About the Recipe
One night, I had the idea to combine the flavors of chimichurri and pesto together. I figured the ingredients can sometimes be similar anyways so merging the South American and Italian flavors could work out well. I highly recommend shaving some cured egg yolks on top of this pasta if you have them.
For The Chimi-Pesto
2 Garlic Cloves
35 Grams Parsley (Stems and Leaves)
1/2 Lemon Juiced
2 Grams Salt
2 Grams Black Pepper
10 Grams Pistachios
10 Grams Cashews
15 Grams Basil
15 Grams Pecorino Cheese
20 Grams Extra-Virgin Olive Oil
3 Ice Cubes
For the Rest of the dish
1 Serving of a Pasta of your Choosing (I recommend Rotini)
10 Grams Extra-Virgin Olive Oil
2 Garlic Cloves Finely Sliced
Chimi-Pesto Sauce Puree From Above
Cured Egg Yolk (Optional)
Blend the nuts together in a food processor. Once it has a fine texture, add everything else and blend.
Boil the pasta to al dente according to package instructions.
While the pasta boils, in a large sauté pan, add 5 grams oil and garlic. Fry the garlic until medium-golden and crispy. Remove the garlic and drain on paper towel. Sprinkle some salt.
Heat the pan back up on medium heat and add 5 grams oil. Add the pasta, but save the pasta water for now. Add half of the chimi-pesto sauce and half a ladle of pasta water and toss to combine for a minute. Then add the remaining half of the chimi-pesto sauce and toss again. If you'd like to it to be saucier, add some more water.
To plate, add the pasta, fried garlic chips, and then optional, but highly recommended, some shaved cured egg yolks.