Pesto made from fresh herbs with aromatic spices
2 servings
10 minutes
Pesto made from fresh herbs with aromatic spices embodies the Italian passion for freshness and rich flavors. This sauce, inspired by traditional Genoese pesto, features the distinct aroma of cilantro, dill, and tarragon complemented by the spiciness of garlic and the fragrant notes of saffron, sumac, and chili pepper. A rich nutty accent is created by pine nuts, pecans, almonds, and pistachios, while the tenderness in texture comes from napa cabbage and parmesan. Its flavor is multifaceted—from the freshness of greens to the depth of spicy seasonings and a nutty aftertaste. This pesto pairs perfectly with pasta, risotto, roasted vegetables or as a zesty addition to sandwiches and meat dishes. Its rich aroma and velvety consistency make every dish truly special.
1
Chop the greens and garlic a little and put them in a blender. Dress with oil.
- Cilantro: 25 g
- Dill: 30 g
- Tarragon (estragon): 30 g
- Garlic: 15 g
- Olive oil: 90 ml
2
Add spices, salt, and the juice of a lemon wedge.
- Chili powder: pinch
- Sumac: 1 teaspoon
- Saffron: pinch
- Salt: 0.5 teaspoon
- Lemon: 1 piece
3
Add nuts and apple cider vinegar.
- Apple cider vinegar: 1 tablespoon
- Pine nuts: 40 g
- Pecan: 15 g
- Almond: 15 g
- Pistachios: 10 g
4
Then add the Beijing cabbage and cheese.
- Napa cabbage (pak choi type): 85 g
- Parmesan (Parmigiano Reggiano): 95 g
5
Whip vigorously until homogeneous consistency.