When we say greenest, we mean the very greenest pesto you’ve ever seen or made. The trick to the bright hue lies in blanching the herbs for a brief moment in boiling water. Without getting too science-y, this step deactivates the enzymes in the mint and parsley that would otherwise cause them to oxidize and go brown over time. The result is an Elphaba-green sauce that is electrifying in color and flavor. The ginger, jalapeño, and fish sauce are unexpected but welcome inclusions to this versatile condiment. Slather it on steak, swirl it into soup, add a dollop to pasta, use it as a sandwich spread, or mix it with kefir and use it as a marinade.
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Recipe information
Total Time
20 minutes
Yield
Yields 2 cups
Ingredients
Preparation
Step 1
Cook 2 small bunches mint, leaves plucked, and 1 bunch parsley, bottom 2" trimmed, in a large pot of boiling salted water until bright green, about 30 seconds. Using tongs, transfer herbs to a large bowl of ice water; let sit until cool enough to handle.
Step 2
Meanwhile, blend ½ cup almonds in a blender to a coarse powder; transfer to a medium bowl (no need to wash blender).
Step 3
Drain herbs; transfer to blender. Add one 3" piece ginger, peeled, 1 large garlic clove, ½–1 jalapeño, depending on your heat preference, coarsely chopped, 2 Tbsp. fish sauce, and 2 tsp. sugar and blend, adding up to ¼ cup water if needed to get it moving, until bright green and very smooth. Transfer purée to bowl with almonds and stir in 1 cup extra-virgin olive oil.
Step 4
Transfer half of pesto to an airtight container; cover and chill for using later. Stir 1 Tbsp. fresh lime juice into remaining pesto; season with salt.
Do Ahead: Pesto (without lime juice) can be made 2 days ahead. Press plastic wrap directly onto surface; cover and chill, or freeze up to 1 month. Thaw in the fridge overnight. Stir in remaining 1 Tbsp. fresh lime juice just before serving.
