Aug
17
2015
0
By jacob burton
Description
This Melon-Mint "Pesto" was originally developed for a summer short rib dish that was served with seared watermelon and pickled rind. It was a fun play on fruit and beef, and people really enjoyed the preparation. To be completely honest though, this sauce was so specific to this dish, I'm not sure I would ever put it with anything else or even make it again for that matter. This recipe is here just for the sake of completeness; who knows, maybe 20 years from now I'll rediscover and use it again.
Ingredients
133 g
Macadamia Nuts (Toasted) 300 g
Honeydew (Peeled & Seeded) 4 g
Salt 75 g
Water (Cold) 1 g
Xanthan Gum 400 g
Canola Oil 15 g
Mint (Leaves)Instructions
- Combine all ingredients in blender, except oil, and blend on medium speed for about 60 seconds.
- Emulsify in Canola Oil until the hole created by the blender movement is almost closed.
- Add additional Xanthan Gum if needed to bring pesto to proper consistency. Be careful with the Xanthan Gum, it will quickly turn your pesto into pudding if a heavy hand is used.
- Strain though a fine mesh strainer and reserve in a squeeze bottle.
- Chill in refrigerator for at least 3 hours before using.