I have a few friends from this part of the US who try and grow gongura leaves in the vegetable patch with a lot of patience. I mean, you need to be really patient to start something from the seed, and take good care only to get returns during the 2 months of summer here. Couple of my friends have been really generous to share their crops with me and I really appreciate this fresh'n' homemade produce :)
Now for today's recipe, I just threw the idea of gongura pesto at my husband and son. Both being big gongura fans, they gave immediate approval and here it is :)
- Gongura leaves - 1 packed cup
- Pumpkin seeds - 1/4 cup
- Garlic - 2-4 cloves
- Sea salt - s per taste
- Red chilly - 1-2
- EV olive oil -1 T
- Heat a shallow pan on medium heat add a drizzle of EV olive oil and roast the garlic and red chilly.
- Add the gongura leaves and remove the pan from flame. Keep it covered for a few minutes till the leaves are just wilted.
- Transfer to a blender or food processor along with pumpkin seeds, olive oil and salt.
- Blend till you get a coarse and chunky pesto. You might want to stop and scrape the sides a few times.
- I served it with steamed yam noodles (yam julienne'd in spirals and steamed) but you could serve it with any pasta, as a sandwich spread or as a dip.