Recipe for making Genoese Italian pesto sauce.
The name of the pesto sauce in Genoa speaks for itself. In Italian, pestare means crush. It comes from the administrative region of Italy - Liguria, or rather from the city of Genoa. It is a symbol of the province that has been in preparation since the 1800s. Its components and the principle of preparation have practically not changed. Green sauce is used in many main courses and is actively used in cuisines around the world.
The TutKnow.ru website offers a standard recipe for this sauce. It is best to prepare this sauce in a marble mortar using a wooden pestle.
- Caloric content per 100 g - 561 kcal.
- Servings Per Container - 1 Serving
- Cooking time - 30 minutes
Ingredients:
- Basil - 50 grams
- Parmesan cheese - 60-70 grams, this is 6 tbsp. l. (grated)
- Pecorino cheese - 30 grams, that's 2 tbsp. l. (grated)
- Pine nuts - 15 grams, this is 1 tbsp. l.
- Garlic - 2 cloves
- Olive oil - 100 ml
- Salt - one large pinch of coarse salt
Making the Genoese pesto sauce
1. Basil leaves are advised not to wash, but to wipe with a soft towel or other cloth. Peel the garlic and put in a mortar. 3. Throw in just a little salt.
4-5. Crush the garlic well with a pestle. 6. Add the basil leaves and some salt again.
7-8. Grind the leaves to a homogeneous bright green mass with basil juice. Here you need to work well with a pestle and grind the leaves with it as much as possible. Add pine nuts to the crushed leaves and grind everything again until smooth.
10. Then put all the grated cheese and press again until you get a cream. 11. Add a little olive oil to the "cream" pesto. Continue to crush with a pestle. 12. The result should be a thick sauce called Genoese pesto.
If you still don't know how to use pesto sauce, then you can check out the recipe for making spaghetti with Genoese pesto sauce, green beans and potatoes.
It is recommended to use the prepared pesto sauce as soon as possible. It is better to store it in the refrigerator. He does not like warmth and can quickly deteriorate.
You can also cook green pesto sauce in a blender, of course, this will greatly save time and physical strength. But it is advisable to use a blender with plastic blades, as metal blades can affect the taste of the sauce. In a blender, the sauce becomes thicker. Threshing is at the lowest speed and also in stages as with a mortar and pestle. When cooking, do not overheat the sauce, of course the blender will heat up during the milking. To avoid this, it is recommended to put a cup and the blade in the refrigerator for one hour before use.
