Wild Green Pesto
An easy, herbaceous pesto that can be made in advance and kept in the refrigerator for up to one week. All of the ingredients can be modified with what is available in your kitchen.
Peel <quantity>2<unit>cloves</unit></quantity> of garlic and put them in the mortar and pestle
Add <quantity>⅓<unit>cup</unit></quantity> of pistachios
Add <quantity>2/3<unit>tbsp</unit></quantity> of flaky salt
Add togarashi to taste
Pound ingredients until garlic breaks down
Add <quantity>1 ½</quantity> green chili cut in small pieces
Pound ingredients until green chili peppers breakdown
Add <quantity>¼<unit>bunch</unit></quantity> oregano
Add <quantity>½<unit>bunch</unit></quantity> basil, including stems
Add <quantity>½<unit>bunch</unit></quantity> coriander leaf, including stems
Pound ingredients until herbs breakdown
Stream in <quantity>½<unit>cup</unit></quantity> of extra virgin olive oil
Mix ingredients until the olive oil is completely emulsified
Add <quantity>1<unit>tbsp</unit></quantity> of apple cider vinegar
Mix ingredients until the paste is smooth and creamy. The wild green pesto is ready
Green Pesto can be enjoyed on grilled prawns or used as a dip for veggies, a seasoning for grilled meats or a spread for sandwiches.
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