Each dish has its own unique flavor that appears during cooking. But in most cases, hearty main courses acquire their taste by adding different sauces. Pesto is such a delicious, wonderful addition..
Briefly about the sauce
Italian pasta is the main national dish that is prepared in every region of the country. However, each locality prefers to use its characteristic additives to the traditional dish. This is how the popular Pesto sauce appeared in the province of Genoa, in the Liguria region..
The origin of the recipe for Italian flavored additives to the world-famous pasta is considered to be the time of the Roman Empire. However, the first entry, which documents the appearance of the sauce, was made a little over 150 years ago..
Interestingly, “Pesto” is perfect not only for pasta. It can be used as a piquant aromatic additive to meat and seafood dishes, changing the classic set of ingredients..
Unchanged is only the basic method of cooking, which is to use a marble mortar with a wooden pestle. You can replace the old kitchen equipment with a blender and a mixer, but even the name of the sauce literally translates as “grind”, “crush”, “crush”.
|Parmesan cheese –||60 g|
|fresh basil –||60 g|
|olive oil –||6 tbsp.|
|garlic –||10 g|
|pine nuts –||20 g|
|salt –||3 g (pinch)|
|Time for preparing: 15 minutes||Calories per 100 grams: 446 Kcal|
You can make the “Pesto” sauce yourself at home, giving an unusual and rich taste to meat or fish dishes. In the absence of real sheep cheese, it is best to make a replacement only in the form of hard Parmesan cheese. Other options for this cheese selection will simply not match the classic recipe..
The cooking process should begin with the preparation of products. To do this, grate hard cheese finely grated. Basil wash, get rid of excess moisture using a paper towel. Peel garlic, cut into small slices, plates.
To achieve a uniform consistency, pour the oil in portions of one tablespoon. In a mortar, add basil, salt and chop the greens to a mushy mass.
After add cheese, nuts, garlic, butter. It should be pounded with a wooden pestle until uniform, gradually pouring in the remaining olive oil..
Having reached the necessary consistency – a thick, green, soft mass, you can serve “Pesto” to the table. If the kitchen does not have a mortar and pestle, you can use a blender to create the sauce..
Sicilian Pesto Sauce Recipe
To create a tomato sauce version you will need:
- basil leaves – 30 g;
- pine nuts – 20 g;
- fresh tomatoes – 250 g;
- Ricotta cheese – 70 g;
- olive oil – 30 ml;
- Parmesan cheese – 30 g;
- salt – 1 tsp. (no slide);
- ground pepper – 1 pinch;
- garlic – 1 prong.
To create an aromatic additive takes only ten minutes using a food processor. In a hundred grams of the same beautiful sauce will contain only 143 kcal.
Start preparing products with tomatoes. They should be cut in half, squeeze out a little juice from tomatoes or dry in a dry frying pan, eliminating excess moisture. Two kinds of cheese grind on a fine grater. Rinse basil leaves and peel garlic.
Put tomatoes, basil, nuts, parmesan cheese, pepper, garlic, and salt into a food processor. Stir until smooth, add ricotta cheese and butter. Mix the products again to create the sauce. This option of making sauce allows you to store it in a cold place just a couple of days..
Fragrant Pesto with Walnuts and Parsley
Another wonderful cooking option for Pesto is to change ingredients to cheaper, affordable ingredients. Thus, expensive pine nuts are replaced by peanuts, walnuts, but no less fragrant parsley is added to the fragrant basil. To create the sauce will need:
- walnut kernels – 20 g (4 pcs.);
- peanuts – 12 g (1 tbsp);
- parsley – 30 g;
- hard cheese – 60 g;
- basil – 60 g;
- olive oil – 60 ml;
- garlic – 10 g;
- lemon – 30 g (1/4 part).
Using a blender in the cooking process allows you to make the sauce in twenty minutes. The energy value of four servings will be equal to 353 kcal per 100 g of “Pesto”.
Peeled nuts during the preparation of products must be crushed by hand or with a knife. Peel the garlic, cut it into slices, slightly press down for juice. All greens crumble. Finely grated cheese.
In a blender, you should put all the ingredients, and the cheese in the last turn, and squeezing juice from the lemon. Add oil only in the process of mixing in small portions. Grinding all the products, you should get a thickish light green pesto sauce, which is stored in a cool place, served to meat dishes, spread on black bread with a slice of tomato and cheese.
The President of the Consortium of Genoa sauce each year raises the question of preserving the traditional classic recipe flavored “Pesto”. Many existing options for the creation of this dish allows you to choose the very sauce that will appeal to friends and relatives. But the culinary subtleties in creating it are:
- When choosing a basil, it should be remembered that the traditional recipe implies the constant use of the green leaves of this fragrant greenery;
- The proportions and the number of individual components is regulated independently by the choice of the cook;
- Mint, arugula, dill, as well as peanuts, almonds, hazelnuts may be present in the sauce;
- It is obligatory to use only olive oil, and also preferably of the first spin – Extra virgin.
Italian sauce should be stored in a sterilized container, which should be glass. It is usually put in the refrigerator, but the shelf life is not more than two days.