Most modern recipes, including this one, call for making pesto with a food processor to combine the ingredients. This method works well, but produces a very homogenized final result.
For a more traditional approach, try hand-chopping the individual ingredients. The individual components that make up this recipe will be less uniform, resulting in more distinct individual flavors among bites.
- 1/2 cup sugar
- 1/2 cup water
- 1 bottle Prosecco or other sparkling wine chilled
- 2 pieces fresh peaches sliced or
- 1/2 bag frozen peaches thawed
- 1 tbsp fresh lemon juice
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In a small saucepan, heat ½ cup sugar and ½ cup water. Stir until sugar is completely dissolved. Remove from heat and cool.
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Add peach slices and lemon juice to a food processor and blend until smooth.
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Scoop 1 – 2 tablespoons of the peach puree and a drizzle of simple syrup into a chilled champagne flute.
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Fill glass half way with Prosecco and stir lightly to blend before filling glasses.