Classic Pesto sauce recipe

Pesto is one of the most famous sauces in Italian cuisine. Currently, it is also popular in many European countries and the United States. Pesto sauce is good to serve any pasta, meat, fish or seafood dishes, and it can also be added to soups, to other compound meals and simply smeared on bread.

There is an opinion that the traditions of preparation of Pesto sauce were formed in Liguria (Northern Italy) from the time of the Roman Empire, but the first written mention of this sauce dates back to 1865.

What does Pesto consist of? Here options are possible.

The main ingredients of classic Italian Pesto sauce are fresh basil, parmesan cheese and olive oil. Sometimes in the preparation of Pesto sauce, pine nuts, pecorino cheese, pine seeds, garlic and some other ingredients are used. Ready-made Pesto sauce is usually sold in small glass jars.

A recipe for Pesto sauce is also known, with the addition of dried tomatoes, which give it a red color. In the Austrian variant, Pumpkin seeds are added to the Pesto sauce, in the German variant - wild garlic.

Tell you how to make Pesto sauce yourself.

Classical preparation of Pesto sauce involves the use of a marble mortar, of course, it is better to cook it for us if we are not in a hurry, and the farm has a good stone or porcelain mortar. In a simplified alternative, we can use various modern kitchen devices (blenders, kitchen processors, etc.).

Classic recipe for cooking green Pesto sauce

Ingredients:

Optional Components:

Preparation

Cheese (or cheeses) three on a fine grater. Basil, garlic and pine seeds (or pine nuts) are ground using a mortar or using any more modern kitchen appliances that are convenient for you. Mix the cheese with the rest of the crushed ingredients and olive oil. Season with lemon juice. Green Pesto sauce in this version is especially good with pasta, lasagna, fish and seafood, and it is also excellent for making minestrone soup, risotto and caprese (traditional Italian snacks with mozzarella and tomatoes).