Italian basil pesto sauce: recipe

Pesto from basil, the recipe of which you learn from our article, is among the most famous sauces of the world. It is suitable for salad dressing, it can be added to the first dishes or served with fish.

The recipe for pesto from basil and mayonnaise

The original taste of the sauce will please even the most demanding gourmets. For its preparation we will need such products:

• Basil - 15 grams.
• Olive oil - two tablespoons.
• Two egg yolks.
• Mustard - one teaspoon.
• White wine vinegar - one teaspoon.
• Salt to taste.
• Vegetable oil.

The recipe for basil pesto is quite simple:

• Dip fresh leaves into boiling water, then remove them with a noise and transfer to ice liquid.
• Squeeze out excess moisture, shift the basil into a bowl of blender and add to it two tablespoons of olive oil. Switch on the appliance for two minutes.
• Separately, whisk together two egg yolks, vinegar and mustard. Gradually add olive oil to them, not forgetting to constantly interfere with food.
• When the mayonnaise is ready, dilute it with a little water and combine it with basil.

Ligurian pesto

A fragrant sauce with a rich taste will decorate any dish. Its name he received from the word Italian word "rub", which is consonant with the familiar word "pestle". There was a sauce in the northern region - Liguria, where he received the original name.

To prepare the dish you must stock the following products:

• Two bunches of basil.
• 100 grams of Parmesan cheese.
• 60 grams of pine nuts.
• Toothed garlic.
• Half a glass of olive oil.
• Salt.

The recipe for pesto sauce with basil is quite simple:

• Pour water into a saucepan, add a little salt and put it on the fire.
• Dip fresh leaves into boiling water for ten seconds, and then transfer them to the ice.
• Transfer the basil onto paper towels and remove excess moisture.
• Put the leaves, nuts, grated cheese, chopped garlic and olive oil in the blender bowl.

Turn on the appliance and grind the food. Do not mix ingredients too long, as the finished sauce should have a non-uniform structure.

Classic pesto

This sauce is very popular in its homeland. In the province of Liguria, locals even arrange contests for cooking a popular dish in a traditional way (in a mortar). We also suggest you try to make a sauce according to the classic recipe.

This time we need the following ingredients:

• Three cloves of garlic.
• 100 grams of green basil.
• 150 ml of olive oil.
• Four tablespoons of pine nuts.
• 50 grams of Parmesan.

So, prepare a classic Italian pesto from basil. The recipe for sauce read here:

• Remove the hard part of the stem from the leaves, and chop the rest.
• Peel the garlic.
• Cheese cut into strips.
• Fold the prepared ingredients in the bowl of the blender and start whipping them in pulsation mode.
• Gradually add olive oil to the products - it needs to be poured in a thin trickle.

Stir foods until smooth.

Pesto from basil. Recipe for winter

A delicious and aromatic sauce is usually prepared from fresh herbs. However, there is a way to keep memories of summer and keep pesto for a long time:

• Separate the basil leaves from thick twigs and wash them thoroughly.
• Peel the garlic.
• Put in the bowl of the blender prepared foods, fresh tomatoes, grated cheese.
• Grind all the ingredients, and then add pine nuts to them.
• After this, pour a glass of olive oil into the bowl and turn on the appliance for one minute.
• Season the sauce with ground pepper and salt.

Put the finished product in a sterilized jar and roll it up. Keep the pesto, like the rest of the blanks, in a cool place.

Pesto from red basil

The first written mention of the famous sauce occurs in the middle of the 19th century, in the culinary book of Genoa. Its author, Giovanni Battista Ratto, suggests preparing pesto from the simplest ingredients. Interestingly, the composition of the sauce was practically the same as what is being cooked these days.

This time we will make pesto from:

• 70 grams of red basil.
• 30 grams of peeled pine nuts.
• 60 grams of Parmesan cheese.
• 40 grams of pecary.
• Two cloves of garlic.
• 80 grams of extra virgin olive oil.

How to make pesto from red basil? The recipe for sauce read here:

• Leaves of basil wash and dry.
• Cheese grate on a very shallow grater.
• In a marble mortar, chop garlic and pine nuts.
• Then add fresh leaves and a little sea salt to the products. Continue to grind the ingredients in a circular motion.
• Once the contents of your mortar begins to resemble the cream, add the cheese.
• Add the olive oil and stir the food again.

Remember that you do not need to make pesto on an industrial scale. But if you have an unused sauce, pour it with olive oil and place it in the refrigerator for a few days. In the future, you can use it as a refill or additive for pastes.

Pesto from sun-dried tomatoes

The original sauce is characterized by a non-standard selection of ingredients:

• One clove of garlic.
• A glass of basil.
• Grated Parmesan - a third of the glass.
• Crushed walnuts - a third of a glass.
• Water - two spoons.
• Sun-dried tomatoes - six pieces.
• Sea salt is half a teaspoon.
• Ground pepper - a quarter teaspoon.
• Olive oil.

Recipe:

• Put in the combine minced garlic, basil leaves, cheese, walnuts, finely chopped tomatoes.
• Add salt, water and ground pepper.
• Beat products by gradually adding olive oil to them.

Wait until the sauce will not resemble a thick paste.

Pesto with mint and basil

This sauce is perfect for meat dishes.

Ingredients:

• Half a glass of pounded walnuts.
• Toothed garlic.
• One and a half cup of mint leaves.
• Half a glass of basil leaves.
• Half a teaspoon of lemon peel.
• 300 grams of feta cheese.
• Two tablespoons of lemon juice.
• Salt and ground pepper to taste.
• Half a glass of olive oil.

How to cook:

• Fry the nuts on a baking sheet until golden brown.
• Grind all the ingredients in the combine.
• Add olive oil to them and mix.

Conclusion

We will be happy if the basil pesto, the recipe of which you learned from our article, will be a frequent visitor on your table. Fresh fragrant sauce will make your menu more diverse, and food - healthy and healthy.