Grind the leaves in a food processor with the nuts, garlic, lemon juice and salt.
⚙ 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 an even texture.
⚙ 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.
469calories
11 gprotein
10 gcarbs
45 gfat
● protein 9%● carbs 8%● fat 83%
Per serving (94 g), of 4 servings
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Olive oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Olive oil →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (1)
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)
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