Pesto sauce: homemade recipe. Pesto sauce: detailed recipe

What can they do, these pasta makers: pizza and pasta? Let's object! The Italians can be constantly praised, if only for the fact that they invented the most delicious, and therefore: pesto. This subtle, savory addition will give even the simplest dish a charming Mediterranean twist.

taste and unforgettable aroma.

Pesto traditions

It is absolutely certain that the classic pesto recipe is over 200 years old. The famous sauce of Ligurian cuisine is prepared on the basis of olive oil, basil, pine nuts and hard cheese. Other ingredients may vary, which we will definitely talk about next. But there is one point worth considering if you want to prepare everything according to the rules - according to a long-standing Italian tradition, pesto is prepared using a marble mortar and a wooden pestle - no less. By the way, the verb pestare in Italian means “to trample, grind, crush” (compare with Russian pestle), hence the name “pesto”. But if time is valuable to you, you can use a blender or mixer.

Classics and improvisation

Considered a classic pesto, Pesto alla genovese (Genoese pesto) is made from basil grown in the vicinity of Genoa, salt, pine seeds, garlic, extra virgin Ligurian olive oil and hard sheep cheese. But this, of course, is not the only pesto recipe found in Italy. For example, in Sicily they prepare Pesto alla siciliana - without nuts, but with tomatoes. And in the Bay of Naples area they prefer Pesto alla trapanese - with sun-dried tomatoes and almonds, but without cheese.

Pesto can also be made with walnuts, hazelnuts, peanuts, arugula, spinach, dill or mint... So don't be afraid to deviate from tradition! first spin.

What do you eat it with?

Any pesto goes perfectly with the most different types Italian pasta and ravioli. Try! Pesto magically transforms a completely ordinary side dish into a delicious stand-alone dish: you can serve rice and steamed vegetable mixtures with it.

It is also worth baking fish with pesto sauce; for this, Italians most often use cod and salmon - it will turn out very tasty.

Cod with pesto sauce. Make pesto with arugula and purple basil. Take 500 g cod fillet. Lightly lubricate vegetable oil baking dish. Season one side of the fillet with salt and pepper, then place in the pan. Brush the top side with pesto sauce. Place the pan in an oven preheated to 200°C. After 15 minutes the fish is ready.

In pesto sauce, meat chops or turkey. Meat or poultry baked in the oven in foil can be safely made the main dish at festive table! Grilled lamb will be tender and juicy if you coat it with pesto before cooking. And the dried pork underneath will sparkle with new shades of taste.

Among vegetables, the sauce goes best with eggplants and bell pepper, especially if it's pesto with tomatoes. Another traditional Italian delicacy where you can’t do without pesto is multi-layer vegetable pie, each layer of which is smeared with magic sauce.

Vegetable pie with pesto. Take it classic sauce pesto, 1 red onion, a glass of green peas, 2 carrots, 1 zucchini, 50 g parmesan and 400 g ready-made puff pastry. Cut the zucchini into semicircles, the onion into half rings, and the carrots into circles. Roll out the dough into a layer 3 mm thick. Prick it frequently with a fork. Layer the vegetables, brushing each one with pesto. Sprinkle the top layer with grated cheese and bake in an oven preheated to 190°C for 20 minutes.

Pesto is often used in canapes, sandwiches and sandwich cakes, as well as on pizza with tomatoes, ham and cheese. Risotto with spinach, warm salad with seafood - all this would not be so tasty without pesto. In Italy they even put it in soups!

You can also simply spread pesto on a slice of fresh bread. But before you try, enjoy the spicy aroma coming from such a sandwich, that's part of the fun too!

You are already convinced that there are a huge number of pesto recipes. Be sure to try them all to choose your favorite.

It is believed that pesto has been known since the times of the Roman Empire, but the first documentary evidence of the preparation of this sauce dates back to 1865.

With its sauce, it even organized a world championship in the preparation of Genoese pesto! It is interesting that amateur cooks take part in this competition along with professional chefs.

IN different countries There are delicious, but rather strange analogues of Italian pesto in the world. For example, in French Provence they prepare pistou sauce, which usually does not contain nuts. In Austria they love pesto made from pumpkin seeds, and in Germany they use wild garlic instead of basil.

Italians always include pesto in their wedding menu, because pesto is not only a symbol of a rich table, but also simply good sign for newlyweds!

Green pesto

Ingredients

Basil – 60 g

Grated sheep cheese – 2 tbsp. spoons

Garlic – 2 cloves

Olive oil – 100 ml

Salt - to taste

In a blender or using a marble mortar, grind pine nuts (or pine seeds), garlic, and cheese.

Add salt and gradually dilute the resulting mass with cold-pressed olive oil to the consistency of sour cream.

Green pesto is considered classic. It is ideal for all types of pasta, minestrone or risotto. Green pesto better than others emphasizes the taste of caprese - a classic Italian appetizer made from mozzarella and tomatoes.

Red pesto

Ingredients

Basil – 20 g

Pine seeds or pine nuts - 3 tbsp. spoons

Garlic – 2 cloves

Grated Parmesan – 3 tbsp. spoons

Sun-dried tomatoes – 100 g

Capers – 1 tbsp. spoon

Balsamic vinegar – 1 tbsp. spoon

Olive oil – 100 ml

Salt - to taste

In a blender (at low speed), grind the basil, pine nuts or pine seeds, garlic, cheese and sun-dried tomatoes. Add capers and balsamic vinegar. Thin with olive oil to desired consistency.

Red sauce is great not only for pasta, but also for delicate creamy cheeses. It perfectly complements the taste of meat cooked on coals, as well as baked vegetables, especially eggplants.

Yellow pesto

Ingredients

Basil – 20 g

Pine seeds or pine nuts - 3 tbsp. spoons

Chopped walnuts – 1 tbsp. spoon

Garlic – 2 cloves

Grated Parmesan – 3 tbsp. spoons

Ricotta – 150 g

Olive oil – 100 ml

Salt - to taste

Grind basil, pine seeds, walnuts, cheese, ricotta in a blender, add salt and olive oil.

Yellow sauce adds unique flavor vegetable soups(pumpkin, carrot, sesame and ginger), and in the recipe of the famous avocado cream soup it is completely irreplaceable.

Purple pesto

Ingredients

Rucola – 100 g

Purple basil – 2 sprigs

Pine nuts – 2 tbsp. spoons

Garlic – 1 clove

Olive oil – 1 tbsp. spoon

Melted butter – 1 tbsp. spoon

Salt - to taste

Grind the arugula, basil and garlic in a blender. With the blender running, pour in the olive oil. Add melted butter, stir and sprinkle with pine nuts.

Purple sauce goes well with fish and seafood. Even ordinary potatoes baked with pesto will become unusual. It is also used in making baked mushrooms with spinach.

It would seem that there is so much in our kitchen, all kinds of mechanisms and devices - mixers, blenders, food processors. However, no, no, but you have to take out the good old mortar and work like in the old days. Tell me - why? For example, to prepare Italian Pesto sauce - well, he doesn’t like new products, he prefers that the main ingredients are ground with a mortar and pestle. The sauce has some kind of energy that can only be created by hand.

The authorship of Pesto sauce is attributed to the Persians; it got its name from the word trample, grind, crush. Any eatery in Italy will serve you this sauce, and everywhere it will be different. The original sauce is green in color because it contains the obligatory green basil leaves. It is served with pasta or lasagna, sometimes in soups, or even simply spread on bread or toast. According to legend, sailors took it with them on long voyages, and when they landed on land, they smelled of basil. The red color is obtained by adding tomatoes, but not fresh, but always dried.

Pesto sauce - food preparation

There are no exact proportions for the sauce. However, the main ingredients are almost constant. First of all, it's basil. Only green leaves are taken, red is not suitable - it has too strong an aroma and can turn the dish into an unattractive color. Parmesan is a necessary ingredient; it is most suitable among hard cheeses. Some try to replace it with suluguni or sour cream cheeses, but these are already variations on the Pesto theme.

Pine nuts are the seeds of the Italian pine tree. They are much larger in size than Siberian cedar nuts. Simpler versions add walnuts, cheaper cheeses and vegetable oil. Sometimes mint and sheep cheese are added to the sauce. For Italian pasta you will need pasta. Pumpkin Pesto is prepared from pumpkin seeds; wild garlic has taken root in Russia instead of basil.

Pesto - best recipes

Recipe 1: Classic Pesto for meat, fish, spaghetti

A simple sauce will add variety to meat and fish. It’s very simple to make – you don’t need to boil or fry anything, just grind and mix the prepared ingredients.

Ingredients: bunch of basil, cheese (50 grams, Parmesan), olive oil (100 grams), garlic (2 cloves), pine nuts (50 grams), juice of half a lemon.

Cooking method

Let's prepare the products - peel the garlic, divide it into pieces, wash and dry the basil, chop it finely. Grate the cheese on a coarse grater. Mix the ingredients and grind in a mortar. Of course, no one can prohibit using an electric meat grinder or blender. If you decide to crush it in a mortar, add the ingredients gradually. Mix with vegetable oil. Our task is to get a homogeneous mass, but still not to overdo it. Season to taste with salt and lemon juice. You can serve Pesto with meat or fish dishes, or simply with croutons. If some of the sauce remains unused, it is better to freeze it. Store in a glass jar in the refrigerator.

Recipe 2: Pesto sauce with tomatoes

This sauce is also used for pasta, pizza, lasagna, or with croutons and crackers. Sun-dried tomatoes can be cut into pieces or minced through a meat grinder. We will simply fry pieces of fresh tomatoes in a frying pan in a small amount of oil.

Ingredients: mozzarella cheese (125 grams), tomatoes (6-8 pcs.), garlic (3 cloves), parmesan (grate, 50 grams), nuts (pine nuts, fried, 30 grams), olive oil (125 grams), balsamic vinegar ( 1 spoon), salt, pepper.

Cooking method

Cut tomatoes and cheese into thin slices. Fry the tomatoes, place the cheese on plates. Wash the basil, then separate the leaves from the stems. Make puree from garlic and leaves in a mortar or mixer, grate cheese, crush nuts with olive oil. Mix everything, season with salt, pepper, add dried tomatoes, cut into small pieces. Decorate with basil leaves.

Examples of dishes with Pesto Sauce

Recipe 1: Fish in Pesto sauce

The thick sauce makes the fish firm, tender and infused with the flavors of basil and garlic. Fish is better than dry types, lean and low-fat. Let's add more familiar parsley or celery to the sauce.

Ingredients: fish fillet (500 grams), salt, pepper, pesto sauce.

Pesto sauce: garlic (2 cloves), green basil, pine nuts, olive oil, Parmesan cheese, salt, parsley or celery.

Cooking method

Grease a baking dish with vegetable oil. You can place foil on the bottom of the pan to make it easier to clean later. Season the fillet with salt and pepper on one side. Coat the top with sauce. Place the pan in a well-heated oven and bake at 200 degrees.

Recipe 2: Pesto Paste

Distinctive feature Italian style pasta is that it is not cooked completely, and then absorbs some more water. Therefore it never sticks together.

Ingredients: pasta (1 pack, 450 grams), Pesto sauce, a little olive oil and Parmesan cheese.

Cooking method

Boil the pasta. Drain the water, but leave a cup of broth. Mix the finished pasta with a spoon of olive or butter. There should be some liquid at the bottom of the pan. Olive oil does not dry out the pasta; it becomes juicier. Add sauce to pasta and sprinkle Parmesan on top. This type of cheese only melts at high temperatures, so it won't melt into hot pasta.

— Fish dishes with sauce are especially tasty. Try a fish fillet, such as salmon, wrapped in thinly sliced ham, drizzle with a little olive oil and bake in the oven for high temperature. Delicious, especially with a regular vegetable salad.

— To store the sauce, a transparent glass container is sterilized, the sauce is placed in it and stored in the refrigerator.

— Pesto is a great alternative to tomato sauce for pizza. The sauce can be served with oven-baked or grilled vegetables and herbs.

— If you couldn’t get pine nuts, crush almonds or hazelnuts in a mortar.

Pesto... It seems that even the name of the world famous sauce smells of the Mediterranean. Australians add pumpkin seeds to it. The Germans do not spare wild garlic. But the most delicious and aromatic was and remains the green sauce made by the Italians. And if you think that the impulsive residents of sunny Italy only invented pasta, try this recipe for homemade pesto sauce and see: these guys have something to praise for.

Easy to prepare

Genoa is considered the birthplace of pesto sauce. Scientists have found that the dish originated during the Roman Empire, but was elevated to the rank of a national dish only in the 19th century. Perhaps the name of the sauce sounds complicated to the Russian ear, but in fact, everything is extremely simple: pestare in Italian means “to grind.” Why would this be, you ask. Moreover, many years ago, when there was no trace of a blender, housewives ground the ingredients for liquid seasoning in a mortar. Today, all adherents of the authentic recipe do the same. Chefs around the world are sure: chopping greens into a porridge using modern kitchen appliances kills the very spirit of the dish.

The first recipe for Italian pesto sauce was published in a cookbook at the very beginning of the 19th century. Therefore, 1800 is officially recognized as the year of birth classic recipe in its modern understanding.

Traditional components

The classic recipe for pesto sauce is called Genoese. In the original language, the name of the dish is written as Pesto alla genovese. According to researchers, the authentic gravy contains basil grown and lovingly collected in the suburbs of the seaside city, coarse sea salt, pine seeds (a type of pine) and finely chopped garlic. There is one more ingredient, because of which the classic version of the sauce is considered inaccessible to many housewives on the planet. This is a hard sheep's cheese bought from a small home farm at the foot of Mount Antola. After thoroughly grinding in a mortar, all the ingredients of the traditional dish are seasoned with Ligurian olive oil. And only the first spin. The Genoese do not use anything else for pesto.

Of course, Italians have other recipes for making their favorite sauce. Moreover, each region can boast of its own special method. Here, for example, is Sunny Sicily. Local mothers and grandmothers always add tomatoes to the sauce. And the Neapolitans completely threw out sheep cheese from the recipe, which is not so easy to get in their region, and supplied the pesto with sun-dried tomatoes and almonds.

Therefore, in the case of Italian sauce, there is no need to be afraid to experiment. It can be prepared with lemon balm, mint leaves and even traditional dill sprigs in our area. Main secret– mortar and extra virgin olive oil.

Residents of Italy love their national gravy so much that they annually organize large-scale competitions in its preparation. Both professional chefs and home-grown chefs take part in the race. The main competition - the world championship in the preparation of Pesto alla genovese - is held annually.

What is the value

The national sauce of Italy is not just delicious. It's also very useful. Provided that you prepare liquid seasoning from homemade products and are obviously confident in their quality. More information about the beneficial properties of the main ingredients of the sauce can be found in the table.

Table - Beneficial features main ingredients of pesto

Ingredient	Beneficial features
Basil	- Has an anti-inflammatory effect; - contains flavonoids that affect the elasticity of blood vessels; - rich in tannins that remove toxins; - improves digestion; - relieves stress; - stimulates metabolic processes
Pine nuts	- Powerful antioxidant; - strengthen immune system; - promote weight loss; - rich in vitamins K, B1 and E; - a storehouse of iron, potassium and calcium; - regulator of the circulatory system
Parmesan	- A storehouse of protein that is easily digestible; - contains many tripeptides that lower blood pressure
Olive oil	- Rich in vitamin E; - contains unsaturated fatty acids; - a powerful antioxidant; - neutralizes cholesterol; - accelerates metabolic processes
Garlic	- Natural antibiotic; - has an anti-inflammatory effect; - antibacterial agent; - stomach stimulant

Homemade Pesto Sauce Recipes

A homemade pesto recipe can include a variety of ingredients. It all depends on your preferences and the contents of your refrigerator. Below are the most popular ways to create Italian gravy. You can prepare each of them exactly according to the recipe, or you can add your own – the author’s “zest”.

Green

Peculiarity. The classics of the culinary genre suggest exactly this color of the sauce - the color of juicy greens, picked from the garden five minutes ago. Green sauce is recommended for seasoning traditional Italian minestrone soup, as well as creamy risotto. Liquid seasoning will perfectly highlight the taste of any pasta and will be an ideal complement to Caprese, an appetizer made from fresh tomatoes and mozzarella and seasoned with oregano and olive oil.

You will need:

lemon basil - a bunch;
pine nuts - three tablespoons;
sheep cheese – 30 g;
garlic - two cloves;
parmesan – 30 g;
olive oil – 80 ml;
salt - optional.

Cooking algorithm

The recipe for pesto sauce with basil involves pre-gritting two types of cheese.
Place the garlic, herbs, nuts and shredded cheese in a mortar and thoroughly grind the ingredients again, mixing them together.
Lightly salt the almost finished sauce and slowly pour olive oil into it, stirring constantly.
The finished gravy should have the consistency of 15% sour cream.

Yellow

Peculiarity. Yellow pesto is best known for being an essential ingredient in creamy avocado soup. But, by and large, you can complement any first course with this gravy. Its taste is especially beneficial in pumpkin cream soup, as well as soups seasoned with roasted sesame seeds. For preparation, ricotta cheese and two types of nuts are used - walnuts and pine nuts. If possible, pine nuts can be replaced with pine seeds, more traditional for Italy.

You will need:

fragrant basil - half a bunch;
walnuts - a tablespoon;
garlic - a couple of cloves;
parmesan – 30 g;
ricotta – 170 g;
olive oil - half a glass.

Cooking algorithm

Using a blender, grind the nuts. You can do everything together, without dividing into varieties.
Grind the parmesan on a grater and grind the ricotta in the same way.
Grind all the chopped ingredients, as well as the garlic and basil, thoroughly in a mortar.
Fill the mixture with vegetable oil until the consistency of sour cream.

Red

Peculiarity. If you intend to serve grilled meat or baked vegetables for dinner, red Italian seasoning will be the best addition to this set of dishes. To make red pesto at home, you'll need sun-dried tomatoes and capers. However, today these ingredients are not a novelty even in our area. They can be freely purchased at any large supermarket. By the way, red seasoning is especially good for baked eggplants. Be sure to try it.

You will need:

lemon basil – half a bunch;
cedar seeds - three tablespoons;
garlic - two cloves;
grated parmesan – 50 g;
sun-dried tomatoes – 80 g;
balsamic vinegar - a tablespoon;
salt - to taste;
capers - a tablespoon;
olive oil - half a glass.

Cooking algorithm

Place all ingredients except balsamic vinegar and capers in a blender bowl and grind slowly. It is important to set the minimum speed on the kitchen device so that the mixture does not turn into porridge.
After chopping, add capers and vinegar to a common bowl. Mix.
Gradually add olive oil to the sauce base until the mixture reaches the desired consistency.

Violet

Peculiarity. Liquid Italian seasoning of purple color goes perfectly with saltwater fish and other seafood. It is served with mussels and rapana, and the Spaniards like to season their traditional paella with this sauce or dip boiled asparagus in it. The seasoning gets its unique color from purple basil. While all the previous ones feature green - the so-called lemon basil. Melted butter gives the dish a special aroma.

You will need:

arugula - a bunch;
purple basil - a quarter of a bunch;
cedar seeds - three tablespoons;
garlic - two cloves;
melted butter - a tablespoon;
olive oil – half a glass;
lemon juice - half a teaspoon.

Cooking algorithm

Grind the greens along with the nuts in a blender bowl, setting the device to the minimum speed.
Heat a piece of butter in a water bath and pour it into the mixture.
Season the base with olive oil and don’t forget to add salt to taste.

The French changed Italian recipes and freed them from nuts. In this European country The neighbors' traditional dish is even called differently - “pistu” instead of “pesto”.

Russian variant

Peculiarity. The Russians also distinguished themselves by their originality. They decided that since parsley is more common in their latitudes, it means they can safely replace basil and arugula. However, the domestic recipe is no less tasty and harmonious. Well, let the taste be a little different. The main secret is in grinding the ingredients and vegetable oil. But only olive and exclusively first-pressed. This green parsley pesto recipe has a creamier texture. In addition, for our brother, the taste of parsley is more familiar and familiar. While not everyone loves the specific taste and aroma of basil. Walnuts You won’t surprise the domestic housewife either, so the use of cedar seeds in the national recipe is used less often.

You will need:

parsley - a large bunch;
mint - half a bunch;
creamy cheese – 100 g;
lemon - half;
garlic - two cloves;
coarse sea salt - to taste;
olive oil - for thickening;
walnuts - a quarter cup.

Cooking algorithm

Wash the greens and mint thoroughly and place on paper napkins until completely dry.
Chop the green ingredients of the dish with a knife and place in a blender bowl.
Add the nuts and grind the ingredients at low speed.
Then add the cream cheese to the bowl, squeeze out the juice of half a lemon and add salt to taste.
Stir, add vegetable oil until the desired consistency is obtained and serve.

And to be honest, the variety of modern interpretations allows us to call pesto sauce any liquid sauce of uniform consistency made from herbs with the addition of nuts and garlic and seasoned with olive oil. Therefore, do not be surprised if you find mayonnaise, pistachios or cilantro in the list of ingredients of some variations of the sauce. The first is often replaced with cheese, the second with nuts, and the third is even made the main ingredient of liquid gravy - instead of basil or parsley.

What goes with it?

If you ask an Italian what pesto sauce is eaten with, he will widen his eyes and smile. The creators of the famous green seasoning add it to any dish - meat, fish, and “naked” pasta. They eat pesto for breakfast, spreading the sauce on toast or dipping hot oven-baked cakes in it.

With meat. Any meat dish seasoned with a creamy sauce takes on a piquant flavor. And the light aftertaste that the nuts leave only whets the already blazing appetite.
With fish. Fish dishes are light and bland. Italian sauce makes them more nutritious and interesting in taste.
With pizza. Italians have a concept called green pizza. In fact, this is the most ordinary pizza - a flatbread stuffed with all sorts of things. Just before laying out the filling, a thin layer of dough must be brushed with the Genoese mixture. It turns out very aromatic and appetizing.
With puree. For refueling mashed potatoes you will need a richer and thicker sauce than, for example, for pasta or bread spread. By the way, you can season celery puree and chickpea puree in a similar way.
With salty pastries. Adding pesto to baked goods is a purely Italian tradition, however, it has long been elevated to the rank of international. It’s not a sin to add a few spoons of aromatic sauce to the dough for baking fettuccine, pancakes, homemade bread or puff pastries with meat, vegetable or fish filling.

Note to the cook

Every Italian housewife has her own secret for making pesto, which makes her family go crazy. Rarely does anyone share culinary secrets, but we still managed to extract some from the mothers and grandmothers of the sunny country. Take a closer look at the following eight recommendations.

Temperature of ingredients. Pesto is one of the few liquid seasonings that does not require heat treatment. There is no need to boil, steam or fry the ingredients. It’s enough just to grind them together in one bowl. But it is extremely important that each element of the dish has approximately the same temperature as the other elements. Therefore, before starting cooking, you should remove all the ingredients from the refrigerator and let them reach room temperature.
Nuts for every taste. You can replace pine or cedar seeds with any other nuts. Even pistachios or cashews. This is fertile ground for experimentation. After all, it seems step by step recipe The pesto sauce is the same, but the taste of the dish is completely different.
Parmesan is a priority. Parmesan is considered one of those ingredients for which there is no alternative in liquid seasoning. This cheese adds piquancy to the dish. But if you can’t find it, or you can’t afford to buy such cheese, you can take any hard one. However, at the end you will have to add a little salt to the sauce.
For bread - one, for pasta - another. The consistency of the dish depends on your intentions regarding its further use. For example, you can serve a thinner sauce with pasta. But it’s more convenient to spread thicker seasoning on bread. Keep this in mind when cooking and add a little more oil if necessary.
Oxidation of basil. It is important to know that basil, when it touches metal, immediately oxidizes. Therefore, when choosing this ingredient as the basis of a liquid seasoning, it is better to grind it using a mortar and pestle.
Preparation for the winter. In the frosty season, finding basil in the store is not an easy task. If you love pesto as much as the Italians do, do the following. Make the sauce in the summer or fall, pour it into ice cube trays and freeze. When you remove the pan from the freezer, you'll have plenty of portioned chunks of icy seasoning.
No ice cream basil. Some housewives who do not know the secrets of freezing sauce freeze basil for future use. Unfortunately, thawed basil loses its former elasticity of the leaves, and the taste and aroma disappear somewhere. Therefore, freezing the grass is not a solution.
Shelf life. Homemade Italian seasoning can be stored in the refrigerator for up to two weeks. If it is vital for you to keep the dish fresh for as long as possible, pour the finished sauce with vegetable oil (similar to what you used for dressing), cover with a nylon lid and place on the refrigerator door.

Of course, you don’t have to worry too much and just bring a jar of your favorite sauce from the store. But what is hidden under the industrial cover is not what the soul desires. Instead of expensive olive oil, manufacturers add sunflower oil to the dish. Fragrant cedar seeds are replaced with budget cashew nuts. For long-term storage preservatives are added to the seasoning, which are so feared by allergy sufferers. And harmful glucose-based syrup is used as a thickener.

For creative person Making pesto sauce is a pleasure. The seasoning goes well with many dishes familiar to our country and adds some “zest” to each one. The sauce is the mood of your culinary masterpiece. And it depends only on you what it will be like today: playful and light, gentle, mischievous or cunning.

Reviews: “My secret is green cilantro and a little ground pepper”

The sauce was simply delicious. It can be eaten even without adding anything. It's filling thanks to the nuts and cheese. To be honest, I added a little green cilantro and a little ground pepper to the basil, but this did not spoil the taste of this wonderful sauce.
Tanusha, https://webspoon.ru/receipt/sous-pesto

Well, I tried it, now I will always make pesto sauce, the whole family really liked it. I made it with pine nuts, that is, I was ruined, but I’ll try it further with other nuts, otherwise it’s expensive. And Parmesan is not very expensive for me, I buy ready-made powder in bags for 100 rubles, add it to salads, now I’ll come here.
Primerova Gulnara, http://volshebnaya-eda.ru/kollekcia-receptov/sousy/pesto/#ixzz4w2FvV2ue

The sauce turned out simply wonderful, you will lick your fingers! Just be careful with shelled pine nuts! After consumption, you may experience a bitter taste in the mouth that will last for several days. I've been suffering for 2 days now.
Kirrra, https://gotovim-doma.ru/recipe/597-sous-pesto

Pesto is simply a paste-like sauce that is not boiled. Usually the components are rubbed in a mortar or mixer. Genoese - the most famous one consists of basil (fresh, but I think you can dry it), parmesan (and/or pecorino), olive oil, salt, garlic and pine nuts (can be toasted, or maybe you should?). There are some modern options, it seems, with pumpkin oil + pumpkin seeds. Pink pestle: dried tomatoes + hot peppers + cheese + salt + olive oil. In general, you can certainly experiment and come up with something from the available products.
Lovely, http://www.woman.ru/home/culinary/thread/3547583/

Other recipes from different cuisines of the world

Each nation has its own national cuisine, which was created by great chefs over many centuries. One of these peoples is the friendly spaghetti lovers, the 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 they love to eat and cook in our countries.

Italian cuisine is simply replete with a variety of delicious sauces: bechamel, marinara, bagna cauda, tomato passata and many other equally famous and mouth-watering dressings. We will devote our article to one of the most common Italian sauces - pesto, which is no less than two hundred years old. It perfectly complements any dish, has an amazing taste and aroma, and most importantly, it is prepared from products that are quite accessible in our countries. Interesting? Then let's get started!

Classic recipe

First, let's look at the classic sauce at home, which is quite simple, and now you will see it. So, to prepare it we will need:

Garlic - 2 cloves;

Olive oil - 150 ml;

Pine nuts - 80 g;

Parmesan - 100 g;

Coarse sea salt.

How to make pesto sauce at home? Homemade recipes for the classic version call for Parmesan, olive oil and basil in the base. Other ingredients are just a taste addition.

If you want to make real pesto sauce, then it is better not to use a blender in this case. To prepare it, you need to stock up on a metal mortar and pestle (it’s better not to use wooden utensils in this case, so as not to dull the amazing aroma of our dressing). So, put the pre-washed and dried basil in a mortar, sprinkle it with a pinch of sea salt and begin to thoroughly grind it until it becomes mushy. After this, gradually add finely chopped garlic and nuts. We continue to pound. Finely grate Parmesan cheese and add it to our basil mixture. Gradually we begin to add olive oil, mix, and that’s it, our classic version of pesto sauce is ready. Bon appetit!

What should a properly prepared pesto look like? The sauce should be bright green in color with a uniform and fairly thick consistency. To thicken, place it in the refrigerator for several hours.

Broccoli pesto

Pesto sauce, a step-by-step recipe for which we will now offer you, can be prepared and using this will give our dish something unusual, aromatic and beneficial for our tired body. You can serve it with spaghetti and all kinds of salads. So, to prepare it we will need:

Small head of broccoli - 1 pc.;

Basil, preferably green - a bunch;

Pine nuts - 50 g;

Half a lemon;

Garlic - 1-2 cloves;

Olive oil - 6 tbsp. l.;

Coarse sea salt;

Ground black pepper.

Cooking process

Wash the broccoli, separate it into florets and begin pounding it in a mortar. If you think 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 chopped garlic, nuts, and bring to a paste-like state. Salt, pepper, add olive oil little by little and mix again. That's it, our pesto sauce is ready. The recipe at home, apparently, is not so difficult to repeat. Bon appetit!

Spicy pesto

Preparing this dish will not take much time, the main thing is that all the ingredients are on hand. This version of the sauce will be ideal for baked meat (alternatively, it can be marinated in such a dressing). It will turn out very tender, with an amazing taste, and most importantly, it will not lose its beneficial qualities. So, to prepare it we will need:

Basil - 1 bunch;

Nuts, preferably pine nuts - 50 g;

Garlic - 2 cloves;

Parmesan - 100 g;

Red chili - 1 pc.;

Olive oil - 100 g;

Coarse sea salt;

Ground black and red pepper.

Cooking process

Grind the pre-washed and dried basil together with salt using a pestle until it becomes mushy. Add nuts and finely chopped garlic. Slowly add olive oil. Peel the pepper, finely chop it, grate the cheese on a fine grater and add it to the basil mixture. Once again, thoroughly grind, and our pesto sauce, prepared at home according to all the rules, is ready. Bon appetit!

Beetroot pesto sauce. Homemade recipe

Regular classic pesto, as mentioned above, is prepared using basil. But the peculiarity of this sauce is that you can easily improvise with the ingredients and replace them with others that are more accessible in our countries, for example, beets. This is a very tasty and rich dressing for spaghetti and meat salads. So, to prepare it we will need:

Young beets - 2 pcs.;

Yalta onion - 1 pc.;

Walnuts or pine nuts - half a glass;

Parmesan - 100 g;

Red chili pepper - half;

Olive oil - 100 g;

Garlic - 1 clove;

Cooking process

We wash the beets well, cook, peel and grind in a blender. Add garlic, peeled nuts and onion. Add olive oil little by little, add salt, sprinkle with pre-grated Parmesan and mix. That's it, our pesto is ready. Bon appetit!

Lemon pesto

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

Zest of one lemon;

Walnuts - half a glass;

Olive oil;

Garlic - 2 cloves;

Parmesan cheese - 100 g;

Parsley - a bunch;

Cooking process

Lemon pesto sauce, detailed recipe which we will tell you now, prepares quickly enough, so you don’t have to think about what you can season the salad and pasta prepared for dinner. So, first, grate the lemon zest on a fine grater and put it in a blender bowl or mortar. Add nuts, garlic, parsley there and chop everything. Gradually add olive oil, Parmesan cheese, salt and mix again. That's it, our pesto sauce is ready. Cooking at home, as can be seen from this recipe, does not take much time. Bon appetit!

Cream pesto

This option is perfect for and will complement it perfectly. To prepare the creamy pesto sauce we will need:

Basil - a bunch;

Pine nuts - half a glass;

Sea salt;

Yogurt - 200 g;

Heavy cream - 60 ml (3 tbsp);

Garlic - 2 cloves.

Cooking process

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

Storage at home

I would like to say a few more words about storing such sauce. Pesto can remain in the refrigerator for quite a long time - from 4 to 6 weeks. It should be stored in airtight packaging. If you want the sauce not to discolor during this time, pour olive oil on top. And one more thing: do not add cheese to the pesto before storing, otherwise it will not last long. It is better to sprinkle before direct use.

If you like Italian cuisine, try making pesto sauce. The recipe at home is no worse than the Italians themselves, especially since you can safely improvise! And which housewife doesn’t love this?

I love coockie so much! Some dishes require great culinary skill and certain knowledge. But I prefer to cook dishes that are light and undemanding in execution. The kind in which you can show your imagination. And having various sauces and dressings on hand, you can experiment as much as you like! I’ll tell you about the sauce, which comes from sunny Italy, from the city of Genoa. Namely, about pesto sauce.

What ingredients are in pesto sauce?

I think everyone has heard about this sauce. Classic pesto is called "Genovese", it is distinguished by a bright and rich green color. His main ingredients are:

olive oil(this is the base of the sauce, so we choose only best product);
fragrant spices , such as basil, parsley, cilantro, rosemary, oregano, arugula or spinach.

It should be mentioned that real olive oil must be obtained from mechanical (cold) pressing method. Produced in this way, the oil retains the natural aroma, taste, and most importantly, all the benefits of olives.

The whole secret of greens is that they must be fresh. It needs to be finely crushed using a mortar or blender.

Another option pesto sauce, which is successful all over the world, is called "rosso". The base, of course, is Provençal olive oil, and sun-dried olive oil gives the red color to the sauce. tomatoes.

TO classical components Pesto sauce includes:

cedar, almond or walnut nuts;
parmesan cheese or any other cheese of your choice hard cheese(it will make the sauce more homogeneous);
citrus juice(you can experiment and add grapefruit, lemon or orange juice);
garlic, salt, pepper or any other spices of your choice;
avocado, ginger, mango will become an original touch and make the sauce unique.

What do you eat pesto with?

It is very convenient to prepare the sauce and store it in the refrigerator. He will come to the rescue if guests suddenly arrive unexpectedly.

Simple vegetables served with pesto make a great cold appetizer. And having cut fresh tomatoes, soft cheese mozzarella and adding a little sauce, you get a classic Italian dish - caprese salad. And making a hot appetizer is as easy as shelling pears! Simply warm up slices of bread coated with pesto in the oven and "bruschetta" ready.

Thanks to the bitter taste of greens and slight sourness, pesto sauce will become great addition for:

pasta, lasagna and others pasta dishes;
puree from potatoes, cauliflower or pumpkin;
meat and poultry dishes;
seafood(mussels, octopus, squid and shrimp);
legume dishes such as peas, beans or chickpeas;
rice dishes, especially for risotto;
vegetable stew.

I recommend marinating the meat in pesto sauce before cooking. Greens will give the meat a unique taste! This could become your signature culinary secret.

What are the benefits of pesto sauce?

According to the recipe, the sauce is prepared only from fresh ingredients, which have not undergone heat treatment. This allows us to say that it contains a fairly large amount vitamins and microelements, among which:

calcium;
potassium;
magnesium;
phosphorus;
zinc;
copper and many others.

Sauce Pesto is very beneficial to the human body! It stimulates the immune system, reduces bad cholesterol, removes toxins and generally improves function digestive system.

Although pesto is a fairly high-calorie sauce, this does not prevent it from being a welcome guest on the table of a housewife who watches her figure. After all, the calorie content is only healthy fats! The consumption rate is approximately one to two tablespoons per day.

If you buy a ready-made product in a store, read compound as carefully as possible. Avoid unnecessary preservatives and don't forget about individual intolerance products.