non-TNT- WILD DAGGA PESTO

[Guest guest]

Hello,

 

I was looking for some culinary uses of Wild

Dagga aka Lion's Tail (Leonotis leonurus) and

happened upon a pesto recipe using it. I haven't

tried this yet but since I have several plants growing

in the back yard I'll give it a try and report back.

I don't plan to serve it with the meat dish also

in the pdf file (URL noted below) but probably in

some pasta or salad. It actually talks about using

carpaccio with which I was not familiar. Turns out

that is thinly sliced raw meat. I will definitely

not be including that. I modified the " TO SERVE "

advice below and left out the meat.

 

It seems that this may be served at several South

African hotels/restaurants because that is where wild

dagga grows (not in the restaurants and hotels themselves

but rather in South Africa although admittedly the could

have an herb garden in the back). Having never been to

South Africa I have no idea how common this is though.

Hm, this combination might be interesting, " Bittersweet

Chocolate Tart With wild dagga (Leonotis leonurus) and

a flaky pastry " Yum.

 

Gary

 

I believe the recipe is from Roberto de Carvalho, Azure

Restaurant, Twelve Apostles Hotel & Spa. Here is the

URL for the complete article including the original recipe:

http://wosa.co.za/download/Cape%20Kontrei%20Cuisine.pdf

====================================================

WILD DAGGA PESTO

Makes about 1-1/2 (1.5) cups of pesto

 

2 cups packed fresh wild dagga leaves, washed well

2 cups packed fresh cilantro leaves, washed well

1/2 cup pine nuts, toasted until golden, cooled,

and chopped fine

1/2 cup freshly grated parmesan cheese

3 large garlic cloves, minced

1/2 cup Paarl grapeseed oil

salt and pepper to taste

 

1. Have a bowl of iced water ready.

2. In a saucepan of boiling salted water blanch,

the wild dagga leaves for three seconds then

transfer using a slotted spoon into the bowl

of iced water to stop the cooking process.

3. Drain the leaves in a sieve and pat dry.

4. In a food processor, puree the wild dagga

leaves, cilantro leaves with the remaining

ingredients until smooth.

5. Season with salt and pepper.

 

Pesto may be made three days ahead and

chilled, with its surface covered with clingfilm.

 

TO SERVE

 

Toss the red baby spinach leaves in the dagga pesto

and place on a slow-roasted tomato on a slice of olive

bread. Repeat this process for all the olive bread discs.

Drizzle each canapé with the grapeseed oil, garnish

with sprouts and serve immediately.

 

Chef's note: The wild dagga tends to make the pesto

a little bitter so I add in some cilantro for body.