Ingredients
- Freshly prepared Japan Green Sencha or Green Lemon Sencha.
- 0,5 clove of garlic
- Pinch of sea salt
- 30 grams of grated parmesan cheese
- 10 grams roasted pine nuts
- 40 ml neutral oil, for example grape seed oil
- 0,5 tablespoon lemon juice, add to taste
- Fresh pasta
- 150 grams peas
- 200 grams green asparagus
- 4 salmon steak
Instructions
- Put all the ingredients for the pesto, except oil and lemon juice, in the food processor (or in a mortar) and grind it into a past.
- Cook the peas and green asparagus al dente. Cook the pasta. Mix the peas and asparagus with a tablespoon of the pesto into the pasta (or to taste). Fry the salmon and place it on top. Serve with a cup of Japan Green Sencha or Green Lemon Sencha.
The pesto can be kept in the refrigerator for a few days. Delicious with pasta or on fresh sourdough bread.
