Tags: dinner - pasta - keto - vegetarian - sauce - GF - GF Vegetarian -
GF dinner - GF keto - GF pasta - GF sauce
Active Time: 30 minutes
Passive Time: 1 hour
Serves: 350 g

Fussy pesto that is worth the effort

Modernist Cuisine at Home

• Basil leaves: 40 g
• Chives: 35 g
• Cilantro leaves: 35 g
• Scallions: 35g green parts only, cut into 2 inch pieces
• Baby spinach: 15 g

• Garlic: 8 g

• Parmesan: 50 g, finely grated
• Pistachios: 50 g, toasted

• Extra-virgin olive oil: 95 g
• Roasted pistachio oil: 20 g
• Lemon juice: 10 g

• Salt: to taste

• Xanthan gum: as needed (optional)

• Can sub pistachio oil for other nut oil

1. Bring a large pot of water to boil and arrange an ice water bath alongisde
2. Combine the greens (basil, chives, cilantro, scallions, and baby spinach) and blanch in boiling water until just cooked, about 1 minute. Use a slotted spoon to remove and plunge immediately into the ice bath
3. Drain the greens, wrap in cheesecloth, and squeeze to remove excess moisture
4. Boil garlic cloves until tender (about 2 minutes)
5. Combine the blanched greens, garlic, parmesan, and pistachios in a food processor. Puree until smooth
6. Gradually add the olive oil, pistachio oil, and lemon juice to the food processor to form a paste
7. Season the pesto with salt to taste
8. If using xanthan gum: weigh the pesto, calculate 0.2% of the weight, and measure that amount of xanthan gum. Whisk into pesto until fully incorporated
9. If not using xanthan gum: refrigerate pesto for 1 hour