Drive away with green broad beans and ricotta
first courses from Italy
White Sorghum with pistachio pesto
White Sorghum with pistachio pesto
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Sorghum is a highly digestible cereal and gluten-free. In addition, it is a factory of essential nutrients for our body, such as magnesium, calcium, iron, potassium, B vitamins Today's recipe will allow you to taste in a simple dish, but at the same time very tasty.
preparation
step 1
Wash the sorghum under running water and leave to soak for a few hours, then rinse it and put it in a pot with 460-480 g of water.
step 2
Bring to a boil then reduce heat and let cook covered for 35-40 minutes. Then turn and leave for a few minutes. Salt lightly.
step 3
This cooking method is called absorption and I use it for all cereals, because in this way (by not having to drain the corn after cooking) the nutrients are not lost, they all remain in the cereal
step 4
For the pesto chopped pistachios pistachios in a food processor, then add the remaining ingredients and blend until creamy. Season with salt, pepper and possibly lemon juice
step 5
If desired, you can replace the basil with mint leaves. The addition of 60 ml of water allows the use of a smaller amount of oil and a creamy pesto.
step 6
Season the sorghum with pistachio pesto and serve immediately. NB The pesto can be stored in the refrigerator for 4-5 days in a jar.