The classic pesto recipe is a healthy natural democratic product. The necessary ingredients are available to everyone, and it is very easy and quick to prepare.
Recipe content:
- How to make pesto sauce - subtleties and useful life hacks
- Classic pesto
- Red pesto
- Yellow pesto
- Video recipes
Pesto is an Italian green refreshing sauce that is famous all over the world. Its name comes from the Italian word "rub". It is interesting that it does not need heat treatment, the products are ground in a mortar and mixed. However, these days it is not always possible to devote a few hours to rubbing. Then kitchen electrical appliances come to the rescue. A food processor or blender will make this process easier and faster. However, it should be borne in mind that basil ground in this way oxidizes faster, from which it loses its bright green color. Because in this recipe for pesto sauce, there is a general rule: no metal.
How to make pesto sauce - subtleties and useful life hacks
The classic pesto recipe uses the following foods: olive oil, parmesan, pine nuts, garlic, and of course basil. However, modern housewives make their own adjustments and improvisations. So, pine nuts are being replaced with other types of nuts that are at hand and affordable for the budget. For example, cashews, almonds, walnuts, or just sunflower seeds. Of course, the taste of the dish will differ from this, but all the same, the sauce will turn out delicious. Parmesan is also being experimented with, replacing it with other types of hard cheese. Although experienced chefs advise against doing this, because the taste of the sauce will be spicy and expressive only with the original.
The main ingredient in pesto sauce, basal, can be used not only fresh, but also frozen when cooking at home. Therefore, it is convenient to freeze it for future use for the winter, so that it is possible to prepare the sauce all year round. Frozen grass does not significantly affect the taste and aroma of the sauce.
It is important to use products for the sauce at the same temperature, room temperature. If you are preparing the sauce to complement ravioli and different types of Italian pasta, add more olive oil to the sauce. Pesto can be served with rice, with vegetable mixes, baked fish under it, and simply consumed with a slice of bread. And the remnants of the magic sauce you haven't eaten can be kept in the refrigerator under the lid by pouring in a little oil.
Having considered all the subtleties of cooking, we offer several step-by-step recipes for making pesto sauce at home.
Classic pesto
A green sauce is considered a classic pesto. It is ideal for all types of pasta, risotto, minestrone, perfectly emphasizes the taste of classic Italian caprese - mozzarella and tomato snacks.
- Caloric content per 100 g - 562 kcal.
- Servings - 150 g
- Cooking time - 5 minutes when using electric milling devices. If you use a mortar, the cooking process can take up to an hour.
Ingredients:
- Basil - 50 g
- Garlic - 1 wedge
- Pine nuts - 20 g (fried)
- Hard cheese - 50 g
- Olive oil - 70 ml
- Salt - a pinch
Step by step cooking:
- Tear off the basil leaves from the stems, wash them under running water and pat dry with a paper towel.
- Pound the peeled garlic clove and pine nuts in a marble mortar.
- Add salt and basil to the mortar and grind them in a circular motion.
- When the mixture looks like a green cream, add the grated cheese to the products and rub the mixture again.
- Pour in olive oil at the end. If you will cook sandwiches with sauce, then pour half less oil.
Note: If no mortar is available, put all food in a food processor or chopper and beat using an impulse mode to bring the sauce to the desired consistency.
Red pesto
Despite the fact that the classic pesto is green, today this sauce already exists in other shades. For example, red. It goes well not only with any pasta, but also with delicate cream cheeses. It perfectly complements the taste of meat and vegetables baked on charcoal.
Ingredients:
- Basil - 30 g
- Capers - 1 tbsp l.
- Pine seeds - 2 tbsp. l.
- Garlic - 2 wedges
- Parmesan - 3 tbsp. l.
- Balsamic vinegar - 1 tbsp l.
- Sun-dried tomatoes - 80 g
- Olive oil - 180 ml
- Salt to taste
Step by step cooking:
- Place the basil leaves in a blender bowl, wash and dry.
- Next, add pine seeds, peeled garlic cloves, grated cheese and sun-dried tomatoes.
- Pour in the balsamic vinegar and add the capers and salt.
- Grind the food to the desired consistency and pour in the olive oil.
- Whisk again to distribute it evenly and place the pesto in a saucepan.
Yellow pesto
The yellow sauce gives a unique taste to pumpkin, carrot and other vegetable soups. It goes especially well in a dish with sesame seeds and ginger. And in the famous avocado puree soup, pesto is absolutely irreplaceable.
Ingredients:
- Basil - 20 g
- Pine nuts - 3 tablespoons
- Walnuts - 1 tablespoon
- Garlic - 2 wedges
- Parmesan - 3 tablespoons
- Ricotta - 100 g
- Olive oil - 80 ml
- Salt to taste
Step by step cooking:
As with the previous recipes, use a mortar or electric blender to combine all the ingredients and whisk until smooth. The consistency of the sauce can be smooth, similar to cream soup, or with small pieces of nuts
Video recipes:
