Pasubio Recipe

Time30m

Serves4

blueberries, pine, smoke, alpine herbs

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Ingredients

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1
Prepare the Blueberries
Rinse the blueberries under cold water, removing any stems or debris. Set aside to drain.
2
Toast the Pine Nuts
In a dry skillet over medium heat, add the pine nuts and toast them, stirring often, until they are golden brown and fragrant, about 3-5 minutes. Be careful not to burn them.
3
Combine Ingredients
In a medium mixing bowl, combine the rinsed blueberries, toasted pine nuts, and smoked sea salt. Gently mix to coat the blueberries with the salt.

4
Chop the Herbs
Finely chop the fresh thyme, rosemary, and the alpine herbs blend. Make sure to combine them well.
5
Add the Herbs
Stir the chopped herbs into the blueberry and pine nut mixture until evenly distributed.

6
Garnish the Dish
Transfer the mixture into a serving bowl. Top with additional fresh blueberries and decorate with pine sprigs for an attractive presentation.
7
Serve
Serve immediately or refrigerate for up to 30 minutes to let the flavors meld before serving.