“Fake” Pesto

SAVEUR - - Contents -

MAKES 1 CUP Ac­tive: 20 min. • To­tal: 50 min.

So called be­cause it con­tains but­ter and ice, which keep the sauce sta­ble and bright green even after bak­ing, this “fake” pesto works with any green. Toss it with top­pings like shaved zuc­chini or pota­toes be­fore bak­ing the pie. 3 oz. as­sorted herbs or green veg­eta­bles (fava beans, peas, basil, sor­rel, mint, green gar­lic, chervil, basil, net­tles, etc.) ⅓ cup ex­tra-vir­gin olive oil 2 Tbsp. cold un­salted but­ter, cubed 1 Tbsp. (¼ oz.) Parmi­giano-reg­giano 1 In a blender, add the greens, oil, but­ter, and cheese, and 1–2 ice cubes (about 1 ounce to­tal). Blend un­til the sauce is emul­si­fied and the con­sis­tency of Greek yo­gurt. (If the blender gets hot, let it rest; the sauce should re­main cold.)

2 Transfer sauce to an air­tight con­tainer in the cold­est part of the fridge to set, at least 30 min­utes or up to 72 hours.

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