Pistachio mint pesto
| ITEM | AMOUNT | PROCESS | METHOD |
| Olive Oil | 150 g | Combine all ingredients into the Vitamix blender and puree until textured consistency. Do not puree on highest setting to smooth. | |
| Basil Leaves | 85 g | no stems | Label and refrigerate. |
| Pistachio | 75 g | toasted | |
| Parmesan Cheese | 65 g | grated/small broken pcs | |
| Lemon Juice | 50 g | fresh squeezed | |
| Confit Garlic | 45 g | ||
| Mint Leaves | 45 g | no stems | |
| Kosher Salt | 5 g |
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Combine all ingredients into the Vitamix blender and puree until a textured consistency. Do not puree on the highest setting to smooth.
The pesto can be used for a lunch sandwich option and a dinner burrata tapa, for example.
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