Grind the leaves in a food processor with the nuts, garlic, salt and black pepper.
⚙ Grinding in a Food ProcessorFood processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2
Add the Parmesan and grind.
Food processor
3
Add the olive oil in a thin stream, while Tahini, until to a smooth sauce.
⚙ Fat in a Thin StreamFood processor
💡Pesto keeps in the fridge about two weeks in a closed jar, covered with a layer of olive oil. The top layer darkens from the air, and that doesn't mean it has spoiled.
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
367calories
6 gprotein
2 gcarbs
38 gfat
● protein 7%● carbs 2%● fat 91%
Per serving (66 g), of 4 servings
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Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Sun-dried tomatoes · Pine nuts or walnuts · Toasting the pine nuts (minutes) (2–3) · Lemon juice · Cumin · Parmesan · Cold water · Salt and pepper · Turmeric · Cinnamon · Cayenne pepper · Water added gradually while grinding (until…) (to a thick sauce) · Stored in the fridge (up to a week)
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