Viridian Pesto

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)

1. Make a Slurry. Heat the water and blend with starch into a gel.

2. Boil a Pot of Water & Prepare a Bowl of Ice Water

3. Remove Stem & Seeds from the Poblano

4. Boil the Spinach for 30-45 Seconds then move to Ice Water.

5. Boil the Pepper for 90 Seconds then move to Ice Water.

6. Add these and all other ingredients to blender/processor.

7. Blend until Smooth.

8. Any pesto not used in the moment can be frozen for later use.