Pesto sauce with herbs and nuts
3 servings
20 minutes
This signature pesto sauce is a true culinary masterpiece inspired by Italian classics but with a rich aromatic bouquet of spicy herbs and nuts. It combines the freshness of arugula, the spiciness of sage, the tartness of rosemary and oregano, along with a subtle citrus note of lemongrass and lime. Delicate Brazilian and pine nuts give the sauce a velvety texture, while Parmesan adds a rich cheesy flavor. A light acidity from apple and wine vinegar, paired with olive oil, makes this sauce an ideal complement to pasta, meat, and vegetable dishes. It can be used as a marinade or even as an original dressing for salads. Serving this sauce will create an atmosphere of sophistication and freshness in every dish.
1
Put arugula and sage in the blender.
- Rocket (arugula): 100 g
- Sage: 5 g
2
Add rosemary and oregano.
- Rosemary: 1 g
- Oregano: 10 g
3
Then add marjoram and basil.
- Marjoram: 10 g
- Purple basil: 10 g
4
Chop lemongrass and Beijing cabbage before adding to the blender.
- Lemongrass: 10 g
- Napa cabbage (pak choi type): 115 g
5
Shallots and green onions should also be chopped first.
- Shallot: 30 g
- Spring onion: 10 g
6
Chop the garlic and Brazil nut, send the pine nuts whole.
- Garlic: 12 g
- Brazil nuts: 20 g
- Pine nuts: 22 g
7
Squeeze the juice of lime and lemon (with pulp), add cheese and salt.
- Lime: 2 pieces
- Lemon: 1 piece
- Grated Parmesan cheese: 80 g
- Sea salt: 2 teaspoons
8
Pour in the oil, wine, and apple vinegar.
- Olive oil: 10 tablespoons
- Red wine vinegar: 1 tablespoon
- Apple cider vinegar: 1 tablespoon
9
Add sesame and grind to a uniform mass. Optionally, you can add chili pepper.
- Sesame seeds: 1 tablespoon
- Chili powder: to taste
