Oh, goodness…blender Sarrs! On a whim, I made a batch last week and I’m seeing sprouting already. I used a food processor on “pulse”, though, because I figured high speed blenderising would damage the cell structure in the leaves. So I ended up with chunks of leaves about ¼” square or so. Poured the mess into a small pot containing peat/rinsed sand mixture, put the whole shebangabang into a gallon size zip-lock and waited.
There was a lot of pitcher plant left over in the food processer , so I added a cup of basil, 4 cloves of garlic, a little sea-salt and cracked pepper, pine nuts, some olive oil, and blended into a paste. VOILA! Pitcher pesto! Rubbed the pesto on some chicken, under the skin and baked covered in a 425 degree oven for 40 minutes. Yum!