So called because it contains butter and ice, which keep the sauce stable and bright green even after baking, this “fake” pesto works with any green. Toss it with toppings like shaved zucchini or potatoes before baking the pie.
What You Will Need
- 3 oz. assorted herbs or green vegetables (fava beans, peas, basil, sorrel, mint, green garlic, chervil, basil, nettles, etc.)
- 1⁄3 cup extra-virgin olive oil
- 2 tbsp. cold unsalted butter, cubed
- 1 tbsp. (¼ oz.) Parmigiano-Reggiano