GIFTS
This pesto made with Wagyu fat is celebrated every year at our Wagyu tasting events.
Ingredients
| 1 glass | Wagyu fat |
| 80 g | Parmesan |
| 2 bundles | Parsley |
| 3 | Rosemary sprigs |
| 1 bundle | chives |
| 5 branches | tarragon |
| 40 g | Smoked almonds |
| 1 tsp | sea salt |
| 2 pinches | Brown sugar |
THIS PESTO BEATS ANY HERB BUTTER
Forget herb butter – once you've tasted it, you won't want any other spread at your next barbecue.
preparation
- You can vary the herbs and choose them according to your taste. Finely chop the herbs, almonds, and Parmesan cheese and mix everything with the Wagyu fat, which has been gently warmed in a water bath.
- Then season the pesto with salt and sugar.
- If stored in an airtight container, the pesto will keep for a few days in the refrigerator.
<
