for 2-3 minutes.
7. Add cooked pasta to the sauce, and it's done!
8. It looks pretty if you garnish with julienned carrots.

bunches komatsuna, walnuts, carrot, clove garlic, olive oil, koji

Taken from cookpad.com/us/recipes/157011-komatsuna-pesto-genovese (may not work)