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White Sorghum with pistachio pesto
ingredients
servings
4
Black pepper
to taste
Natural sea salt
to taste
Water
60 grams
Extra virgin olive oil
60 grams
Lemons
1 half
Basil
5 leafs
Food yeast flakes
35 grams
Pistachios, unsalted
200 grams
Sorghum
240 grams
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.
