Green pesto
10 servings
15 minutes
Herb pesto is a refined sauce of Italian cuisine that combines the freshness of herbs with rich nutty notes. Its history traces back to classic Genoese pesto, but instead of basil, it uses watercress, arugula, and cilantro, giving the sauce a piquant and slightly spicy flavor. The creamy consistency is achieved through parmesan and pine nuts, while lime juice and apple cider vinegar add balance and a hint of acidity. Extra virgin olive oil brings all the ingredients together for a harmonious taste. This sauce pairs perfectly with pasta, bruschetta or roasted vegetables, turning any dish into a culinary masterpiece. Each spoonful of pesto fills the air with Mediterranean aromas, providing true gastronomic pleasure.
1
Cut the cheese into small pieces.
- Parmesan (Parmigiano Reggiano): 100 g
2
Do the same with garlic.
- Garlic: 20 g
3
In a dry hot pan, roast the nuts until golden brown (about 3 minutes on high heat, stirring occasionally).
- Pine nuts: 90 g
4
Send garlic to the blender.
- Garlic: 20 g
5
Add finely chopped greens and cheese.
- Garden cress: 70 g
- Rocket (arugula): 10 g
- Cilantro: 20 g
- Parmesan (Parmigiano Reggiano): 100 g
6
Add the cooled nuts and lime juice.
- Pine nuts: 90 g
- Lime juice: 1 tablespoon
7
Add apple cider vinegar.
- Apple cider vinegar: 1 tablespoon
8
Add butter and whisk for 30 seconds.
- Olive oil: 100 ml
- Extra virgin olive oil: 100 ml
9
Add salt.
- Sea salt: to taste
10
Whip vigorously until homogeneous consistency.
11
Transfer to a glass container. Done!