How pesto is made. Pesto sauce - a recipe for cooking at home, what it is eaten with and what to serve

Pesto sauce: the best recipes.

Those who like to cook delicious dishes will not be superfluous to write down the recipe for spicy Italian pesto sauce in their notebook. The composition of the dressing is simple, but very unusual.
A small amount of it gives such a unique taste that the same dish cooked with sauce and without it radically changes its taste.

What is pesto sauce and what is it made from?

Italian dressing ingredients

The indisputable fact is that the classic pesto recipe has existed for about 200 years. The liturgical founders of the popular sauce prepare it with five main components:

Extra virgin olive oil
basilica
Pine nuts
Hard parmesan cheese
garlic

Components are subject to change. Let's take a look at these recipes below.
The key to real pesto is the long-standing Italian tradition of making the sauce using marble mortar and wooden pestle
You can save time by using modern harvesters. But keep in mind that the taste of basil deteriorates when interacting with metal.
The preparation of the sauce does not require heat treatment
It is prepared by long-term grinding of all products with a pestle, in a marble mortar.
The finished product has a light thick consistency. Has a fresh spicy aroma
The sauce should be thick, but at the same time not too dry or wet.
The required density is achieved by adding olive oil and cheese.

classic pesto recipe

The main component of the classic sauce is basil, not pine nuts, and extra expensive exclusive cheese. It is the basil that colors the pesto in a bright emerald color, gives it a peculiar aroma and taste, which makes this sauce easily recognizable.
Since purple basil gives a completely different flavor, it is strictly forbidden in the classic recipe. Italian chefs do not use this type of greens - this is inherent in Slavic and Caucasian cuisine.

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

bunch of basil
1-2 garlic cloves
0.5 st. olive oil
3 art. l. pecorino
6 art. l. grana cheese
Handful of pine nuts
Salt to taste

Cooking:

Wash greens and dry
Grind in a mortar to preserve the juice. If you mash the basil in a blender, it will dry out there and lose its taste.
We throw nuts, garlic, salt, mix thoroughly
Add butter, pecorino, cheese
Finally, everything is well kneaded

Recipe from an old cookbook:

Plucked in the vastness of the Pra region, fragile basil leaves
Olive oil made in Liguria
Harvested in Italy fresh harvest of pine nuts (pinia seeds)
Hard cheese Parmigiano Reggiano or Grana Padana
Sheep's milk cheese from the island of Sardinia
Vessaliko dried garlic
Coarse ground sea salt

Cilantro Pesto Sauce: Recipe with Walnuts

Ingredients:

Cilantro - 30 g
Garlic - 20 g
Olive oil - 150-200 g
Walnuts - 100 g
Salt - a pinch

Cooking steps:

Wash and chop herbs and garlic
Drizzle with oil, add salt
Beat with a blender until completely crushed
We clean the nuts, pour into the resulting mixture
Beat until a homogeneous mass is obtained.

Parsley Pesto Sauce: Recipe with Walnuts

Products:

Fresh parsley - 1 small bunch
Cilantro - 0.5 of the size of a bunch of parsley
Pepper and salt - at your discretion
Olive oil - 2 tbsp.
Lemon juice - 1 tsp
Garlic - 1 clove
Peeled walnuts - 1 tbsp. l.

Technological process:

All components of the dish, without oil, grind in any convenient way
Slowly add olive oil
Beat in a food processor until a thick, homogeneous consistency

cashew pesto recipe

Main components:

Cashew nut - 250 g
Water - 1 tbsp.
Salt - 1 tsp
Lemon or lime juice - 1.5 tsp
Green basil - 30 g
Asafoetida, ground ginger, pinch of shamballa

Recipe:

Soak nuts for 2-3 hours
Then drain the water and dry
Combine with greens using a blender
The resulting homogeneous mass is seasoned with lime juice and seasonings.
mix
The sauce is ready

Video: Wrong but cheap pesto recipe

Arugula Pesto Recipe

Original pesto with arugula

Arugula - 350 g
Garlic - 3 cloves
Chopped almond or pine nuts - 250 g
Olive oil - 200 ml
Parmesan finely grated - 100 g

Cooking:

We wash the grass leaves, dry with a paper towel
Cut into large pieces, process in a blender
Add garlic cloves and shredded cheese
Whip
Pour in olive oil
mix
The cheese has enough certain taste qualities that do not require additional seasonings. So don't add salt to the sauce.

tomato pesto recipe

Tomatoes in pesto

Ingredients:

Mozzarella cheese - 130 g
Dried tomatoes - 7-9 pcs.
Garlic - 3 cloves
Parmesan - 60 g
Forest pine nuts - 35 g
Extra virgin olive oil - 130 g
Balsamic vinegar - 1 tsp
Salt, ground black pepper - to taste
Dill, mint - 50 g each

Cooking steps:

Cut tomatoes into small pieces
We wash the greens, grind in a mortar with garlic
Add alternately: grated cheese, nuts, butter
We grind everything carefully, as each product is added.
The procedure is very long
The sauce is ready when the mass takes on a uniform consistency.
Add vinegar at the end

Video: Well, very tasty - Red Pesto sauce!

Jamie Oliver pesto recipe

Secrets of experienced chefs

Large clove of garlic - 1 pc.
Freshly ground black pepper, sea salt - 3 g each
Fresh green basil -3 handfuls
Pine nuts, grated Parmesan cheese - 1 handful
Olive oil - any amount, adjust the density of the sauce
Freshly squeezed lemon juice - a few drops

Preparation procedure:

Grind garlic cloves with salt and basil with a pestle in a mortar
We put the nuts there, grind again
We spread the resulting mass in a bowl, add 1/2 of the cheese
Stir, pour in a little oil - just enough so that the sauce is the desired density
Next, gradually add the rest of the cheese, diluting the sauce with oil, while maintaining the desired consistency.
At the very end, season with lemon juice and pepper

spinach pesto recipe

Let's try to make a sauce without nuts.

Spinach - 450 g
Basil -100 g
Fresh Garlic - 1 clove
Lemon juice - 1 tsp
Parmesan - 40 g
Olive oil - 100 ml
Coarse salt, any pepper - at your discretion

Cooking:

Wash spinach and basil leaves, squeeze dry
We rub cheese
All products, excluding oil, are processed in a blender to an even, dense mass.
Add the oil in batches while the blender is running.
Ready sauce can be stored for no more than two weeks

Wild garlic pesto recipe with walnuts

The Germans prefer this sauce based on wild garlic

Cooking in advance grocery set:

Dill sprigs - 2-3 pcs.
Parsley - 0.5 bunch
Ramson - a good bunch of grams per 100
Hard cheese - 50 g
Walnuts (peeled) - 5-6 pcs.
Olive oil - 80 ml
Salt - not a big pinch

Let's do it slowly:

We wash the greens well, dry
Cut the leaves from wild garlic, chop with a knife along with dill and parsley
Transfer to a blender, sprinkle with a little salt, beat
A sprinkle of finely chopped nuts and grated cheese
Blend until puree
Add olive oil, pound by hand until smooth
We serve wild garlic pesto on a black loaf, croutons

italian pesto recipe

Unique correct composition

Real Italian pesto requires preparation:

Young basil harvested in Genoa - 140 g
Roasted cedar nuts - 60 g
Grated cheese: "Parmigiano Reggiano" - 120 g, sheep's cheese "Pecorino" or "Fiore Sardo" - 80 g
Garlic - 4 cloves
Olive oil (cold pressed) -160 g

Process technology:

Preferably crush the garlic seeds and hazelnuts in a marble mortar
Sprinkle with coarse salt, add green leaves
The blender oxidizes the basil, the unique emerald color is lost and turns brown. Therefore, we gain patience, grind all the components manually with a mortar
Once creamy, add cheese.
Mix again with pestle
The last step is to add oil.

basil pesto recipe

A very interesting recipe for not only tasty, but also very healthy hot sauce for immunity.
Components:

Basil - 2 bunches
Chili pepper - 1 pc.
Walnuts - 2 tbsp. l.
Olive oil - 180-200 ml
Sea salt, paprika, parsley - 2.5 g each
Garlic - 1 large clove
Hard cheese - 35 g

Progress:

Roasting walnuts in a frying pan
Crumble greens and roasted nuts with a combine
Slowly pour in the oil, continue beating.
We mix the grated cheese product, spices, hot peppers cut into slices
Suitable for meat dishes and for the prevention of colds, as a separate product before meals

Video: How to make Italian Pesto Sauce?

avocado pesto recipe

We achieve an unusual delicate taste with the help of avocado

A very bright and appetizing sauce will help cheer you up and tune in to positive emotions.

Ingredients:

Basil red - 50 g
A small avocado - 1 pc.
Garlic - 2 cloves
Almond - 1 tbsp.
Zest of one lemon
Olive oil - 2 tbsp
Salt, a mixture of peppers - at your discretion

Cooking:

We put all the products in the mixer, except for the avocado and olive oil extraction, grind well
Add remaining ingredients, beat
If the dressing turned out to be thick, dilute it with boiled water.

pizza pesto recipe

Composition of dishes originally from Italy: pizza and pasta

Basil, dill - 1/2 bunch each
Extra Virgin Olive Oil - 5 tbsp. l.
Any nuts - 3.5 tbsp. l.
Any hard cheese - 60 g
Garlic - 3 cloves

We actively beat all the ingredients with any electric kitchen assistant, or grind with a pestle and mortar.
The paste should not be too thick. Add more oil if necessary.

Pesto Sauce - Harvesting for the Winter: Basil Recipe

Winter storage methods

1 option

Ingredients:

Basil and mint leaves - 130 g each
Small garlic - 4 cloves
A handful of any nuts
Olive oil - 100-200 ml.

Cooking:

Blend all ingredients in a blender until smooth.
Pour into small sterilized jars.
Pour oil on top, so that the puree is covered with an oily layer of 1.5-2 cm
Close with a tight lid
Store in the refrigerator

Option 2

Ingredients:

Parsley and basil - 1 large bunch each
Cream cheese - 210 g
Odorless vegetable oil - 200 ml
Mint - 7-10 sprigs
Hazelnuts or walnuts - 60 g
Fresh Garlic - 5 cloves
Lemon juice - 2 tbsp. l.
Pepper and sea salt - to your preference

Cooking:

First, beat, in any convenient option, greens
Then combine it with nuts and cream cheese
Next, pour the lemon juice, then put the garlic
After thorough whipping at each stage, at the end, add refined oil
Arrange in a small glass container
We make a thin oil protection on top of the workpiece
Store in the freezer

What is pesto sauce eaten with, what is it suitable for, how to use it?

Combination of dressing with other products

The gravy is perfect for almost to all meals:

To Italian pasta and our classic macaroni
To sandwiches
For meat and fish recipes. Salmon varieties of fish are especially tasty with this dressing.
Perfectly harmonizes with vegetables
Add - to the first and second courses

The composition of the sauce varies from region to region. Knowledgeable chefs experiment in different ways, and add a variety of ingredients to the gravy, thereby updating the flavor notes.

Provencal chefs, unlike Genoese ones, do not add cedar nuts. They are occasionally replaced with almonds, and spicy sprigs of mint are timed to the traditional basil.
Sicilian pesto contains tomatoes and almonds, but there are practically no basil leaves in it.
Germanic sauce is made from kalba (ramson), not basil.
It is a very common phenomenon when expensive pine nuts are replaced with nuts at a more affordable price in pesto.

Prepare any of the suggested options, and then experiment by changing or adding new ingredients. You will immediately feel how the taste of ordinary dishes has changed, turning into bland over time.

Video: Zucchini Pesto Sauce

A long time ago, the Italians came up with this delicious sauce made from fresh basil, olive oil and pine nuts, and it has since begun its journey around the world. It also came to us a long time ago, but if you still haven’t tried real Italian pesto sauce, then it’s time to cook it and join the ranks of its fans.

Pesto sauce is served primarily with pasta, various pasta dishes, spaghetti. This is probably the first dish that comes to mind. But pasta is not limited to everything. When you try to make pesto at home, you will understand by its taste alone that it is perfect for chicken, fish, and even meat dishes. There are recipes for making pizza with pesto sauce, it can be added to soups and salads. It's delicious to spread this sauce on bread. Imagine fresh bread or toasted brown toast with a fragrant green sauce.

Now for the preparation of pesto sauce, a blender is most often used, submersible or with a large bowl. But some cooks, including professional chefs, use manual methods of grinding ingredients, such as a mortar. Perhaps a slightly different sauce will taste in a mortar. Due to the fact that greens, nuts and garlic are not just cut with rapidly rotating knives, but, as it were, are crushed, let out more juice.

Classic Italian Pesto - Easy Recipe

A modern version of pesto sauce is made from a fairly simple set of ingredients. As a result, we get a very fragrant and fresh sauce of basil leaves, olive oil and pine nuts. Sea salt and pepper are added for taste. This is a basic recipe that some cooks are starting to modify by replacing herbs and nuts, as well as adding other products.

You will need:

fresh basil leaves - 100 grams;
pine nuts - 100 grams;
parmesan - 100 grams;
olive oil - 50-100 ml;
garlic - 2-3 cloves;
salt and freshly ground pepper to taste.

Cooking:

1. Grind the garlic and pine nuts with a blender, immersion or with a bowl. It is necessary to achieve a small crumb.

2. Wash and dry fresh basil. Extra water in the sauce is not needed. Separate the leaves from the stems and put the leaves in a blender with the nuts and sauce.

3. Grate the parmesan. It can be both small and large, since the cheese will be crushed again in a blender. It is best to take the Parmesan in a piece and grate it yourself. But if it doesn’t work out at all, take a dry one, which is sold in stores. But remember, sometimes it is not made entirely from natural cheese, read the composition.

4. Pour 50 ml of olive oil into the blender. This part will be for the initial grinding, and we will need the remaining 50 ml in order to bring the pesto sauce to the desired consistency.

5. Grind all the components of the sauce in a blender to a mushy form. The nuts should turn out a little crumbs, and the basil leaves in small pieces. If desired, you can grind in your favorite texture, a little larger if you like pieces of nuts, or smaller if you want a smooth and very delicate sauce.

6. Transfer the finished sauce to a gravy boat or small cup. You can immediately add to dishes. The sauce also keeps well in the refrigerator and can be prepared ahead of time.

Bon appetit!

Pesto sauce can have very interesting variations. It is difficult to say how its inventors and lovers of culinary traditions feel about this, but I am for the fact that the dish can be modified to your taste. You can also make a delicious sauce from walnuts, although its taste will differ from the option with pine nuts. If you love walnuts or if you have them on hand, feel free to prepare pesto with walnuts. It will be delicious!

You will need:

fresh basil - 50 grams;
walnuts - 50 grams;
olive oil - 6 tablespoons;
garlic - 3 cloves;
parmesan cheese - 50 grams;
lemon juice - 1 teaspoon;
salt and pepper to taste.

Cooking:

1. Take fresh Parmesan and grate it on a very fine grater. You can on a special parmesan.

2. In a blender bowl or bowl (if you have a submersible) put fresh basil leaves. It can be green or purple as per your taste. You can make a mixture of different varieties of basil, then you get a beautiful dark green sauce. Do not use stems for sauce.

3. Peel and lightly fry the walnut kernels to make them crispy. Add to blender.

4. Add peeled garlic cloves. Grind all products to a thick cereal mass. To facilitate the process, you can add olive oil during the grinding process.

5. Add oil to the sauce and bring it to the desired consistency. Squeeze fresh lemon juice and add to the sauce, mix and taste. Add salt and pepper to taste.

The original pesto sauce with walnuts is ready. It's time to prepare the main course or toast crispy toast.

Ramson is a forest wild plant with beautiful dark green oblong leaves. Slightly pungent in taste with a garlic smell. Some people like to make a salad out of it or cook spring cabbage soup, and I suggest making pesto sauce from wild garlic. Add to it ground nuts, silent oil, and you can even not put garlic, the grass itself will give sharpness. For wild garlic lovers, this version of the sauce is very suitable.

You will need:

wild garlic leaves without stems - 200 grams;
olive oil - 150-200 ml;
a mixture of nuts - 200 grams;
salt to taste.

Cooking:

1. Rinse and dry thoroughly fresh wild garlic. Then separate the stems from the leaves.

2. Put the leaves in the blender bowl and pour in the nuts. Salt to taste and drizzle with olive oil.

3. Grind all the contents to a thick, gritty mass.

Wild garlic pesto sauce is ready. It is best to use it fresh, but you can also put it in the refrigerator, for this close it in jars, and pour a spoonful of oil on top, this will allow the sauce to last longer. This sauce is perfect for potatoes or meat.

Delicious, homemade and very budget option for the sauce. Whose beds with fresh parsley turn green in the country practically won the lottery. Indeed, for such a delicious sauce, the freshest herb is needed. Parsley sauce turns out to be very fragrant and healthy, but a slightly darker shade of green, which is easy to explain, yet the basil is brighter. In order to make it delicious, add garlic and parmesan.

You will need:

fresh parsley - 1 bunch;
garlic - 1-2 cloves;
walnuts - 100 grams;
parmesan - 50-100 grams;
olive oil - 5 tablespoons;
salt and black pepper to taste.

Cooking:

1. First, fry the walnuts in a dry frying pan. Wait until they begin to crackle when frying and crunchy in taste. Don't forget to stir them often.

2. Place clean and dry parsley in a blender. It is best to use only the leaves, without the hard stems.

3. Cut the Parmesan cheese into small cubes to make it easier to chop with a blender.

4. Peel the garlic and cut in half.

5. Put everything in the blender bowl or in a bowl if the blender is submersible. Drizzle with oil, salt, pepper and grind until you get a thick slurry. If it's too thick and doesn't mix well, add more oil.

Two pesto options: classic and budget - video recipe

And to complete it, you can watch a wonderful detailed video on how the sauce is prepared according to the classic recipe and how to make it on a budget, but no less tasty, fellow from the usual greens and cheese. You will definitely like both options and will use them more often in your kitchen.

Eat more fresh herbs and delicious dishes from it. Accepted appetite and good health!

The popular Mediterranean pesto sauce is easy to make at home. In modern realities, it is prepared using kitchen units with a cutting device: a meat grinder or a blender, and the original way of making pesto involves grinding the ingredients manually in a mortar. The main components of the traditional sauce are basil, olive oil, Parmesan cheese and garlic, but today there are many variations of it using different products. As for the use of pesto in cooking, it is the widest. Green sauce is added to pasta (pasta), spread on bread, poured over fish and meat.

traditional italian pesto

Cooking time: 15 minutes.

Quantity: 370

This is a basic recipe for homemade pesto sauce, which can be modified if desired and with some culinary experience. The main emphasis before preparing the sauce should be on the choice of products: basil should be fresh with whole, undamaged leaves, and pine nuts should not be bitter.

Ingredients

Servings: - + 1

Pine nuts 100 gr.
fresh basil 100 gr.
parmesan cheese 100 gr.
olive oil 100 ml.
Garlic 3 cloves
Salt and ground pepper - to taste

15 minutes. Seal

The finished sauce can be stored in a sealed container in the refrigerator for up to 3 weeks.

Pesto Sauce with Dried Tomatoes

This variation of Italian pesto sauce favorably complements the taste of pasta, but tomato pesto is also harmoniously combined with many other dishes. Tomatoes can be dried on their own or use a ready-made store product.

Ingredients:

1 bunch of basil
200 g sun-dried tomatoes.
80 g of cedar nuts.
70 g parmesan.
120 ml olive oil.
2 cloves of garlic.

Cooking process:

Grind sun-dried tomatoes in a blender. If you are going to carry out the drying process yourself, get ready for a long wait: it takes about 6 hours to dry the tomatoes in the oven, and even more in the dryer. But you can use baked tomatoes instead of dried ones - at an average temperature they are baked for 1-1.5 hours. Of course, the store-bought version will greatly speed up the process of making pesto.
Place chopped tomatoes in a separate bowl.
Place the pine nuts in a blender and grind them to the size you need. The sauce of a delicate consistency goes well with pasta, and with dense inclusions it serves as a delicious spread on bread.
Grate the Parmesan cheese and send it to the blender with the garlic along with the nuts.
Wash the basil, dry the leaves and separate them from the branches, pour into a blender. Pass everything together through the cutting tool of the blender.
Add olive oil and sun-dried tomatoes to the bowl, turn on the blender for a few seconds and skip the entire list of ingredients.

Sun-dried tomato pesto sauce is often used to lubricate pizza, added to risotto.

Pesto sauce with basil and arugula for the winter

Pesto sauce can be stored for a relatively long time in the refrigerator and can be reliably kept fresh for several months in the freezer. The arugula in this recipe gives not only a pronounced flavor, its leaves contain mustard oil, which is famous for its preservative properties.

Ingredients:

1 bunch of basil
1 bunch of arugula.
150 ml olive oil.
60 g of pine nuts.
Salt.
2 cloves of garlic.
Hard cheese (for a recipe that involves storing the sauce in the freezer).

Cooking process:

Grind the washed and dried leaves of basil and arugula in a blender. Stems of these herbaceous plants should not be allowed to get into the sauce, as they give too bitter a taste and can spoil the dish.
In a blender, add pine nuts, garlic to chopped greens and chop everything together. If you are going to store the sauce in the refrigerator, add more garlic.
Mix chopped ingredients together, salt. When storing by freezing, olive oil and, if desired, grated cheese should be added at this stage. Mix everything, arrange in portion bags, making sure that there is no air left in them, and send the sauce to the freezer.
If the sauce will be stored in jars in the refrigerator, then after adding salt to the chopped ingredients, transfer it to sterile jars, pour in olive oil and cork with lids. You can't add cheese.

Sauce in jars can be stored in the refrigerator for a month, and frozen - 3-4 months.

Pesto with green peas, pistachios and mint

This recipe is a far cry from the traditional Italian pesto with basil and pine nuts. But since "pesto" means "pounded" or "chopped", then this sauce has the right to be called that. Moreover, it also turns out green, and it uses olive oil.

Ingredients:

Green peas - 250 g.
Peeled pistachios - 50 g.
Olive oil - 150-200 ml.
Parmesan (optional)
Garlic - 2-3 cloves.
Mint leaves - 5 sprigs.
Salt.

Cooking process:

Throw fresh green peas into boiling water and boil for 3 minutes. Defrost frozen chickpeas first.
Drain the peas in a colander and immediately rinse with cold water to preserve a brighter color.
Place pistachios in a blender and chop finely.
Add the garlic to the pistachios, then the washed and dried mint leaves.
Grate the cheese. You can do without it, then you get a sauce of exclusively vegetable composition. If you use parmesan, then grated it should also be sent to a blender.
Add boiled peas and half a serving of olive oil to the ingredients, chop everything together with a blender.
Put the resulting homogeneous mass on a plate, pour in the remaining oil, salt if necessary.

This sauce doesn't last long, so enjoy it right away by spreading it on toasted bread or adding it to Italian pasta.

Spinach pesto sauce

Spinach pesto sauce differs from the traditional one by the presence of sourness in taste and a more viscous consistency, since the spinach leaves are boiled before chopping. Otherwise, the same ingredients are used as traditional pesto. This sauce is best with pasta.

Ingredients:

300 g fresh spinach.
50 g of pine nuts.
100 g parmesan.
100 ml olive oil.
2 cloves of garlic.
Salt and lemon juice optional.
1 spoon of milk.

Cooking process:

Rinse the spinach, put it in cold water and boil for just a minute after boiling. After the water is drained, rinse the spinach leaves and pour cold water again with the addition of a spoonful of milk. Let it boil and drain the spinach in a colander.
Roast the pine nuts in a frying pan without adding oil. Cool and pass through a blender or chop with a knife.
Chop the peeled garlic cloves with a knife and fry a little in a pan with a spoonful of olive oil, trying not to overdo it so that the garlic does not taste bitter.
Mix cooled garlic and chopped pine nuts.
Mash Parmesan well with a fork and mix with olive oil, and then add nuts and garlic, beat everything with a fork or mixer until an airy mass is obtained.
Grind the cooled spinach in a blender or meat grinder.
Combine all the ingredients, mix well, if desired, you can process them again with a mixer. To taste, you can add a few drops of lemon juice to the sauce, salt and pepper.

Using the sauce as an addition to pasta, you can sprinkle the entire dish with extra Parmesan.

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

classic pesto

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

Engage in the preparation of products. To begin, peel the garlic cloves and run them through a press. Wash the greens, chop. Grind the cheese with a grater and combine with garlic. Add basil, immerse the ingredients in a mortar.
You can use a blender or food processor if you like, but pesto is a breeze to make with a mortar. Add olive oil, continue to grind.
You should get a paste of a uniform consistency. Season the contents with salt, pour in the lemon juice and chill the sauce in the refrigerator.
Pesto goes well with almost all dishes or garlic croutons. If you can't consume the entire serving at once, just freeze the sauce or send it in a glass jar in the cold.

Pesto with arugula

Parmesan cheese - 45 gr.
fresh arugula - 0.1 kg.
olive oil - 0.1 l.
garlic clove - 3 pcs.
walnut - 45 gr.

Free the arugula from the stems, rinse under the tap and leave to dry on towels. Cut the leaves finely, fry the walnut in advance in a pan without oil.
Peel the garlic, pass through the crusher. Grind the nuts into crumbs, mix with arugula and other ingredients. Pour in the oil, add the grated cheese.
Season with pepper and salt to your taste, then transfer to a mortar (blender, meat grinder, food processor). Achieve homogeneity from the components. Serve with crackers or toast.

Creamy pesto sauce

olive oil - 65 ml.
fresh basil - 15-20 gr.
pine nuts - 30 gr.
Parmesan cheese - 45 gr.
butter - 25 gr.
garlic cloves - 2 pcs.
thick cream, fatty - 110 ml.

Wash the basil and let it dry. Cut the garlic into slices, chop the nut, grate the cheese. Immerse the ingredients in the blender bowl and scroll until crushed.
Pour in salt to your taste, add ground pepper (you can chili) if desired. Add softened butter, mix again. Combine with cream and olive oil, achieve uniformity.
Pesto sauce is best served at room temperature. But lovers prefer to cool it in advance, and then combine it with pasta or mushroom dishes.

Pesto with mozzarella cheese

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

Wash the tomatoes, free them from inedible parts. Chop into cubes or slices. If the peel is thick, remove it. Grate the parmesan, finely chop the mozzarella.
Rinse the basil, dry on towels until moisture disappears. Release the garlic from the husk, pass through the crusher. Combine all recipe ingredients except tomatoes.
Season the pesto sauce with salt and ground 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 (almonds, cedar or walnuts) - 50 gr.
olive oil - 120 ml.

Immerse soft cheese in a blender bowl, and pass hard cheese through a grater and mix with the first component. Rinse and dry the basil in advance, also add to a common bowl.
Pass the garlic through a 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.
Combine all ingredients with vinegar. Scroll to the state of slurry. Wash the tomatoes, dry, cut into 2 parts and combine with pesto. Serve sauce with pasta with mushrooms or chicken.

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

Rinse the bunch of basil thoroughly under running water, shake off and pat dry with paper towels to remove excess moisture. Peel the garlic and chop into large pieces. Grate the cheese on a fine grater.
Send all available components to the blender bowl, 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 amount of ingredients you can take to your taste.

Pesto with Parmesan

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 cloves

To prepare a fragrant sauce with a unique taste, it does not take much time. In addition, the product will turn out to be quite low-calorie. In 100 grams of the composition there will be only 145 kcal.
Wash the tomatoes thoroughly. Next, chop them into small slices, send them to a hot dry frying pan. Dry the vegetables a little, getting rid of excess moisture. In parallel, grate the cheeses on a fine grater. Rinse the basil, peel the garlic from the shell.
Send all the ingredients in the recipe to the food processor. Turn on the household appliance, wait until the products turn into a pasty consistency. Ready sauce can be stored in the refrigerator for 2 days.

Salad with pesto

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 cloves
olive oil - 130 ml.

Wash the root crops and send to cook until fully cooked. After that, cool the beets and chop into slices. In a blender bowl, place the washed basil, half the mass of nuts, olive oil, garlic and grated parmesan, salt.
Spread chopped beets on a dish, place goat cheese on the root crop. Add salt to taste, sprinkle with balsamic vinegar, sprinkle with the remaining pine nuts. Serve the finished sauce in a separate bowl.
The salad is recommended to be served warm in portions. For a more unique taste, beets can be baked in the oven at 190 degrees. Also, celery and lemon juice will not be superfluous to the dish.

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.

Send a pot of water to the stove, wait for it to boil. Do not forget to salt, taking into account taste preferences. After the appearance of the first bubbles, place the spaghetti in a container. Boil pasta for 8 minutes.
Throw spaghetti after boiling in a colander, wait for the liquid to drain completely. In the meantime, start preparing the sauce. Clean and prepare all components as usual. Send the food to the food processor.
Get a smooth sauce. If necessary, add olive oil to the mass. The mass should drain from the blade. Lay the dish on a plate with a slide, pouring sauce on top. Garnish the spaghetti with green sprigs.

When purchasing fresh basil, you should know that only green leaves must be added to the classic sauce recipe.
To prepare a unique sauce in terms of taste and aroma, the proportions must be determined independently. Various aromatic herbs and nuts can be added to pesto.
It is mandatory to use extra virgin olive oil when preparing the sauce. Storage of finished pesto should be carried out in a glass sealed container.

Pesto is a true Italian sauce. In this country, it is preferably served with pasta, eaten with crackers or toast. To plunge into sunny Italy for a moment and delight your guests, prepare pesto according to the chosen technology. Feel free to add your favorite ingredients to create a unique recipe.

Video: Italian pesto recipe

Sauces for many are quite laborious to prepare. In addition, there is not always time for experiments, but I really want to please loved ones with a delicious dish.

The classic recipe for Pesto pasta offers us a great option for a family dinner, as well as a treat for a group of friends gathered at the festive table. We will show you how to cook classic pesto pasta with ready-made sauce. This will save your time, but it will not affect the taste of the dish!

To make homemade pesto pasta, you will need:

durum pasta 400 g You can change the amount of ingredients depending on how many servings of the dish you want to get. 400 grams of the product is enough for 2-3 servings of pasta. We advise you to use Italian spaghetti or pasta for pasta of a different shape, they are ideal for this dish.
Pesto sauce 3 tbsp The amount of the ingredient can be changed to your liking. Quality sauce will not be cheap. When choosing an ingredient, pay attention to the price and composition. It should be free of harmful synthetic ingredients, flavor enhancers and other additives.
Parmesan cheese, or if you can't find it, use Grana Padano cheese;
olive oil 1 tbsp;
salt ½ tbsp;
optionally use cherry tomatoes and basil leaves for decoration.

How to cook pesto pasta? A recipe with a photo from the site will help you and prove that gourmet dishes are easy!

1. First of all, boil the pasta, according to the recommendations indicated on the package. Remember that pasta should be cooked in a large enough pot. We also recommend adding a little more salt than usual, but do not overdo it.

2. 5 minutes after the start of cooking, taste the pasta, if necessary, add salt. If there is too much, rinse them after cooking.

3. Now, using a sieve, drain the water (broth) from the finished pasta.

But be sure to leave 150-200 ml of this decoction.

4. Next, to the pasta, while they are still hot, add olive oil, salt, if necessary, and a little grated parmesan. Under the influence of temperature, it will melt perfectly and add a wonderful taste to the finished dish. Also pour the leftover broth into the pasta. We mix them. There should be some liquid at the bottom of the container, but not too much, they should not literally float in it. Now the pasta will be lush, crumbly and juicy. This is the secret of the famous Italian pastas!

5. Put the pasta in serving bowls. Put the desired amount of sauce in each serving and mix the pasta. Top with grated Parmesan. You can also decorate the dish with basil leaves or cherry tomatoes. Pasta "Pesto" is ready to serve!

Pasta is a wonderful tasty and fragrant dish that perfectly saturates the body. Even people who adhere to a diet or the principle of proper nutrition can sometimes afford durum pasta. These characteristics make pasta the perfect gourmet dish for any occasion.

We wish you bon appetit!

Information

Recipe name:

Pasta "Pesto"

Alexandra

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