Spring on your plate.
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Step 1/6
For the pesto, puree 40 g wild garlic, 50 g Parmesan, roasted sunflower seeds and olive oil in a blender and set aside.
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Step 2/6
Toast the pine nuts in a pan without oil until golden brown and set aside.
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Step 3/6
Cut the woody ends off the asparagus and cut the asparagus into pieces. Fry in a pan. Finally, add the peas and fry for a short time.
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Step 4/6
Turn off the heat and stir the pesto into the vegetables.
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Step 5/6
Heat 200 ml water and approx. 300 ml plant-based drink in a pan and stir in the polenta with a whisk. Add more vegetable drink if necessary. Simmer over a low heat for 5-10 minutes while stirring. Stir in the parmesan and a little olive oil to taste and then leave to infuse for 5 minutes.
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Step 6/6
Serve the polenta on plates and top with the vegetables. Garnish with extra pesto and pine nuts.
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Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...