Pesto sauce: a recipe at home. Pesto sauce: detailed recipe

Each nation has its own national cuisine, which was created by great chefs for many centuries. One such people are friendly spaghetti lovers, Italians, who introduced the whole world to their unusually tasty traditional dishes. Pizza, pasta, risotto, caprese, carpaccio, frittata - this is only a small part of what is very fond of eating and cooking in our countries.

Italian cuisine is simply full of a variety of delicious sauces: bechamel, marinara, banya-cauda, tomato-trade wind and many other equally famous and delicious dressings. Our article will be devoted to one of the most common Italian sauces - pesto, whose age is not less than two hundred years. It perfectly complements any dish, has a stunning taste and aroma, and most importantly, it is prepared from products available in our countries. Interesting? Then let's get started!

Classic Recipe

First, consider the classic pesto sauce . The recipe at home is pretty simple, and now you'll see it. So, for its preparation we will need:

- green basil;

- garlic - 2 cloves;

- Olive oil - 150 ml;

- Pine nuts - 80 g;

- Parmesan - 100 g;

- sea salt.

How to cook pesto sauce at home? Home-made recipes of the classic version require the inclusion of parmesan, olive oil and basil. Other ingredients are just a flavoring.

If you want to make a real pesto sauce, then it is better not to use a blender in this case. To make it, you need to stock up with a metal mortar and pestle (wooden utensils should not be used in this case, so as not to muffle the stunning aroma of our dressing). So, we put in the mortar a previously washed and dried basil, sprinkle it with a pinch of sea salt and begin to crush thoroughly to a gruel-like condition. After that, gradually add finely chopped garlic and nuts. We continue to pound. We rub the Parmesan cheese on a fine grater and add it to our basil mixture. Gradually begin to introduce olive oil, mix, and everything, our classic version of the pesto sauce is ready. Bon Appetit!

What should be properly cooked pesto? The sauce should turn bright green with a homogeneous and rather thick consistency. For thickening, we place it for several hours in the refrigerator.

Broccoli cabbage pesto

Pesto sauce, the step-by-step recipe of which we now offer you, can also be prepared with the use of broccoli, this will give our dish an unusual, aromatic and usefulness for our tired body. You can serve it with spaghetti and all kinds of salads. So, for its preparation we will need:

- small head of broccoli - 1 pc .;

- basil, better green - bunch;

- Cedar nuts - 50 g;

- half a lemon;

- garlic - 1-2 cloves;

- olive oil - 6 tbsp. L .;

- sea salt;

- Ground black pepper.

Cooking process

Broccoli, we disassemble on the inflorescence and begin to grind in a mortar. If, in your opinion, the process is too long, use a blender. Squeeze the juice from the lemon and add to the cabbage. Grind the basil with sea salt, then add crushed garlic, nuts, bring to a gruel-like condition. Solim, pepper, gradually add olive oil and mix again. All ready, our pesto sauce. The recipe at home, as you can see, is not too difficult to repeat. Bon Appetit!

Acute pesto

Preparation of this dish does not take much time, the main thing is that all the ingredients are at hand. This version of the sauce will be ideal for baked meat (as an option, it can be marinated in such a dressing). It will turn out to be very gentle, with an amazing taste, and most importantly, will not lose its useful qualities. So, for its preparation we will need:

- basil - 1 bunch;

- nuts, better cedar - 50 g;

- garlic - 2 teeth;

- Parmesan - 100 g;

- chili red - 1 piece;

- Olive oil - 100 g;

- salt sea large;

- pepper ground black and red.

Cooking process

Pre-washed and dried basil, together with salt, grind with a pistil to a gruel-like condition. Add nuts and finely chopped garlic. Slowly introduce olive oil. Pepper is cleaned, finely chopped, cheese rubbed on a fine grater and added to the basil mixture. Once again, as it should be, our pesto sauce (pesto), prepared in the home by all rules, is ready. Bon Appetit!

Pesto beetroot sauce. Recipe at home

The usual classic pesto, as already mentioned above, is prepared on the basis of basil. But the peculiarity of this sauce is that with the ingredients you can easily improvise and replace them with other, more accessible in our countries, for example beets. It is a very tasty and intense dressing for spaghetti and meat salads. So, for its preparation we will need:

- young beet - 2 pcs .;

- Yalta onion - 1 piece;

- walnuts or cedar nuts - half a cup;

- Parmesan - 100 g;

- red chili pepper - half;

- Olive oil - 100 g;

- Garlic - 1 clove;

- salt.

Cooking process

Beetroot is well washed, cooked, cleaned and grinded in a blender. Add garlic, peeled chili, nuts and onions. Gradually, we add olive oil, salt, sprinkle with previously rubbed parmesan and mix. That's all, our pesto is ready. Bon Appetit!

Lemon Pesto

This version of the sauce will suit any Italian dish. To prepare it we will need:

- peel of one lemon;

- walnuts - half a cup;

- olive oil;

- garlic - 2 cloves;

- Parmesan cheese - 100 g;

Parsley - a bunch;

- salt.

Cooking process

Lemon pesto sauce, the detailed recipe of which we will now tell you, is prepared quickly enough, so you do not have to think about what you can fill salad and pasta cooked for dinner. So, first, on a fine grater, rub the lemon zest and put it in the bowl of a blender or a mortar. There we add nuts, garlic, parsley and all the grind. We gradually add olive oil, parmesan cheese, salt and mix again. All ready, our pesto sauce. Preparation at home, as can be seen from this recipe, does not take much time. Bon Appetit!

Cream pesto

This option is perfect for a salad with pasta and will perfectly complement it. To prepare cream pesto cream we need:

- basil - a bunch;

- Cedar nuts - half a cup;

- sea salt;

- yoghurt - 200 g;

- Fat cream - 60 ml (3 tablespoons);

- garlic - 2 teeth.

Cooking process

In a mortar or blender, together with salt, grind basil, add nuts, garlic. Pour in yogurt with cream and mix thoroughly until smooth. Everything is very simple! Our pesto sauce is ready. Bon Appetit!

Storage at home

Another word I want to say about the storage of this sauce. In the refrigerator, pesto can be kept long enough - from 4 to 6 weeks. Keep it in a sealed pouch. If you want that for this time the sauce does not discolor, pour it over with olive oil. And more: do not add cheese before storing it in pesto, otherwise it will not last long. Sprinkle better before direct use.

If you like Italian cuisine, try cooking pesto sauce. Recipe at home is not worse than the Italians themselves, the more you can safely improvise! And who does not love this mistress?