Photograph by Janice Chung, food styling by Lauren Stanek, prop styling by Raina Kattelson
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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