Chervil, Thyme, and Scallion Pesto
Sauce Verte
Green Onion and Sorrel Pesto
PISTACHIO PESTO YIELD: TIME ESTIMATE: STORAGE NOTES : LEVEL OF DIFFICULTY: SPECIAL REQUIREMENTS: USED IN :
350 g/ 1% cups 1J4 hours overall, including 15 minutes ofpreparation and 1 hour unattended keeps for 3 days when refrigerated or up to 3 months when frozen easy roasted pistachio oil, xanthan gum (optional) Quinoa with Pistachio Pesto and Asparagus (see variation on page 332), Genovese Pizza (see variation on page 306), Pesto Chicken Thighs (see variation on page 262), Barley Noodles (see variation on page 271), Pistachio Clam Chowder (see variation on page 292), Goat Cheese on Baguette with Tomato Con.fit and Basil (see variation on page 318)
Pesto, which simply means paste in Italian, is most often associated with the Genovese version that combines pine nuts, basil, Parmesan, and olive oil. But this reinterpretation that replaces pine nuts with pistachios has become one of our favorites. You can find recipes on the next page for the variations pictured above.
The function of the xanthan gum, which is optional, is to thicken natural juices that otherwise tend to separate from the greens. Toss the pesto with pasta, mix it into a warm potato salad, slather it over salmon before baking, or serve it as a dip for crusty grilled bread.
INGREDIENT
WEIGHT
VOLUME
SCALING
PROCEDURE
Basil leaves Chives Cilantro leaves Scallion, green parts only, cut into 5 cm / 2 in pieces Baby spinach
40g 35g 35g 35g
2Y, cups 1 cup 2 cups Y2 cup
80% 70% 70% 70%
<D 0
15g
1 cup
30%
Garlic cloves
8g
2-3 cloves
16%
@) Boil until tender, about 2 minutes.
Parmigiano-Reggiano, finely grated Pistachios, toasted
50g
7!, cup
100%
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Combin e with the blanched greens and garlic in a food processor, and puree.
50g
'Ia cup
100%
Extra-virgin olive oil Roasted pistachio oil (or other nut oil)
95g 20g
110 mL/ Y2 cup 20 mL / 1Y2Tbsp
190% 40%
®
Add to the puree gradually whi le processing to form a paste.
10 mL / 2 tsp
20%
®
Bring a pot of water to a boil. Arrange an ice-water bath alongside. Combine, and blanch in the boiling water until just cooked, about 1 minute. Use a skimmer or slotted spoon to li ft the greens out, and plunge them immediately into the ice bath. Drain the greens, wrap them in cheesecloth, and squeeze to remove excess moisture.
Lemon juice
lOg
Salt
to taste
0
Season the pes to.
Xanthan gum (Bob's Red Mill brand), optional
as needed
®
If not using xanthan gum, refrigerate the pesto for 1 hour. Otherwise, weigh the pes to, calculate 0.2% of the weight, and measure that amount ofxanthan gum . For example, if the pesto weighs 350 g, measure 0.7 g ofxanthan gum. Whisk the xanthan gum into the pesto until fully incorporated.
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