Heart Healthy from WakeMed Heart Center

Farmery Pesto

[ 2 ] January 25, 2018 |
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Recipe courtesy of Chef Mitch Orland.
as seen on episode “North Carolina Food Trucks“, Season 7

Ingredients:

  • 3 cups Basil, de-stemmed and packed down
  • ½ cup Parsley, de-stemmed and packed down
  • ½ cup Sorrell (can substitute with basil, parsley, or spinach; a green herb works)
  • 2 cloves garlic, peeled
  • 1 cup olive oil
  • ½ cup cashews
  • 1/8 cup Miso
  • ¼ cup lemon juice
  • 1 tsp. sea salt
  • 1 tsp. black pepper

Directions:

Put greens, lemon juice and garlic in a food processor and pulse until rough chopped. Add cashews, miso, and spices; pulse until incorporated.

Add oil slowly with machine running. Stop machine and scrape sides periodically. Blend until smooth and spreadable. Pour a thin film of oil blend over the top before storing.

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Category: Recipes

Comments (2)

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  1. Tina says:

    How can I break this down to a much smaller amount? Just cooking for 2. I like this pesto recipe, been using pine nuts, cashews sound so good.

    • Flavor, NC says:

      Tina, I would just cut the ingredients by half. I have done so below for you. Enjoy!!
      1/2 cups Basil, de-stemmed and packed down
      1/4 cup Parsley, de-stemmed and packed down
      1/4 cup Sorrell (can substitute with basil, parsley, or spinach; a green herb works)
      1 cloves garlic, peeled
      1/2 cup olive oil
      1/4 cup cashews
      1 Tbsp. Miso
      2 Tbsp. lemon juice
      1/2 tsp. sea salt
      1/2 tsp. black pepper

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