How to cook pesto sauce at home step by step: the best recipes with photos, composition, ingredients. Pesto sauce - a workpiece for the winter: a recipe from a basil. What is the pesto sauce with, what is it suitable for, how to use it?

Pesto sauce: Best recipes.

Fans to cook delicious dishes, it will not be superfluous to write a prescription of piquant Italian sauce pesto into your notebook. The composition of the gas station is simple, but very unusual.
It is not a large amount of it gives such a unique taste that the same dish prepared with sauce, and without it radically changes its taste.

What is pesto sauce, what are they making?

An indisputable fact is the existence of a classic pesto recipe for about 200 years. Liturgical founders of popular sauce prepare it with the help five main components:

1. Olive oil of the first spin
2. Basilica
3. Cedar nuts
4. Solid cheese Parmesan
5. Garlic

• Components may change. We will consider the options for these recipes below.
• The main point when preparing a real pesto is a long -standing Italian tradition to prepare a sauce using marble mortar and wooden pestle
• You can save time using modern combines. But keep in mind that the taste of the basil worsens when interacting with metal
• The preparation of sauce does not require heat treatment
• Prepare it by long -term rubbing of all products with a pestle, in a marble mortar
• The finished product has a slight thick consistency. Has a fresh spicy aroma
• The sauce should be thick, but at the same time not too dry or wet
• The required density is achieved by adding olive oil and cheese

Classic pesto

The main component of the classic sauce is basil, and not a cedar nut, and beyond the expensive exclusive cheese. It is the basilica that stains the pesto in a bright emerald color, gives it a kind of aroma and taste, which makes this sauce easily recognizable.
Since purple basil gives a completely different taste, in the classical recipe it is strictly prohibited. Italian cooks do not use this type of greenery - this is inherent in Slavic and Caucasian cuisine.

So, to prepare a classic sauce version you will need:

1. A bunch of basil
2. 1-2 cloves of garlic
3. 0.5 tbsp. olive oil
4. 3 tbsp. l. Pecorino
5. 6 tbsp. l. The cheese is gran
6. A handful of cedar nuts
7. Salt to taste

Preparation:

• Rinse greens, dry
• We rub in a mortar to preserve the juice. If you stretch the basil in a blender, it will dry out there and lose its taste
• Throw nuts, garlic, salt, mix thoroughly
• Add oil, picorino, cheese
• Finally knead everything well

Recipe from an old table book:

1. Pra -prais torn in the region, fragile leaflets of basilica
2. Direct spinning oil made in Liguria from olives
3. Fresh crop of cedar nuts harvested in Italy (Pinia seeds)
4. Solid varieties of Parmyjano Redzhano or Gran Padan
5. Sheep from sheep's milk from the island of Sardinia
6. Vestigo
7. Grilled sea salt

Cilantro pesto sauce: recipe with walnuts

Ingredients:

1. Cinza - 30 g
2. Garlic - 20 g
3. Olive oil-150-200 g
4. Walnuts - 100 g
5. Salt is a snap

Stages of cooking:

• Rinse, cut greens and garlic
• Pour oil, add salt
• Beat with a blender, until completely grinded
• Peel the nuts, pour into the resulting mixture
• Beat until a homogeneous mass is obtained

Parsley pesto sauce: recipe with walnuts

Products:

1. Fresh parsley - 1 small bunch
2. Cinza - 0.5 from the size of the beam of parsley
3. Pepper and salt - at its discretion
4. Olive oil - 2 tbsp.
5. Lemon juice - 1 tsp.
6. Garlic - 1 slice
7. Purified walnuts - 1 tbsp. l.

Technological process:

• All components of the dishes, without oil, chop in any convenient way
• Slowly pour oil from olives
• Beat on a kitchen combine to a thick homogeneous consistency

CHOUSHIC Pesto

Main components:

1. Cashew walnut - 250 g
2. Water - 1 tbsp.
3. Salt - 1 tsp.
4. Lemon or lime juice - 1.5 tsp.
5. Green basil - 30 g
6. Asafetida, ground ginger, Shambhala on a pinch

Recipe:

• Soak nuts for 2-3 hours
• Then we drain the water, dry
• Combine with greens, using a blender
• The resulting homogeneous mass is seasoned with lime juice and seasonings
• Mix
• The sauce is ready

Video: Incorrect, but cheap pesto recipe

Pesto sauce recipe from arugula

1. Rugula - 350 g
2. Garlic - 3 cloves
3. Grown almond or cedar nuts - 250 g
4. Olive oil - 200 ml
5. Parmesan is finely grated - 100 g

Preparation:

• We wash the grass leaves, dry with a paper towel
• Cut into large pieces, process in a blender
• Add garlic cloves and chopped cheese
• Beat
• Pour olive oil
• Mix
• In the cheese, there are sufficiently certain taste qualities that do not require additional seasonings. Therefore, we do not salt the sauce

Pesto sauce with tomatoes

Ingredients:

1. Mozarella cheese - 130 g
2. Write tomatoes-7-9 pcs.
3. Garlic - 3 slices
4. Parmesan - 60 g
5. Forest cedar forests - 35 g
6. OLISE OLECHIC OLECTION - 130 g
7. Balsamic vinegar - 1 tsp
8. Salt, ground black pepper - to taste
9. Dill, mint - 50 g each

Stages of cooking:

• We cut tomatoes into small slices
• Rinse greens, rub in a mortar with garlic
• Add alternately: grated cheese, nuts, butter
• We grind everything thoroughly as each product is added
• The procedure is very long
• The sauce is ready when the mass accepts a homogeneous consistency
• At the end add vinegar

Video: Well, very tasty - Red Pesto sauce!

Pesto Jamie Oliver sauce recipe

1. Large slice of garlic - 1 pc.
2. Freshly prepared ground black pepper, sea salt - 3 g each
3. Fresh green basil –3 handfuls
4. Cedar nuts, grated cheese parmesan - 1 handful
5. Olive oil - an arbitrary amount, adjust the thickness of the sauce
6. Freshly squeezed lemon juice - a few drops

Cooking procedure:

• G means garlic cloves with salt and with a basil pestle in a mortar
• Put the nuts there, rub again
• Put the resulting mass in the bowl, add 1/2 part of the cheese
• Mix, pour a little oil - exactly so that the sauce is the desired density
• Next, add the remaining cheese gradually, diluting the sauce with oil, maintaining the necessary consistency
• At the very end, season with lemon juice and pepper

Spinach pesto

Let's try to cook a sauce without nuts.

1. Spinach - 450 g
2. Basil -100 g
3. Fresh harvest garlic - 1 clove
4. Lemon juice - 1 tsp
5. Parmesan - 40 g
6. Olive oil - 100 ml
7. Salt of large grinding, any pepper - at their discretion

Preparation:

• Sleep and basil leaves, squeeze dry
• Rub the cheese
• All products, excluding oil, are processed in a blender to a flat, dense mass
• Add oil portions when working blender
• The finished sauce is subject to storage for no more than two weeks

Cyremes with walnuts pesto recipe

Cook in advance Product set:

1. Dill branches-2-3 pcs.
2. Parsley - 0.5 bundle
3. CHENTS - a good bunch of 100 grams
4. Hard cheese - 50 g
5. Walnuts (purified)-5-6 pcs.
6. Olive oil - 80 ml
7. Salt is not a big pinch

We do slowly:

• Rinse the greens well, dry
• Cut off the leaves with a bird cherry, chop together with dill and parsley with a knife
• We transfer to a blender, sprinkle with a small amount of salt, beat
• A small nut chopped with a rally and cheese passed through a grater
• We grind to the puree state
• Add oil from olives, manually stiff to uniform mass
• Serve pesto from a bird cherry on a black loaf, croutons

Pesto sauce Italian sauce recipe

Real Italian pesto demands to prepare:

1. Young basil collected in Genoa - 140 g
2. Frown nuts of cedar - 60 g
3. Grated cheese: “Parmijano Redzhano” - 120 g, sheep cheese “Pecorino” or “Fioro Sardo” - 80 g
4. Garlic - 4 slices
5. Olive oil (cold squeeze) –160 g

Process technology:

• Preferably in a mortar made of marble we crush garlic grains and hazelnuts
• Sprinkle with coarse salt, add green leaves
• The blender oxidizes the basil, the unique emerald color is lost and turns into a brown so we gain patience, we manually rub all the components, using a mortar
• Having achieved a creamy state, add cheese
• Mix the pestle again
• At the last stage, pour oil

Basilic pesto sauce recipe

A very interesting recipe is not only tasty, but also very useful for the immunity of acute sauce.
Components:

1. Basil - 2 bundles
2. Chile pepper - 1 pc.
3. Walnuts - 2 tbsp. l.
4. Olive oil-180-200 ml
5. Sea salt, paprika, parsley - 2.5 g
6. Garlic - 1 large clove
7. Solid cheese - 35 g

Progress:

• Fry the nuts in a pan without fat
• We crumble greens and fried nuts with a combine
• Slowly pour oil, continue to whip
• We interfere with a grated cheese product, spices, acute pepper sliced \u200b\u200bin circles
• Suitable for meat dishes and for the prevention of colds, as a separate product before eating

Video: How to cook Italian pesto sauce?

Pesto sauce with avocado

A very bright and delicious sauce will help to cheer up and tune in to positive emotions.

Ingredients:

1. Red basil - 50 g
2. A small fruit of avocado - 1 pc.
3. Garlic - 2 slices
4. Almond walnut - 1 tbsp.
5. The zest of one lemon
6. Olive oil - 2 tbsp.
7. Salt, a mixture of peppers - at its discretion

Preparation:

• We place all products in the mixer except Avakado and Olive oil pressing, chop well well
• Add the remaining components, beat
• If the refueling is thick - dilute with boiled water

Pesto pizza sauce recipe

1. Basil, dill - 1/2 bundle
2. Extra Virgin olive oil - 5 tbsp. l.
3. Any nuts - 3.5 tbsp. l.
4. Any hard cheese - 60 g
5. Garlic - 3 slices

All components are actively beaten by any electric kitchen assistant, or rubbed with a pestle and mortar.
The pasta should not be too thick. If necessary, put a larger amount of oil.

Pesto sauce - workpiece for the winter: Basilic recipe

Option 1

Ingredients:

1. Basil and mint sheet - 130 g
2. Garlic is not large - 4 cloves
3. A handful of any nuts
4. Olive oil-100-200 ml.

Preparation:

• Beat all the components with paler to a homogeneous mass
• We lay down in sterilized jars of small size
• Pour oil on top, so that the mashed potatoes are covered with an oily layer of 1.5-2 cm
• Close with a dense lid
• Store in the refrigerator

Option 2

Ingredients:

1. Parsley and basil - 1 large bundle
2. Cream-raw cream-210 g
3. Vegetable oil without smell - 200 ml
4. Mint-7-10 branches
5. Forest or walnut nuts - 60 g
6. Fresh harvest garlic - 5 cloves
7. Lemon juice - 2 tbsp. l.
8. Pepper and sea salt - in its preference

Preparation:

• Beat first, with any convenient option, greens
• Then its compounds with nuts and cream cheese
• Next, we pour the juice of the lemon, then we put the garlic
• After thorough whipping at each stage, at the end, add a refined oil
• We lay out on fine glass containers
• We make thin oil protection on top of the workpiece
• Store in the freezer

What is the pesto sauce with, what is it suitable for, how to use it?

The gravy is perfectly suitable practically to all dishes:

• To Italian paste and our classic pasta
• To sandwiches
• To meat and fish recipes. Particularly tasty salmon varieties of fish with this dressing
• Perfectly harmonizes with vegetables
• Add - in the first and second dishes

The composition of the sauce is different in different regions. Knowing culinary specialists experiment differently and add a variety of components to the gravy, thereby updating the taste notes.

• Provencal cooks, unlike the Genoese do not add cedar nuts. They will occasionally be replaced with almonds, and spicy peppermint branches are coincided with a traditional basil.
• Sicilian pesto has tomatoes and almonds, but there is practically no basil leaves in it.
• German sauce is prepared from Kalba (Cheremsha), not from the basil.
• A very common phenomenon, when in a pesto, expensive cedar is replaced by nuts at a more acceptable price.

Prepare any of the proposed options, and then experiment, changing or adding new ingredients. You will immediately feel how much the taste of ordinary dishes has changed, which has turned into fresh over time.

Video: Pesto sauce from zucchini