Kale Basil Pistachio Pesto

• khẩu phần: 32 fl oz
• thời gian hoạt động: 2 hours
• tổng thời gian: 2 hours

Nguyên liệu

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

Hướng dẫn

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.

Ghi chú

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)