Basil wash, dry. Bundles must be completely dry. Tear the leaves from the stems. If the stems are juicy and well break them too to use if you are fibrous to remove.

Nuts are dry, clean. Chop the Parmesan.

Immerse the Basil and parsley into a blender, add the nuts, Parmesan, white balsamic vinegar, sea salt, ground pepper. To turn on the blender and break through the mass until smooth, gradually adding the oil. The sauce should get quite thick. If the sauce is not prepared for storage, then salt and vinegar add to taste.

Banks are well washed, wipe dry (or sterilize). Put sauce in jars. Pour on top the sauce with butter, covered it under the cover. If during storage the oil will darken a little, not scared, purchased pesto it is always dark. To tighten the lid. Store in the refrigerator.

Salt and vinegar act as preservatives and do not allow the sauce to darken. Unopened, the sauce is stored for a long time. This party is in the refrigerator for two months. Open a jar to eat for several days.