Asian Leafy Vegetables With Cilantro Pesto - Thermador PROFESSIONAL Series Recipes

ASIAN LEAFY VEGETABLES
WITH CILANTRO PESTO
INGREDIENTS
8 small bok choy
Cilantro Pesto
⁄
1
cup cashew kernels
3
1 bunch cilantro
⁄
1
cup + 2 tbsp. olive oil
3
2 oz. freshly grated parmesan
Salt and black pepper
on a plate. Drizzle with cilantro pesto and serve immediately.
COOK'S TIP:
Leftover pesto tastes great with shrimp or hot noodles. Place leftover pesto in air-
tight containers; chill for 2 days or freeze for up to 3 months.
Serves 4
STARTERS, SOUPS AND SALADS
SETTINGS
STEAM, 210°– 212ºF
5 – 7 minutes, depending on size of bok
choy Perforated & Baking Pan
3 3
1 1
Clean, wash and drain the bok choy. Place
in the perforated cooking pan and cook as
indicated.
Wash the cilantro, shake dry and pick off
the leaves. Toast the cashew kernels in a
dry pan, until fragrant. Remove from the
pan and leave to cool.
Purée the cashew kernels with cilantro,
olive oil and Parmesan. Season with salt
and pepper.
Drain the prepared bok choy and arrange
16