Today I received a beautiful package with a great gift from KENWOOD.
I had an eleven year old magic wand and now I own this stylish appliance in black with all the additional tools, the full set which will help me make the best stuff ever, work efficient and be creative!
Thank you KENWOOD for giving me extra power!
Thank you Magdalena and Katharina from Network PR to make this possible !
Cilantro or coriander is widely known as a typical herb of the Asian cuisine but in truth it can be found in southern Europe and northern Africa. The Chinese parsley as it can be called as well is rich in Vitamin A 134% and Vitamin C 45% and gives each dish a distinct taste. Cilantro is best if used fresh sprinkled over a dish or added uncooked in a salsa like this one inspired by KIM.
Kim is an energetic Korean chef married to an Austrian and her food is outstandingly innovative, for example she combines traditional Korean dishes with Austrian Grammeln ( fat pork crumbs), yes! But her food is like medicine and to pay tribute to her origins she spends months in Korea hosting a very popular TV cooking show.
For some tongues cilantro is a no go because of its soap-like taste. But I recommend to never blend cilantro or cook it in your food rather use it fresh sprinkled over your dishes last minute.
This salsa goes with almost everything and can be eaten quickly with a piece of bread or cracker.
Print the recipe
Makes 300 ml of salsa
Preparation time: 20 min
large bunch of cilantro, leaves without the stems
2 tsp sesame seeds
½ cup pine nuts (optional)
½ cup olive oil
1 clove garlic (minced is optional
½ cup freshly grated Parmesan
salt to taste
balsamic glaze (the slightly sweet, thickened one)
Cut the cilantro leaves with your knife, do not use the blender) Mix all the other ingredients in a bowl. Refrigerate in an airtight container up to 1 week.
Serve to freshly baked bread, Asian dishes, to grilled fish, use for decoration on hors d’oeuvres, to omelets, Tofu, ….
When you serve it in the individual bowl you will put a tablespoon of pesto and drizzle balsamic glaze around in a semicircle.