Pesto of herbs
1 minced garlic clove
2 tablespoons olive oil
2 tablespoons salsa
1 tablespoon chopped pecan
3 tablespoons freshly squeezed lime juice
To taste: salt and black pepper
Salad
1/2 cup cooked wheat
2 tablespoons olive oil
2 minced garlic cloves
1/2 cup sliced shiitake mushrooms
A pinch of salt and black pepper
30g Thompson grapes
1 tablespoon chopped macadamia
3 tablespoons freshly squeezed lime juice
To taste: manjericão red
Accessory
8cm diameter ring mold
Pesto of herbs
1 minced garlic clove
2 tablespoons olive oil
2 tablespoons salsa
1 tablespoon chopped pecan
3 tablespoons freshly squeezed lime juice
To taste: salt and black pepper
Salad
1/2 cup cooked wheat
2 tablespoons olive oil
2 minced garlic cloves
1/2 cup sliced shiitake mushrooms
A pinch of salt and black pepper
30g Thompson grapes
1 tablespoon chopped macadamia
3 tablespoons freshly squeezed lime juice
To taste: manjericão red
Accessory
8cm diameter ring mold
Pesto of herbs
In a frying pan, caramelize the garlic in olive oil
Mash together in a blender the olive oil, garlic, salsa, pecan, lime juice, salt, and black pepper. Reserve
Salad
1
Cook the wheat in water with salt and reserve
In a frying pan, sauté the garlic and mushrooms in olive oil until tender
Season with salt and black pepper
2
Combine the cooked wheat, sautéed mushrooms, 1 tablespoon of pesto, quartered grapes, and chopped macadamia
Season to taste with salt, black pepper, lime juice, and salsa pesto
3
Using a ring mold, center a plate with the mixture
Decorate with a sprig of manjericão red
Mold around the plate a circle with pesto sauce
Serve immediately.
