Pesto with parsley, coriander and arugula

Ingredients for 2-4 people

2 cups coarsely chopped parsley
1 cup freshly chopped coriander
1 cup coarsely chopped arugula
4 chives
Or a cup of lightly roasted pine nuts
Or cup almond kernels with peel
1 tablespoon freshly ground black pepper
3-4 small fresh hot peppers
3-4 tablespoons balsamic vinegar
4 tablespoon of olive oil
salt

Implementation

Peel a squash, grate it and squeeze the juice. Wash the red peppers and remove the seeds.

Put all the ingredients in the blender or mixer. Hit well by opening and closing the motor. Gradually clean the walls of the container with a spatula until they become a homogeneous mixture. Add the olive oil and continue beating the mixture until the pesto is completely mixed.

Try the taste and if necessary add a little salt. Transfer the pesto to a bowl, cover and refrigerate for at least 2-3 hours, although it is best to leave it in the fridge overnight before serving.

Combines with boiled pasta but also with fresh bread.