Pesto Sauce with Balsamic Vinegar
Sauces and Marinades • European
Description
I make pesto from any mix of greens, and I especially love the combination of parsley and walnuts — it's perfect with seafood. Recently, I started adding a couple of tablespoons of balsamic vinegar to the sauce — I find it very harmonious and tasty, not bland at all. By the way, pesto can also be made from sun-dried tomatoes, roasted bell peppers, or boiled beets, as it's more about the method of preparation than a specific set of ingredients; basically, anything that can be chopped and combined with garlic, nuts, and parmesan.
Ingredients
- Cilantro 1 bunch
- Parsley 1 bunch
- Dill 1 bunch
- Garlic 4 cloves
- Walnuts 5 oz
- Grated Pecorino Pepato Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 5 fl oz
- Balsamic Vinegar 0 fl oz
Step-by-Step Guide
Step 1
Take a large bunch of any greens — in my case, it's dill, parsley, and cilantro.
Step 2
Add 2–4 cloves of garlic and blend in a food processor.
Step 3
Add a generous handful of nuts (pine nuts, walnuts, pecans — any kind).
Step 4
Gradually add olive oil in a thin stream until you reach the desired consistency. Season with salt and pepper.
Step 5
Add grated parmesan cheese.
Step 6
Then add vinegar — 2–3 tablespoons, adjusting to taste — it should be slightly tangy.
Step 7
Blend everything together until you achieve the desired consistency.
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