Classic pesto is prepared without vinegar. I always lacked sourness in it, so I decided to try this recipe as well. It turned out very tasty! Lemon juice does not give the desired effect, so it is better to cook with vinegar.
Ingredients
- Basil (green) – 200 g
- Garlic - 2 clove
- Parmesan - 60 g
- Pine nuts - 2 tbsp.l .
- Olive oil - 150 ml
- Wine vinegar (white) – 1 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Grate the parmesan on a fine grater.
Separate the basil leaves from the stiff stems and place in a blender.
Add nuts, garlic passed through the press and grind at the lowest speed for 30-40 seconds.
Mix the resulting mass with parmesan, oil, vinegar, ground pepper and salt.
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