Modernist Pesto

My variation of Genovese Pesto, breaking with tradition and adding more fresh flavours to it.

Time

1 hour total: attended, 1 hour unattended

Storage notes

Keep on hermetic jars with an olive oil cover on the top of the pesto for preserving 

Difficulty

easy 

Special requirements

Blender, xanthan gum 

Yield

1000 g (servings 25 30)

Ingredients
Weight
Volume
Procedure
A
Basil
210 g
8¾ cup leaves
Coriander
65 g
3¼ sprigs
Parsley
25 g
2½ sprigs
Chives
10 g
10 tsp
Garlic, peeled
15 g
5 clove
1
Blanch in boiling water individually until tender, about 2 min each.
2
Cool in ice water and squeeze gently to remove excess moisture
3
Reserve refrigerated
B
Parmiggiano Reggiano, finely grated
200 g
40 tbsp
Extra virgin olive oil
300 g
Pumpkin seed oil
15 g
1⅛ tbsp
Walnuts
160 g
2 cup
Sea salt - to taste
4
Puree together with herbs and garlic until smooth
5
Measure 1,000 gr. of pesto
C
Xanthan gum (0,2% of total weight)
2 g
6
Blend into the pesto to fully hydrate

Finished recipe

Recipe: Modernist Pesto. Step .

Yield

g

Servings

Serving size 3340 g

Serve

Per
serve
Energy (kcal)122.2
Energy (kJ)511.4
Protein (g)6.4
Fat (g)10.2
Carbs (g)1.6
Sugars (g)0.4
Fiber (g)1
Sodium (mg)178.1
Cholesterol (mg)10.1

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