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

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

Blanch in boiling water individually until tender, about 2 min each.

Cool in ice water and squeeze gently to remove excess moisture

Reserve refrigerated

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

Puree together with herbs and garlic until smooth

Measure 1,000 gr. of pesto

Xanthan gum (0,2% of total weight)

2 g

Blend into the pesto to fully hydrate

Notes

It is important to select only the best leaves of basil, without the stem. This applies also to the other herbs, try to use only the leaves.

Food pairings

Any type of pasta

Drink pairings

White wine

Nutrition

Serving size 40 g; calories 122.2 kcal, kilojoules 511.4 kJ, protein 6.4 g, carbohydrates 1.6 g, sugar 0.4 g, fat 10.2 g, saturated fat 2.6 g, unsaturated fat 4 g, trans fat 0 g, fiber 1 g, cholesterol 10.1 mg,

Finished recipe

Yield

Servings

–

Serving size 33–40 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

Full details