Ingredients and Weight:
- Borage flowers and leaves: 2 cups (packed)
- Parmesan cheese, grated: 1 cup
- Pine nuts: 1/2 cup
- Olive oil: 1/2 cup
- Garlic cloves, minced: 2
- Lemon juice: 1 tablespoon
- Salt and pepper: To taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Combine the borage flowers and leaves, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, salt, and pepper in a food processor or blender.
- Pulse until the mixture is well combined and forms a smooth paste.
- Taste and adjust seasonings as needed.
Nutritional Information:
- Calories: 170 per 2 tablespoons
- Fat: 15 grams
- Protein: 5 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Vibrant green color
- Fresh and floral flavor
- Nutty and savory undertones
- Versatile, can be used as a sauce, dip, or marinade
User Comments:
- "This pesto is so unique and flavorful! The borage adds a beautiful color and a delicate floral note."
- "I love using this pesto on pasta, but it's also great as a dip for vegetables or a marinade for fish or chicken."
- "It's a bit hard to find fresh borage, but it's definitely worth the effort. This pesto is a keeper!"
Special Precautions and Tips:
- Use caution when harvesting borage flowers, as the leaves can be prickly.
- If you can't find fresh borage, you can substitute dandelion greens or spinach.
- Store the pesto in an airtight container in the refrigerator for up to 5 days.
