Pesto and chirimen-jako


Pesto spaghetti with a Japanese twist.


A base of spaghetti in a basil sesame pesto I had as a leftover of the day before.


ちりめんじゃこ chirimen-jako are fish bait of the anchovy and sardine family. They are dried under the sun and can be kept a few days. That’s salty and tasting of fish of course.


The other topping : boiled and skinned favas (broad beans). And a few ribbons of basil leaves.


Side dish : ginger cukes.
A quick tsukemono : Sliced, cut, rinsed white cucumber. Added sea salt and minced ginger. Mixed well. Let one hour in the fridge.



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