Minari Pesto Chicken Gemelli
Wet leaves dilute the pesto, so squeeze all the moisture out of the washed minari before blending. Boil the gemelli for 1 minute less than the package time and reserve 120 ml pasta water. Toss the pasta, chicken, and pesto over low heat for 2 minutes, adding the water gradually until everything is evenly coated.
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Minari, a Korean water dropwort, takes the place of basil, blended with walnuts and Parmesan into a pesto that tastes green, cool and faintly bitter.
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Lemon juice keeps the oil-rich sauce from feeling heavy, and browned chicken thigh makes it a full meal. Crown daisy (ssukgat) can stand in when minari is hard to find, though the aroma shifts.
Ingredients
Instructions
- 1
Remove the thick stems from 100g minari (water parsley).
Wash in cold water and squeeze out all excess moisture. Wet leaves will dilute the pesto.
- 2
Blend the minari, 45g walnuts, 3 garlic cloves, 40g Parmesan, 1.5 tablespoons lemon juice, and 4 tablespoons olive oil until smooth.
- 3
Cut 320g chicken thighs into bite-sized pieces (3-4cm).
Season with 1 teaspoon salt and 0.5 teaspoon pepper, then cook in a pan over medium-high heat for 6-7 minutes until golden.
- 4
Cook 360g gemelli in salted boiling water for 1 minute less than the package time.
Reserve 120ml pasta water before draining.
- 5
Add the cooked chicken, gemelli, and pesto to the pan.
Add pasta water gradually over low heat and toss for 2 minutes until evenly coated.
- 6
Drizzle 1 tablespoon olive oil over the top to brighten the flavors, then plate and serve immediately.
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