A Poblano & Spinach Pesto
[ Vegetarian - By Default ]
[ Gluten Free - By Default ]
[ Dairy Free - Replace the Parmesan with Nutritional Yeast ]
[ Vegan - Replace the Parmesan with Nutritional Yeast ]
[ Kosher - If the ingrediants you buy are kosher ]
10g Corn Starch
150mg Water
150g Spinach
1 Poblano Pepper
100g Parmesan, grated
3 Cloves of Garlic
1 Tbsp Basil leaves
1 Tbsp Parsley
30g of Avocado oil (or Light Olive Oil)
Make a Slurry. Heat the water and blend with starch into a gel.
Boil a Pot of Water & Prepare a Bowl of Ice Water
Remove Stem & Seeds from the Poblano
Boil the Spinach for 30-45 Seconds then move to Ice Water.
Boil the Pepper for 90 Seconds then move to Ice Water.
Add these and all other ingredients to blender/processor.
Blend until Smooth.
Any pesto not used in the moment can be frozen for later use.
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