Fig pesto
10 servings
120 minutes
Fig pesto is a bold interpretation of the classic Italian sauce enriched with Eastern and Mediterranean notes. The sweetness of figs harmonizes with the depth of walnuts, while cilantro and spices add zest and freshness to the mix. Lemon adds a subtle tang that highlights the complexity of flavor. This pesto pairs perfectly with cheeses, meats, roasted vegetables, and fresh bread, turning every dish into a gastronomic adventure. It can be used as a sauce, spread, or complement to complex recipes. It not only surprises with its original composition but also conveys the atmosphere of warm southern regions where figs grow under the gentle sun. Historically, fruit pestos appear in culinary traditions of various countries, but this version is a true masterpiece for gourmets.
1
Sort the figs, wash them (if needed), and place them in a pot for jam.
- Fig: 1 kg
2
Add half a lemon cut into random wedges, squeeze the juice from the other half and add it to the figs.
- Lemon: 1 piece
3
Then add sugar.
- Sugar: 200 g
4
Mix everything well and put it on medium heat until boiling.
5
The prepared fig can be slightly cooled, and the other ingredients should be prepared.
6
Cut only the leaves from the greens, the stems are not needed.
7
Measure the required amount of spices and mix them, sort the nuts from debris if any, prepare a jar.
8
Put figs and nuts in the blender bowl.
9
Start blending the fig-nut mixture, adding water in small portions.
- Water: 200 ml
10
Add greens to the mass.
- Cilantro: 1 bunch
11
Add spices and stir with a spoon.
- Ground black pepper: 3 g
- Vegetable seasoning: 1 tablespoon
12
Then blend until a homogeneous mass is obtained (add a little of the remaining water if it's thick).
13
Transfer the resulting mass to a clean jar.