Pesto is Italian sauce, bright both in color and taste. Where and when was his recipe invented? What ingredients are part of the sauce? How to cook pesto at home? Look for answers to these questions in this material.
Some facts
The name of the sauce happened from IT. Pestare verb (crowd / grind). Consists of fresh ingredients, including:
- basil
- pine nuts
- solid cheese
- olive oil
- Sauce is served to pasta, pizza, ravioli, tomato-based soups, avocado or simply flashes on a piece of bread.
- The original pesto recipe originated in Genoa (Liguria) in 1863
- On Sicily make pesto with the addition of tomatoes.
- In French Provence, the sauce is called Pistou and is a mixture of basil and garlic, pretended by olive oil.
- In Austria, it is customary to prepare pesto sauce based on pumpkin seeds.
- In Germany, the basil is replaced with a breath.
Cooking technology
Authentic pesto from Genoa (Pesto Alla Genovese) Tolto pestle made of wood in a marble mortar. When contacting the basil with metal, the taste of spicy grass changes. Its composition:
- genoese Basil
- tree nuts
- parmesan solid cheese (you can combine several types of cheeses)
- garlic
- olive oil of cold spin of local production
- salt
Pesto Sauce Recipe - Classic
This useful and savory sauce will turn any dish into a small culinary masterpiece.
Ingredients
- basil - 70 g
- cedar Nuts - 30 g
- cheese of solid varieties - 60 g
- garlic - 2 teeth
- olive oil - 80 g
- major Salt
Cooking
Consider all the products from the refrigerator in advance so that by the top of the preparation they purchased a normal temperature.
- My basil and remove excess moisture with the leaves with a towel.
- We take garlic and cedar nuts, the crowd of them in the marble mortar.
- We add sea salt and basil leaves, meters. This process is best done manually because Basil, crushed in a blender instantly loses its fresh green.
- After the consistency of the mass becomes creamy, add 2 types of grated cheese.
- We rub all the components with a wooden pestle, and at the end of the process fill with olive oil.
- If you make sauce to macaronam or pizza, add more olive oil. If pesto is supposed to be smeared on bread, the amount of oil can be reduced.
The sauce remaining after the meal can be stored in the refrigerator a few more days. For this, the product is shifted into the jar, poured with olive oil and cover the lid.
Pesto sauce, regardless of his variation, will surprise you with its unusual taste and will bring a part of the Mediterranean flavor even in the simplest dishes.
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