This easy and Whole 30 friendly pesto tastes just like Spring. Perfect for a cocktail party!
Active Time 20 minutes
Total Time 30 minutes
What you need
For the Chips:
3 green plantains
3 tablespoons Tessemae’s Lemon Garlic Dressing
coarse salt and ground pepper
For the Pesto:
3/4 cup blanched slivered almonds
2 cups arugula
1 cup parsley leaves
1 cup chives, cut into 2 inch lengths
¾ cup Tessemae’s Lemon Garlic Dressing
What to do
- Heat your oven to 400. Peel and very thinly slice the plantains on the diagonal, using a mandolin, Japanese mandolin, or one of those handy slicers you can generally get in the grocery store these days.
- Toss them with the Lemon Garlic on a rimmed baking sheet, then divide between 2 sheets so they are in a single layer. Bake until crisp and just beginning o brown, 8- 12 minutes. (The thicker the chips, the longer the cooking time!)
- In a food processor process the nuts until ground. Add the arugula, parsley, and chives and process until ground.
- With the motor running, add Lemon Garlic. Puree until creamy, stopping and scraping down the sides of the processor with a rubber spatula as needed. Adjust seasoning with salt and pepper. Serve with the chips.