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Wild Green Pesto
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Pablo Soto

Pablo Soto

Wild Green Pesto

10m

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 2 cloves of garlic and put them in the mortar and pestle

    Step 0
  • Add ⅓ cup of pistachios

    Step 1
  • Add 2/3 tbsp of flaky salt

    Step 2
  • Add togarashi to taste

    Step 3
  • Pound ingredients until garlic breaks down

    Step 4
  • Add 1 ½ green chili cut in small pieces

    Step 5
  • Pound ingredients until green chili peppers breakdown

    Step 6
  • Add ¼ bunch oregano

    Step 7
  • Add ½ bunch basil, including stems

    Step 8
  • Add ½ bunch coriander leaf, including stems

    Step 9
  • Pound ingredients until herbs breakdown

    Step 10
  • Stream in ½ cup of extra virgin olive oil

    Step 11
  • Mix ingredients until the olive oil is completely emulsified

    Step 12
  • Add 1 tbsp of apple cider vinegar

    Step 13
  • Mix ingredients until the paste is smooth and creamy. The pesto is now ready

    Step 14
  • 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.

    Step 15

Yield 2 people

  • Basil

    Basil

    ½ bunch
  • Pistachio

    Pistachio

    ⅓ cup
  • Garlic

    Garlic

    2 cloves
  • Flaky Salt

    Flaky Salt

    2/3 tbsp
  • Togarashi

    Togarashi

    To taste
  • Green Chili

    Long Green Chili

    1 ½
  • Oregano

    Oregano

    ¼ bunch
  • Coriander

    Coriander

    ½ bunch
  • Apple Cider Vinegar

    Apple Cider Vinegar

    1 tbsp
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ½ cup

Equipment

  • Mortar and Pestle

    Mortar and Pestle

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