My sincere apology to all of you for a long overdue post. I have been absent from the blog lately and I really am sorry about that. Though I have great excuses. I have been shooting for my friend’s website; I will show you more photos on the next post. I have been around taking Thai street food photos. I went to one of the most incredible museums in Thailand, MOCA, which I will definitely write about it later. Most importantly, I have been so crazy in love with my adorable nephew, and changing his diapers non-stop… hahaha He is such a wonderful distraction and the main reason I have not posted that often. Despite all that, I promise myself that I will post today because I do miss all of you.
(here is a sneak peek of him taken by iPhone 5 while I was put on “duty”)
Anyway, I found these amaranth leaves at the farmers markets this past Summer, and immediately felt compelled to do something with them. These beautiful red leaves that, according to the farmers, should be stir-fried, but I had another plan for them. I wanted to make pesto out of amaranth instead. If you wonder why, just look at the colour!!!! Plus it’s easy to make and super photogenic; this is my kind of food. Mix it with any type of pasta you like and serve with any kind of roasted veggie you prefer, and you are done with dinner or potluck 🙂
I hope you are doing well. I will be in Thailand for a little longer to work on many posts to come and a fews food photography gigs. Also, one of my friend is doing business with local Ikat (Ikkat) weavers in Northern Thailand. She is going to take me to that “non-tourist/local only” workplace, and I can’t wait to show you all the photos including local cuisine/street food that even I did not know about. I sure hope you check back later; I really do miss you guys.
Red Amaranth pesto
(make about 1 cup)
- 1-2 cloves garlic
- 30 g. raw cashew
- 70 g. gouda cheese
- 100 g. fresh red amaranth
- 30 g. grated parmesan cheese
- 60 g. sun dried tomato
- 1 cup olive oil
- salt & pepper, to taste
- fresh squeezed lemon juice, if needed (option)
Combine garlic, cashew, gouda cheese, fresh red amaranth, parmesan cheese, sun dried tomato, and salt & pepper in a food processor; pulse to blend. With the machine running, pour in the olive oil through the food processor tube in a slow steady stream, and process until smooth; stop to scrape down the sides of the bowl as needed. Taste, and adjust the seasonings if needed.
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Thank you so much.