What if we finally ditched industrial sauces when a homemade pesto requires almost nothing? In Astuces en cuisine, published by Hachette Cuisine, content creator @sosocuisinemoi shares accessible, everyday recipes that make you want to prepare from scratch what we often buy ready-made. Like this herb pesto: fresh, fragrant, and incredibly versatile. Toss it with pasta (al dente, of course), spoon it over vegetables to elevate them, or simply spread it on a slice of bread with creamy burratina. Delicious!
INGREDIENTS
For the pesto
- 1 bunch of parsley
- 1 bunch of coriander (cilantro)
- 1 bunch of basil
- 1 bunch of tarragon
- 1 bunch of chives
- 150 g of Parmesan cheese
- 3 garlic cloves
- 100 g of pine nuts
- 250 ml of olive oil
- Salt and pepper
Preparation time: about 15 minutes
Preparation
Wash and carefully dry all the fresh herbs, then roughly remove the leaves. In a blender, add the herbs, garlic cloves, and pine nuts. Blend once until you get a coarse texture. Then add the grated Parmesan and gradually pour in the olive oil while continuing to blend, until the mixture becomes smooth but still slightly textured. Season with salt and pepper to taste. Adjust the consistency with a drizzle of olive oil if needed. Serve immediately or store in the fridge in an airtight jar.
