Potato mixed with Pesto Giapponese 新じゃがの和風ペスト和え

日本語のレシピは　ビーガン、ベジタリアン情報満載の　Hachidory から　ご覧下さい。

 ♫♬ One potato, Two potatoes, Three potatoes, Four, ♫♬

♩♪ Five potatoes, Six potatoes, Seven potatoes and More ! ♬♫

Do you know this song ?

This is the song that I often sing for small kids.

The lyric is very simple and the sound is rhythmical, so it is easy even for Japanese toddlers to sing along together.

I feel like singing this song more often these days.

Guess why ?

 

Because it is going to be the harvest season of the potatoes soon.

The potato leaves in my backyard look much more vigorous than last few years.  

I am anticipating the bigger harvest this year.  ( Yes, “bigger” not “big”.  My vegetable patch is small, and I could lay only a few potatoes in the soil in early spring. )

I can probably harvest them in fortnight.

The potatoes are sold all the year round in the shops.

But the harvest is usually only once a year, (in some areas twice is possible.) 

The new potatoes are fresh !

When the potatoes are fresh, I like to steam and eat them in simple ways.  

I am sharing one of such potato recipes with you today.

I named the paste that is to mix with the potatoes “Pesto Giapponese “ , following the recipe of “Pesto Genovese”.  

Instead of using Italian basil, I used daikon/white radish leaves this time. 

Actually, any kinds of edible greenery leaves from the wild can be used with no extra cost. 

In this way you can also enjoy the different flavors. 

I made Pesto Giapponese using the leaves of dandelion from my backyard previously and it tasted great too.

 

I also replaced the pine nuts that the original Pesto Genovese requires with the walnuts that I picked up from the riverbank towards the upstream near my town.

You can use any types of nuts but try to choose the one from where you live if it is possible,

and also check the date of manufacturing and make sure that they are fresh. 

Minding them is not only good for your health and well-being,

but also for other creatures and environment.

 

（続きを読む）

タグ：くるみ タンポポの葉 オリーブオイル walnut potatoes pesto genovese 大根の葉 じゃがいも ジェノペーゼ 料理教室 ペスト macrobiovegan ビーガン macrotiotics 新じゃが Japanese Vegan Dandelion マクロビオティック