Flowers, flowers everywhere... I stumbled upon this edible WASABI flower at the Union Square farmer's market in NY and it 100% inspired this dish. The flower itself is so mild and really just adds a nice little sweet crunch, and then we have this wasabi pesto... not only is it easy to make but it goes with (almost) everything. The ingredients are actually pretty basic (it's vegan) and yet a little dollop can completely transform your fish or chicken dinner. It even works well in scrambled eggs and salad! I promise it is not overwhelming, but a balanced flavor enhancement that will have you reaching for your greens again and again. Here, I pair it with crunchy rice and baked haddock!
Follow along with me HERE
INGREDIENTS
1.5 cups of wild arugula
1/2 of cup fresh basil
1/3 of olive oil
1/2 cup of English peas, cooked
1/2 of raw walnuts
1 tbl of wasabi paste*
Squeeze of lemon
Sprinkle of dried mint
Salt to taste
DIRECTIONS
1. Combine the arugula, basil, olive oil, walnuts, wasabi paste, dried mint and salt in a food processor** and blend until a smooth mixture forms***
2. Add peas to boiling water and cook for 3-4 minutes. Drain the peas and mix them into the pesto
3. Squeeze in some lemon to the pesto and mix
4. Drizzle pesto on top of any dish you please!
*I like the brand Muso: From Japan - it's REAL wasabi that's vegan with recognizable ingredients and no color or flavor added. Available at grocery stores and also online!
**A blender will also work here, you will just need to add more liquid
***For a thinner pesto, add more olive oil
