American Vinegar Works Perfect Pesto
A vibrant green and herbaceous pesto. Ready in minutes and sure to impress. The secret to retaining the bright greens in this pesto is in the use of ice as part of the blending process. Arugula balances the richness of the cheese and the pine nuts in this pesto, while finishing it off with the addition of roughly chopped hazelnuts adds texture. And, of course, our olive oil ties it all together. Pair it with a bronze drawn pasta to allow the sauce to really stick to the pasta.
This will make enough pesto for 4 starter servings of pesto pasta.
This recipe features our California Extra Virgin Olive Oil, opens in a new tab.
Serve alongside your favorite pasta dressed with a splash from our White Wine Vinegar Collection, opens in a new tab.
Looking for other ways to elevate your meal? Try drizzling our Pure Red Wine Vinegar, opens in a new tab over a fresh tomato salad or pasta dish.
Which vinegar to use, and why
Pesto is mostly olive oil, so the oil is the recipe. A fresh, peppery, cold-pressed oil is what separates good pesto from green paste. We use Extra Virgin Olive Oil: California Organic here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.
Make it ahead and keep it
Press a layer of oil over the surface before refrigerating to stop it browning.
What to cook next
Try Roasted Garlic Cashew Cream, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.
