Pesto sauce
Pesto sauce "Pesto" is a popular Italian sauce made from basil, olive oil and cheese. Pesto "Pesto" is perfect with a variety of pasta, as a salad dressing, and will complement the flavor of fish and meat dishes. Pour this sauce over cutlets or baked fish, and you will be surprised how much the flavor of the dish will be enriched. Classic "pesto" is prepared in a marble mortar with a wooden pestle, but the age of progress has simplified and accelerated the process to the maximum - grind all the ingredients in a blender and voila, the sauce is ready!
Like any classic, "pesto" has acquired a huge number of variations - part of basil is replaced by dill, cilantro, parsley or spinach, mint or ramson are added, pine nuts are replaced by cashews or walnuts. I offer you the classic version, and then experiment, add your own ingredients and discover new flavors - I'm sure everything will work out!
Composition:
- basil - large bundle,
- parmesan - 50 grams .
- garlic - 3 cloves
- cedar nuts - about 40g .
- olive oil - 100 ml
Preparing "pesto" sauce:
Dry the pine nuts lightly in a dry frying pan.
Basil rinse with cool water and dry.
Pick the leaves off the stems and place in the bowl of a blender.
Peel the garlic, chop into petals, and add to the basil.Peel the garlic, chop into petals, and add to the basil.
Grate the cheese.
To the basil, add the cheese, pine nuts, and pour in 3 tbsp of olive oil.
Chop everything in a blender, gradually adding the olive oil.
The sauce doesn't need to be chopped until smooth, just enough to get the ingredients chopped and blended. It doesn't have to turn into a smooth mass!"
Taste the sauce, you may want to add a little salt (if the cheese is not salty enough).
Taste the sauce, you may want to add a little salt.
Transfer the finished sauce to a glass jar with a lid and store in the refrigerator for up to 5 days.
Transfer the sauce to a glass jar with a lid and store in the refrigerator for up to 5 days.
Have a good appetite!
