|a wasabi salad leaf.|
You have the flavour profile of wasabi root - with that unique hit-and-run spicy tingle - but you are much gentler on the senses. I enjoy chewing you slowly... your intriguing taste makes you a fabulous addition to salads. In my daydreams, I imagine you glistening under perfect slices of sashimi, begging to be savoured, and I gladly oblige.
But today, you have another role to play. In this pesto-inspired recipe, you dance up a frenzy with the lovely cashew. You're zingy, she's creamy. You spin, you whirl... you become one.
|vegan cashew wasabi leaf pesto.|
vegan cashew wasabi leaf pesto
50g wasabi salad leaves
50g unsalted roasted cashews (use less if you would like a more prominent wasabi flavour)
4 tablespoons olive oil
1.5 tablespoons lemon juice
2 cloves garlic, chopped
1/4 teaspoon salt (or to taste)
1/8 teaspoon freshly cracked black pepper (or to taste)
Whiz wasabi leaves, roasted cashews, olive oil, lemon juice and garlic with a food processor or blender until it forms a slightly chunky paste. (You could also get there by grinding the ingredients with a mortar and pestle.) Retrieve, taste, and season to your liking with salt and pepper. That's it!
Other ideas: I might add a little chilli and mint next time! I'm also keen to try one that's closer to the traditional pesto - less nutty, and with cheese. Mmmmmm, cheese. Yes.
|vegan pesto made with cashews and wasabi leaves.|
Munch with carrot sticks. Spread on crackers or bread, bruschetta-style. Mix into mashed potatoes. Serve with eggs, seafood or steak. Stir through cooked pasta, hot or cold. Oh, the possibilities!
|vegan pesto pasta.|
*The leaf pictured and the leaves used in this recipe are actually not from the wasabi plant - they were created by intercrossing rare and unusual salad varieties, but they do taste so much like wasabi. For those of you in Melbourne, you may find these wasabi salad leaves here.
For those of you anywhere in Australia, you might try real wasabi leaves here.