How to make pesto sauce at home

Sauce "Pesto" got its name from the word "crush", "trample." In Italian restaurants and cafes, this sauce is served everywhere. Pesto is successfully combined with fish and meat dishes, side dishes and even desserts. An interesting green color looks favorably on the plate, it is smeared on bread toast and added to the pizza. For this reason, many people are interested in pesto cooking technology, which we will talk about today.

Classic pesto

• garlic teeth - 2 pcs.
• fresh basil - 1 bunch
• pine nut - 45-50 gr.
• Parmesan - 50 gr.
• olive oil - 90 ml.
• lemon juice - 25 ml.

1. Take care of the preparation of the products. To start, clean the garlic teeth and pass them through the press. Wash the greens, chop. Chop the cheese with a grater and combine with garlic.Add basil, immerse the ingredients in the mortar.
2. Optionally, you can use a blender or a food processor, but using a mortar to make pesto is easy. Add olive oil, continue to crush.
3. You should get a paste of uniform consistency. Season the contents with salt, pour in lemon juice and cool the sauce in the refrigerator.
4. Pesto is advantageously combined with almost all dishes or garlic croutons. If you cannot consume the entire portion at once, simply freeze the sauce or send in a glass jar in the cold.

Pesto with arugula

• Parmesan cheese - 45 gr.
• fresh arugula - 0.1 kg.
• olive oil - 0.1 liters.
• garlic tooth - 3 pcs.
• walnut - 45 gr.

1. Remove the arugula from the stems, rinse under a tap and leave to dry on towels. Cut the leaves finely, fry the walnut in the pan without the oil beforehand.
2. Peel the garlic, press it through the press. Crush the nuts into a crumb, mix with arugula and other ingredients. Pour in the butter, add the grated cheese.
3. Season with pepper and salt to your taste, then transfer to the mortar (blender, meat grinder, combine). Get from the components of uniformity.Serve with crackers or croutons.

Creamy Pesto Sauce

• olive oil - 65 ml.
• Fresh basil - 15-20 grams.
• pine nut - 30 gr.
• Parmesan cheese - 45 gr.
• butter - 25 gr.
• garlic teeth - 2 pcs.
• Cream thick, fat - 110 ml.

1. Wash the basil, let it dry. Cut the garlic dolechkami, chop a nut, rub the cheese. Immerse the ingredients in the bowl of the blender and scroll to grinding.
2. Add salt to your taste, add ground pepper if desired (can be chili). Enter the softened butter, mix again. Combine with cream and olive oil, achieve uniformity.
3. Pesto sauce is best served at room temperature. But lovers prefer to cool it beforehand, and then combine it with pasta or mushroom dishes.

Mozzarella Cheese Pesto

• Parmesan cheese - 40 gr.
• Mozzarella cheese - 40 gr.
• fresh tomato - 90 gr.
• olive oil - 0.1 liters.
• Fresh basil - 50 gr.
• garlic cloves - 2 pcs.

1. Wash the tomatoes, free them from inedible parts. Chop into cubes or circles. If the skin is thick, remove it. Parmesan grate, finely chop the mozzarella.
2. Rinse the basil, dry on towels before leaving moisture.Garlic free from the husk, skip through the crush. Combine all the ingredients according to the recipe, except tomatoes.
3. Season pesto sauce with salt and pepper. Then beat well with a blender until smooth. Add tomatoes, serve with your favorite second courses.

Pesto with vinegar and nuts

• Table vinegar (6%) - 20 ml.
• hard cheese - 40 gr.
• soft cheese - 90 gr.
• cherry tomatoes - 6 pcs.
• basil - 20 gr.
• garlic cloves - 3 pcs.
• nuts (almond, cedar or walnut) - 50 gr.
• olive oil - 120 ml.

1. Put the soft cheese in the bowl of the blender, and put the hard cheese through the grater and mix with the first component. Rinse and dry the basil in advance, also add to the common bowl.
2. Pass the garlic through the press, fry the nuts in a dry frying pan and send to the blender bowl. Pour in olive oil, pepper, add salt to your taste.
3. Combine all the ingredients with vinegar. Scroll to the state of gruel. Wash tomatoes, dry, cut into 2 parts and combine with pesto. Serve the pasta sauce with mushrooms or chicken.

Cedar Pesto

• basil - 55 gr.
• Parmesan - 60 gr.
• pine nuts - 50 gr.
• olive oil - 125 ml.
• garlic - 3 cloves

1. Thoroughly rinse the basil with running water, shake and blot with a paper towel to get rid of excess moisture. Peel the garlic and chop into large pieces. Cheese rub on a fine grater.
2. Send all the ingredients in the bowl of the blender, turn the products into a homogeneous mass. If you want to get a more airy composition, additionally beat a homogeneous mass with a mixer. The number of ingredients you can take to your taste.

Parmesan Pesto

• fresh tomatoes - 240 gr.
• pine nuts - 25 gr.
• basil - 30 gr.
• ricotta cheese - 75 gr.
• olive oil - 35 ml.
• Parmesan - 40 gr.
• Freshly ground pepper - 3 gr.
• garlic - 2 teeth

1. To prepare a fragrant sauce with a unique taste, it does not take much time. In addition, the product will be quite low-calorie. In 100 grams of the composition will be only 145 Kcal.
2. Wash tomatoes thoroughly. Next, chop them in small slices, send to a hot, dry frying pan. Dry vegetables a little, getting rid of excess moisture. In parallel, rub the cheese on a fine grater. Basil wash, garlic, clean from the shell.
3. Send to the food processor all the ingredients presented in the recipe. Turn on the home appliance, wait for the moment when the food will turn into a pasty consistency. Ready sauce can be stored in the refrigerator for 2 days.

Pesto salad

• Corn Salad - 120 gr.
• cedar nuts - 65 gr.
• fruit balsamic vinegar - 45 ml.
• beets - 3 pcs.
• goat cheese - 210 gr.
• basil - 25 gr.
• Parmesan - 60 gr.
• garlic - 3 teeth
• olive oil - 130 ml.

1. Wash the roots and send to cook until ready. After that, cool the beets and chop into slices. In the bowl of the blender, place the washed basil, half the weight of nuts, olive oil, garlic and grated parmesan, salt.
2. Arrange the chopped beets on the platter, put the goat cheese on the root vegetable. Add salt to taste, sprinkle with balsamic vinegar, sprinkle with the remains of pine nuts. Serve prepared sauce in a separate container.
3. Salad is recommended to serve in a warm form in portions. For a more unique taste, beets can be baked in an oven at a temperature of 190 degrees. Also, the dish will not be superfluous celery and lemon juice.

Spaghetti with pesto

• filtered water - 1.4 l.
• Parsley - 40 gr.
• spaghetti - 600 gr.
• basil - 60 gr.
• Parmesan - 80 gr.
• garlic - 4 teeth
• cedar nuts - 45 gr.
• olive oil - 120 ml.

1. Send a pot of water to the stove, wait for boiling. Do not forget to salt, given the taste preferences. After the first bubbles appear, place the spaghetti into the container. Boil the pasta for 8 minutes.
2. Throw back the spaghetti after boiling into a colander, wait for the liquid to drain completely. At the same time proceed to the preparation of the sauce. Clean and prepare all the ingredients in the usual way. Send food to the food processor.
3. Get a uniform sauce. If necessary, add olive oil to the mass. The mass should drain from the scapula. Put a dish on a plate in a slush, watering it over the sauce. Decorate spaghetti with greens.

Practical recommendations

1. When purchasing fresh basil, you should know that it is necessary to add exclusively green leaves to the classic sauce making recipe.
2. To prepare a unique sauce for taste and flavor, the proportions need to identify yourself. You can add various herbs and nuts to pesto.
3. It is mandatory to use extra virgin olive oil when preparing the sauce. Storage of finished pesto should be carried out in a sealed glass container.

Pesto is a true Italian sauce. In this country, it is preferably served with pasta, eaten with crackers or croutons. For a moment to plunge into sunny Italy and to delight guests, prepare pesto using the chosen technology. You can add your favorite ingredients to create a unique recipe.

Video: recipe of italian pesto sauce