Pesto sauce with balsamic vinegar
10 servings
20 minutes
Pesto sauce with balsamic vinegar is a culinary masterpiece of European cuisine that combines the traditional taste of green sauce with the tangy acidity of vinegar. The history of pesto traces back to Italian Liguria, where it was made with basil, nuts, and cheese. In this version, fresh herbs – dill, parsley, cilantro – add freshness while walnuts provide richness. Parmesan is a source of rich flavor notes and balsamic vinegar completes the composition with a light tanginess. The sauce pairs excellently with pasta, meat and fish dishes and can be used as a salad dressing. It is versatile, refreshes the taste and makes any dish more expressive.
1
Take a large bunch of any greens, in my case it's dill, parsley, cilantro.
- Fresh cilantro (coriander): 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
2
Add 2–4 cloves of garlic and chop in a blender.
- Garlic: 4 cloves
3
Add a generous handful of nuts (pine, walnut, pecan - any kind).
- Walnuts: 100 g
4
Gradually add olive oil in a thin stream until the desired consistency is reached. Season with salt and pepper.
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
5
Add grated parmesan.
- Grated Parmesan cheese: 50 g
6
Then add vinegar - 2-3 tablespoons, adjust to taste - it should be slightly sour.
- Balsamic vinegar: 50 ml
7
Blend everything until the desired consistency.
