5 cups of water
1 cup of lemon juice
1 1/2 tablespoons of salt
1 kg of powder
10 leaves of American spinach
10 leaves of curly green spinach
10 leaves of red spinach
10 leaves of chopped endive
10 leaves of radicchio
10 leaves of rucola
2 medium carrots, cut in half
3 cloves of garlic, cut into 3 pieces
1 small Japanese turnip, cut in half
1 stalk of celery, cut into 3 pieces
Pesto sauce
2 sprigs of parsley
1 cup of olive oil
1/2 cup of nuts
1/4 cup of Parmesan cheese
2 cloves of garlic
Salt to taste
For dusting
4 tablespoons of toasted black sesame seeds
For serving
Olive oil
5 cups of water
1 cup of lemon juice
1 1/2 tablespoons of salt
1 kg of powder
10 leaves of American spinach
10 leaves of curly green spinach
10 leaves of red spinach
10 leaves of chopped endive
10 leaves of radicchio
10 leaves of rucola
2 medium carrots, cut in half
3 cloves of garlic, cut into 3 pieces
1 small Japanese turnip, cut in half
1 stalk of celery, cut into 3 pieces
Pesto sauce
2 sprigs of parsley
1 cup of olive oil
1/2 cup of nuts
1/4 cup of Parmesan cheese
2 cloves of garlic
Salt to taste
For dusting
4 tablespoons of toasted black sesame seeds
For serving
Olive oil
Pesto sauce
Process all the ingredients in a processor until you get a thick paste
Set aside
Assembly
Wash the powder with lemon juice and clean it well
Place it in a pot, add water, salt, celery, garlic, and turnip
Cook for 30 minutes or until tender
Remove the skin from the powder, scrape with a knife, and cut into 2cm pieces
Mix with pesto sauce and warm up
Arrange the leaves and powder on a plate
Sprinkle toasted black sesame seeds over the leaves
If desired, serve with olive oil.
