What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
WHITE PESTO SAUCE
Everyone here should know what Pesto is by now. But have you tried the WHITE version? It is very similar to the original green version but it is a cheesier, creamier version of it. Made with a ricotta base, layered with oregano, and enriched with cashews, it is something you got to try. When you make this sauce it is not only simple and can be used in a number of ways, it will also leave your kitchen smelling amazing, fresh and definitely gets your stomach growling.
It can be quickly made and used in a various ways. Pasta, pizza, chicken, toast, anything you could ever imagine. Ditch the store bought stuff and try making some home made fresh white pesto, in under 10 minutes.
White Pesto.... HUH?
1.
In a pan on medium heat add in 1/2 a cup of cashews, DO NOT add oil and gently move it around till they develop a nice golden toasty colour. Set aside.
2.
In a food processor or blender add in 2 cups of ricotta, 4 cloves of peeled garlic, juice and zest of 1 lemon, your lovely toasted cashews, 1/4 cup of parmesan cheese, 1ts of oregano and 1/2 cup of olive oil.
Ingredients
1.
2 Cups Ricotta
2.
1/2 Cup Cashew
3.
1/4 Cup Parmesan Cheese
4.
1/2 Cup Olive Oil
5.
1ts Oregano
6.
4 Cloves Garlic
7.
1 Lemon Juice and Zest
3.
Begin to blend till a smooth paste emerges, should take you about 2-3 minutes.
4.
Season to taste with salt, keeping in mind the cheeses are quite salty.
And there you have it! fresh pesto within a couple of minutes. You can store it in an air tight container in your fridge for up to 5 days. ENJOYYYYY.