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Mint Genovese｜Transcription of recipe by Chef Jiro GeorgeLABO

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George George / Jojiro ch's person

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Ingredients

パスタ : Appropriate amount
アボカド : 1/4個
にんにく : 1片
カシューナッツ : 20g
ほうれん草の葉 : 1/3パック
arugula : About 40g
ミント : 約5g
塩 : ひとつまみ
パルミジャーノ・レッジャーノ : 10g
黒胡椒 : 適量
(A) Olive oil : 100ml
（B）オリーブオイル : 適量

Time required

50minutes

Procedure

1) Crush the leaves 00:43
Put arugula, mint and salt in a mortar and grind.
Add the olive oil of (A) little by little and sprinkle each time.
2) Fry spinach 02:51
Sprinkle the olive oil of (B) in a frying pan and heat it.
Add spinach leaves and salt (not included) and fry lightly over high heat.
3) Add nuts 03:27
Add 2 to 1 and grate and add garlic.
Add cashew nuts and mix while crushing.
Add olive oil and black pepper from (B) and mix.
4) アボカドを切る 05:32
アボカドを食べやすい大きさに切り、ボウルに入れる。
パルミジャーノ・レッジャーノを、削って加える。
5) パスタを茹でる 06:32
Boil water in a pan, add salt (not included in the amount) and pasta, and boil.
Add a small amount of boiled juice to 4 and mix, then add the boiled pasta.
6) 仕上げる 06:55
5にソースを加えて湯煎にかけ、全体が温まるまで和える。
湯煎から外して更に和え、皿に盛りつけたら完成。

Point

・ When cooking in large quantities, finely grind the leaves with a mixer.
・ Remove the water from spinach well.
-Pine nuts may be used instead of cashew nuts.
・ When making the sauce, taste it and add salt in a timely manner.
・ For pasta, tagliatelle of flat noodles is recommended.
・ It is recommended to sprinkle mint leaves as you like.
・ If you like, you can grate cashew nuts.