====== Pistachio Pesto ====== 

Tags: [[pasta]] - [[keto]] - [[vegetarian]] - [[sauce]] - [[Gluten Free|GF]] - [[GF Vegetarian]] - [[GF keto]] - \\ [[GF pasta]] - [[GF sauce]]\\ 
Active Time: 30 minutes \\ 
Passive Time: 1 hour\\ 
Serves: 350 g\\

====Description====
Fussy pesto that is worth the effort

====Source====
Modernist Cuisine at Home

====Ingredients====
  *Basil leaves: 40 g
  *Chives: 35 g
  *Cilantro leaves: 35 g
  *Scallions: 35g green parts only, cut into 2 inch pieces
  *Baby spinach: 15 g

  *Garlic: 8 g

  *Parmesan: 50 g, finely grated
  *Pistachios: 50 g, toasted

  *Extra-virgin olive oil: 95 g
  *Roasted pistachio oil: 20 g
  *Lemon juice: 10 g

  *Salt: to taste

  *Xanthan gum: as needed (optional)


====Notes====
  *Can sub pistachio oil for other nut oil

====Instructions====
  -Bring a large pot of water to boil and arrange an ice water bath alongisde
  -Combine the greens (basil, chives, cilantro, scallions, and baby spinach) and blanch in boiling water until just cooked, about 1 minute. Use a slotted spoon to remove and plunge immediately into the ice bath
  -Drain the greens, wrap in cheesecloth, and squeeze to remove excess moisture
  -Boil garlic cloves until tender (about 2 minutes)
  -Combine the blanched greens, garlic, parmesan, and pistachios in a food processor. Puree until smooth
  -Gradually add the olive oil, pistachio oil, and lemon juice to the food processor to form a paste
  -Season the pesto with salt to taste
  -If using xanthan gum: weigh the pesto, calculate 0.2% of the weight, and measure that amount of xanthan gum. Whisk into pesto until fully incorporated
  -If not using xanthan gum: refrigerate pesto for 1 hour

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