Pesto Sauce with Brazil Nuts
Sauces and Marinades • Italian
Description
Everything is wonderful in this recipe, but its special nuances make this sauce incredibly delicious and savory. White wine vinegar with tarragon adds a more interesting aroma to the sauce, it's best to choose Uzbek lemons as they will reveal notes of acidity, the Parmesan cheese should have a rich flavor, and the amount of oil should be adjusted to achieve the desired consistency.
Ingredients
- Fresh Basil 0 oz
- Parsley 0 oz
- Parmesan Cheese 0 oz
- Garlic 0 oz
- Brazil Nuts 5 pieces
- Coarse Sea Salt 2 teaspoons
- Pine nuts 0 oz
- White Wine Vinegar 1 tablespoon
- Lemon Juice 1 tablespoon
- Refined Olive Oil 5 fl oz
Step-by-Step Guide
Step 1
Prepare the ingredients, wash and dry the herbs.
Step 2
Place the basil and parsley in a blender.
Step 3
Add the garlic to the blender.
Step 4
Cut the cheese into cubes and add it to the other ingredients.
Step 5
Add the Brazil nuts.
Step 6
Add the coarse sea salt.
Step 7
Place the pine nuts in a hot dry skillet.
Step 8
Stir as soon as the nuts start to brown, and roast for about another minute, stirring constantly.
Step 9
Add the pine nuts to the other ingredients.
Step 10
Carefully pour in the olive oil.
Step 11
Add the wine vinegar.
Step 12
Squeeze the lemon juice into the blender.
Step 13
Thoroughly mix all the ingredients in the blender.
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