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Ingredients requirements - Komatsuna Pesto Genovese:

1. Prepare 2 bunches Komatsuna
2. Provide 30 grams Walnuts
3. Give 1/2 - Carrot
4. Take 1 clove of Garlic
5. Need 1 tbsp for Olive oil
6. Provide 1 tbsp - Shio-koji

Komatsuna Pesto Genovese start cooking:

1. Divide the komatsuna into stems and leaves. Finely mince the leaves in a food processor and finely slice the stems diagonally.
2. 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.
3. Add the komatsuna leaves from Step 2, and when they are wilted, add the stems and fry.
4. 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.

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