Recipes for Steam Cooking

StarterS, SoupS and SaladS

ASIAN LEAFY VEGETABLES

WITH CILANTRO PESTO

INGREDIENTS

8 small bok choy

Cilantro Pesto

⁄3 cup cashew kernels

1 bunch cilantro



⁄ cup + 2 tbsp. olive oil

2 oz. freshly grated parmesan

Salt and black pepper

SETTINGS

STEAM, 210°– 212ºF

5 – 7 minutes, depending on size of bok

choy Perforated & Baking Pan

Clean, wash and drain the bok choy. Place

in the perforated cooking pan and cook as

indicated.

Wash the cilantro, shake dry and pick o the

leaves. Toast the cashew kernels in a dry pan,

until fragrant. Remove from the pan and leave

to cool.

Purée the cashew kernels with cilantro, olive oil

and Parmesan. Season with salt and pepper.

Drain the prepared bok choy and arrange on

a plate. Drizzle with cilantro pesto and serve

immediately.

COOK’S TIP:

Leftover pesto tastes great with shrimp or hot noodles. Place leftover pesto in airtight con-

tainers; chill for 2 days or freeze for up to 3 months.

Serves 4