What makes this classic basil pesto a winner recipe is the key addition of white vinegar which preserves the pesto for a longer time.
Now I do know that oil itself is a great preservative, but somehow vinegar also helps keep the pesto looking green and fresh for much longer. If you’re using sliced jalapeños from a jar, then you can add a tablespoon of the liquid they’re in, instead of white vinegar.
2 cups – fresh basil leaves
2 cloves – garlic
2 tablespoons – pistachios or any other nuts of your choice
1/4 cup – freshly grated parmesan
1/2 cup – extra virgin olive oil
salt to taste
1 teaspoon – vinegar
2 slices – jalapeno pepper (optional)