Pesto Sauce with Pistachios
Sauces and Marinades • Italian
Description
15 minutes of preparation and 1 hour in the refrigerator. Makes 350 g of sauce.
Ingredients
- Cilantro 0 oz
- Fresh basil leaves 0 oz
- Onion 0 oz
- Scallions 0 oz
- Young Spinach "Belaya Dacha" 0 oz
- Garlic 0 oz
- Parmesan Cheese 0 oz
- Olive Oil 5 fl oz
- Meyer Lemon Juice 2 teaspoons
- Roasted Peanuts 0 oz
- Salt to taste
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Bring water in a pot to a boil. Set up an 'ice bath' nearby.
Step 2
Mix all the greens (basil leaves, onion, cilantro leaves, only the green part of the green onion, spinach). Boil the greens in hot water for about one minute and then immediately cool them in the ice bath. After that, place them in cheesecloth and squeeze out the excess moisture.
Step 3
Boil the garlic for about 2 minutes (until soft).
Step 4
In a food processor, blend the greens and boiled garlic to make a puree.
Step 5
Gradually mix in the olive oil, pistachio oil, and lemon juice.
Step 6
Add salt to taste. Refrigerate for one hour.
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