Edible Insects Recipe: Cricket Pesto
Jan. 27, 2019
May 12, 2019
May contain affiliate links.
Anita from Food Insects says, “When I heard of pasta with insects flour for the first time, I was really excited. I love pasta in all variations, and then in combination with healthy and protein-rich insect flour—I had to try that out right away. I chose a cricket pasta for my first recipe, because crickets taste a bit like pine nuts and are great for basil pesto. A classic of Italian cuisine once in a different way!”
Recipe contributed by FOOD INSECTS
Total: 25 mins; Active: 10 mins; Serves 2
- 250 g cricket pasta
- 1/2 bunch basil
- 6 tablespoons olive oil
- 1/2 clove garlic
- 40 g pine nuts
- 20 g crickets; freeze-dried
- 60 g parmesan; grated
- Salt; to taste
- Pepper; to taste
- Tomatoes (for garnish)
- Fresh basil (for garnish)
1. Roast 20 g of pine nuts. Puree basil, olive oil and half the garlic clove in a blender or with a blender. Add the roasted pine nuts and 30 grams of Parmesan and mix well again.
2. Cook the cricket pasta as directed by the manufacturer, usually about 6 to 12 minutes. In the meantime roast the remaining 20 g of pine nuts and the crickets without fat in a frying pan until the pine nuts have become slightly golden brown. Put aside.
3. When the pasta has finished cooking, rinse with cool water, drain, and it distribute onto two plates. Put the basil pesto on top and top it with some grated Parmesan, and the pine nut and cricket mixture. If you want, garnish the cricket pasta with basil and small tomatoes. Serve.
Follow FOOD INSECTS on social media:
This entomophagy recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare edible insects and safely eat a bug. Text may include affiliate links
I'm Mic. I love reading about, writing about, thinking about, photographing, and especially eating, food. Especially bug food. Enough talk, let's eat!