Kale Basil Pistachio Pesto

• porciones: 32 fl oz
• tiempo activo: 2 hours
• tiempo total: 2 hours

Ingredientes

Take 3:

• 3.5 cup chopped fresh kale

• 2.5 cup chopped fresh basil

• 1 cup chopped fresh Mint

• 7 cloves of garlic

• 1 cup shredded mild Gruyère (more or some pecorino)

• 1 cup pistachios (Regan used more)

• 1 cup nice EVOO

• Sea salt (7 big pinches)

• .5 lime

Instrucciones

1. Wash and dry all the greens.

2. remove the stems and seeds of the basil and mint.

3. Chop up all the greens. It should be around 7 cups worth.

4. Grind up the pistachios. We used a mortar and pestle.

5. Mince the garlic.

6. Add in greens, nuts, oil and garlic to a food processor, then blend.

7. Add salt to taste.

8. If needed squeeze a half of a lime in.

Notas

Take 3 - 2025 Garden Harvest Pesto Notes:

• Use more kale than basil, but it needed more basil

• Had too mild of a taste. Added lime for acidity

• Maybe add seasoning next time. Or oregano parsley and maybe rosemary

Take 2 - Geary & Reagan Notes:

• See Geary’s book - “Salt Fat Acid Heat”

• 2 cups of pistachios might be wrong

Take 1 - Basil Pesto Notes (7/18/23):

• Try Lemon juice/zest! - Hopewell

• __ cups of Pine Nuts

• __ cloves of Garlic (Used way too much)

• __ cups of Basil

• __ cup of Olive Oil

• __ pinches of Salt

• __ cups of Pecorino Romano (maybe parm or a milder cheese next time)