Pesto

Based on 2 ratings

Prep Time

10 - 20 Minutes

Yield

6 servings

2 cups fresh greens (pea shoots, sorrel, spinach, kale or arugula)

2 tablespoons nuts (pine nuts, cashews, walnuts, hazelnuts, pecans or peanuts)

2 large cloves garlic – finely minced

½ cup extra-virgin olive oil

1 to 2 tablespoons fresh lemon juice

½ cup carrot roasted in 400° convection oven until soft and slightly charred (optional)

½ cup freshly grated aged cheese (sheep, goat or cow)

Salt, pepper and chili flakes for adjusting

1 cup salt for blanching

In a large pot bring a gallon of water and the cup of salt to boil.
Prepare an ice bath by mixing about 2 quarts of water with about 2 quarts of ice.
Quickly dunk the greens in boiling water, let set for 15 seconds and then plunge into ice bath.
Remove greens from ice bath, squeeze to remove excess water and then chop with knife before blending. If you like, toast the nuts gently on 290° convection for 5 to 10 minutes until they are nicely toasted.
Place greens and lemon juice into blender and blend until greens are pureed, then add nuts and pulse until chopped. If you are using, add the carrots and pulse until minced. Lastly, add the cheese and olive oil and blend to combine.
Taste and adjust with salt and chiliflakes.
Serve over roasted potatoes or vegetables, on pasta, mixed with rice or as a garnish for fish, chicken or even a steak.