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Use bunches Komatsuna.
Prepare Walnuts.
You need Carrot.
Prepare Garlic.
You need Olive oil.
Provide Shio-koji.

Short Tips:

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

Ma la prima ricetta del pesto. Pesto Genovese ricetta e metodo di preparazione artigianale con mortaio buono anche se Tagliate gli spicchi d'aglio a pezzettini dopo averli sbucciati. Il pesto genovese va preparato utilizzando il. Italian Basil Pesto sauce originated in the city of Genova in the Liguria region of northwest Italy. The word, pesto in Italian, is derived from a word meaning to "pound or crush".

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