How to make pesto sauce at home in steps: the best recipes with photo, composition, ingredients. Pesto sauce is a preparation for the winter: a recipe from basil. With what do you eat pesto sauce, what is it for, how to use it?

Sauce pesto: the best recipes.

For lovers to prepare delicious dishes, it is not superfluous to write down a recipe of spicy Italian pesto sauce in your notebook. The composition of the filling is simple, but very unusual.

Not a large number of it gives so unique a taste that the same dish is cooked with sauce, and without it cardinally changes its taste qualities.

What is pesto sauce, what are they made of?

Components for Italian refueling

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

1. Extra virgin olive oil
2. Basil
3. Pine nuts
4. Parmesan hard cheese
5. Garlic

• Components may vary. The variants of these recipes will be discussed below.
• The main point in the preparation of this pesto is the long-standing Italian tradition of preparing sauce using the marble mortar and wooden pestle
• . You can save time by using modern combine harvesters. But keep in mind that the taste of basil deteriorates when interacting with metal
• Preparation of the sauce does not require heat treatment
• Prepare it by the method of long grinding of all products with a pestle, in a marble mortar
• The finished product has a light thick consistency. Has a fresh spicy aroma
• Sauce should be thick but not too dry or wet
• The required density is achieved by adding olive oil and cheese

The recipe for classic pesto

The main component of the classic sauce is basil , not cedar nut, and extra expensive exclusive cheese. It is basil color pesto in a bright emerald color, gives it a peculiar flavor and taste, which makes this sauce easily recognizable.
Because purple basil gives a very different flavor, it is strictly forbidden in the classic recipe. Italian chefs do not use this kind of greenery, it is inherent in the Slavic and Caucasian cuisine.

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

1. A bunch of basil
2. 1-2 cloves of garlic
3. 0,5 st.olive oil
4. 3 tbsp.l.pecorino
5. 6 tbsp.l.cheese grind
6. Handful of pine nuts
7. Salt to taste

Preparation:

• Greens wash, dry
• We rub in a mortar to preserve the juice. If you knead the basil in a blender, it will dry up and lose its taste qualities
• Throw nuts, garlic, salt, mix thoroughly
• Add butter, pecorino, cheese
• Finally, everything is well kneaded

Recipe from an old cookbook:

1. Broken in the vastness of the Pra region, fragile basil leaves
2. Liguria-made straight-pressed olive oil from
3. Freshly harvested pine nuts( pine seed) harvested in Italy
4. Parmigiano Reggiano or Grana Padana hard cheese
5. Cheese fromsheep milk from the island of Sardinia
6. Dried Vesaliko garlic
7. Coarse grinding sea salt

Cinnamon pesto sauce: recipe with walnuts

Ingredients:

1. Cilantro - 30 g
2. Garlic20 g
3. Olive oil - 150-200 g
4. Walnut nuts - 100 g
5. Salt-pinch

Stages of preparation:

• Flush, cut greens and garlic
• Fill with oil, add salt
• Beat with blender, till chopping
• Nuts are cleaned, poured intothe resulting mixture
• Beat until smooth.

Pesto parsley sauce: recipe with walnuts

Products:

1. Fresh parsley greens - 1 small bundle
2. Cilantro - 0.5 of the size of the parsley bunch
3. Pepper and salt are at your 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 dish, without oil, grind in any convenient way
• Slowly pour oil from the olives
• Beat on the food processor to a thick, uniform consistency

Cashew pesto sauce recipe

Main components:

1. Cashew nuts - 250 g
2. Water -1 tbsp.
3. Salt - 1 tsp. Lemon or lime juice - 1.5 tsp.
4. Green basil - 30 g
5. Asafoetida, ground ginger, shamballa according to the pinch

Recipe:

• Nuts are soaked for 2-3 hours
• Then drain the water, dry
• Combine with greens, using blender
• The resulting homogeneous mass is seasoned with lime juice and condiments
• Mix
• Sauce is ready
• Sauce is ready

Video: Wrong but cheap pesto recipe

Recipe for roast pesto from arugula

Original pesto with rukola

1. Rukola - 350 g
2. Garlic - 3 cloves
3. Nuts chopped almond or cedar- 250 g
4. Olive oil - 200 ml
5. Parmesan finely grated - 100 g

Preparation:

• Grass leaves are washed and dried with a paper napkin
• Cut into large pieces, processed in a blender
• Adding garlic cloves and chopped cheese
• Beating
• Filling with olive oil
• Mix
• The cheese has a certain taste, which does not require additional seasoning. Therefore sauce does not salt

Pesto sauce recipe with tomatoes

Tomatoes in pesto

Ingredients:

1. Mozzarella cheese - 130 g
2. Tomatoes dried - 7-9 pieces.
3. Garlic - 3 slices
4. Parmesan - 60 g
5. Nuts forest cedar - 35 g
6. Olive oil - 130 g
7. Balsamic vinegar - 1 tsp.
8. Salt, ground black pepper - to taste
9. Dill, mint - for 50 g

Stages of preparation:

• Tomatoes are cut into small slices
• Greens are washed and ground in a mortar with garlic
• Adding alternately: grated cheese, nuts, oil
• We rub everything carefully as each product is added
• The procedure is very long
• The sauce is ready when the mass takes a uniform consistency
• In the end we add vinegar

Video: Well, very tasty - sauce "Red Pesto"!

Recipe for pesto sauce Jamie Olivera

Secrets of experienced chefs

1. Large garlic cloves - 1 pc.
2. Freshly prepared ground black pepper, sea salt - 3 g
3. Fresh green basil -3 handfuls
4. Pine nuts, grated Parmesan cheese - 1 handful
5. Extra virgin olive oil, adjusting the density of the sauce
6. Freshly squeezed lemon juice - a few drops

Procedure:

• Garlic denticles grinded with salt and basil with pestle in a mortar
• We put there the same nuts, once again we rub
• We spread the received mass in a bowl, we add 1/2 part of cheese
• We mix, pour ina little oil - just enough to keep the sauce was desired density
• Then gradually add the remains of cheese, butter sauce diluting, maintaining the necessary consistency
• At the end dressed with lemon juice and pepper

pesto recipe of spinach

try to cook the sauce without nuts.

1. Spinach - 450 g
2. Basil -100 g
3. Freshly harvested garlic - 1 clove
4. Lemon juice - 1 tsp
5. Parmesan - 40 g
6. Olive oil - 100 ml
7. Salt grind, pepper any - at your own discretion

Preparation:

• Spinach and basil my leaves, squeeze dry
• Cheese rub
• All products, excluding oil, are processed in a blender to a smooth, dense mass
• Batch add oil, with blender operating
• Ready sauce to be stored for no more than two weeks

Pesto sauce recipe from hRemsha walnuts

Germans prefer this sauce is based on garlic

prepare in advance food set:

1. dill sprigs - 2-3 pc.
2. Parsley - 0.5 bunch
3. Sweet cherry - a good bunch of grams per 100
4. Hard cheese - 50 g
5. Walnuts( peeled) - 5-6 pieces.
6. Olive oil - 80 ml
7. Salt - not a big pinch

We do not hurry up:

• Greens wash well, dry
• With the ramson cut the leaves, grind along with the dill and parsley with the knife
• Transfer to the blender, sprinkle with a little salt, whisk
• Ricefinely nuts and grated cheese
• Mashing to puree state
• Adding butter from olives, crushing by hand to a uniform mass
• Serving pimento with wild garlic on a black loaf, toasts

Recipe withPesto Italian

Unique correct composition

This Italian pesto requires preparation:

1. Young basil collected in Genoa - 140 g
2. Roasted cedar nuts - 60 g
3. Grated cheese: "Parmigiano Reggiano" - 120 g, sheep cheese "Pecorino" or "Fiore"Sardo "- 80 g
4. Garlic-4 slices
5. Olive oil( cold pressing) -160 g

Process technology:

• It is desirable to crush garlic grains and hazelnuts
• in a mortar of marble. Sprinkle with large salt, add green leaves
• Blender oxidizes basil, unique emerald color is lost and turns to brown. Therefore, we gain patience, we rub all the ingredients with the help of mortar
• . Having achieved a creamy state,we add cheese
• We mix again with pestle
• At the last stage we pour oil

The recipe of sauce pesto from basil

Very interesting recipe not only tasty but also veryHandy for the hot sauce immunity.
Components:

1. Basil - 2 bundles
2. Chili 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 tooth
7. Hard cheese - 35 g

Work progress:

• Fry nuts in a frying pan without fat
• We crush with a combine harvestergreens and roasted nuts
• Slowly pour in the oil, continue whipping
• Stir in the grated cheese product, spices, chopped hot peppers
• Suitable for meat dishes and for the prevention of colds, as a separate product before eating

Video: How to CookItalian Pesto sauce?

Recipe for pesto sauce with avocado

An unusual delicate taste is achieved with the help of avocado

Very bright and mouth-watering sauce will help to cheer up and tune in to positive emotions.

Ingredients:

1. Basil red - 50 g
2. Small fruit avocado - 1 pc.
3. Garlic - 2 slices
4. Almond - 1 tbsp.
6. olive oil - 2 tablespoons
7. Salt, pepper mix - at your discretion

Preparation:

• Put all the products in the mixer, except for avocado and olive oil extraction, well ground
• Add the remaining ingredients, whisk
• If refuelingturned out to be dense - diluted with boiled water

Pizza sauce recipe for pizza

Composition of dishes originally from Italy: pizza and pasta

1. Basil, dill - 1/2 bunch
2. Extra virgin olive oil - 5 tbsp.l. Nuts any - 3.5 tbsp.l.
3. Any hard cheese - 60 g
4. Garlic - 3 slices

All the ingredients are whipped actively by any electric kitchen assistant, or rubbed with a pestle and mortar.
The paste should not be too thick. If necessary, we put more oil.

Sauce pesto - winter preparation: basil recipe

Winter storage methods

1 variant

Ingredients:

1. Basil and mint leaves - 130 g
2. Garlic is not big - 4 cloves
3. Handful of any nuts
4. Olive oil - 100-200 ml.

Preparation:

• All the ingredients are beaten with a paddle to a homogeneous mass
• We spread it into small sized sterilized jars
• Fill the top with oil so that the mashed potatoes are covered with an oily layer of 1.5-2 cm
• Close with a tight lid
• Store in the refrigerator

2 option

Ingredients:

1. Parsley and basil - 1 large bunch
2. Cream cheese - 210 g
3. Vegetable oil odorless - 200 ml
4. Mint - 7-10 branches
5. Nuts, forest or walnut - 60 g
6. Garlic of fresh harvest - 5 teeth
7. Lemon juice -2 tbsp.l.
8. Pepper and sea salt - according to your preference

Preparation:

• First whisk, with any convenient option, greens
• Then mix it with nuts and cream cheese
• Next pour the lemon juice, then we put the garlic
• After thoroughly whipping at each stage,we add refined oil
• We lay out on small glass container
• We make thin oil protection over the workpiece
• We store in the freezer

With what do we eat pesto sauce, what does it suit, how to use it?

Combination of refueling with other

products The sauce perfectly fits practically the to all dishes :

• To the Italian pasta and our classic pasta
• To the sandwiches
• To meat and fish recipes. Especially delicious salmon fish with this dressing
• Perfectly harmonizes with vegetables
• Add - in the first and second dishes

The composition of the sauce differs in different regions. The competent culinary experts experiment differently, and add a variety of ingredients to the gravy, thus updating the flavors.

• Provencal cooks, unlike the Genoese cooks, do not add cedar nuts. They are occasionally replaced with almonds, and spicy twigs of mint are added to the traditional basil.
• Sicilian pesto has tomatoes and almonds in it, but there is practically no basil leaves in it.
• German sauce is made from calba( wild garlic), and not from basil.
• Very common phenomenon, when in pesto expensive cedar is replaced with nuts at a more affordable price.

Prepare any of the suggested options, and then experiment, changing or adding new ingredients. You will immediately feel how much the taste of ordinary dishes has changed, which has become, in due course, unleavened.

Video: Pesto sauce from zucchini