One of the easiest ways to bring back memories of summer is to harvest vegetables, fruits, berries and greens for future use. If there are not enough questions with the abundance of pickles and jams, then with the harvesting of greenery during the cold season, a lot of problems can arise. In this material, we will talk about everything that relates to basil, or rather, the preparation of pesto sauce from it for the winter, which is easy and convenient to store and use.
Classic pesto sauce - recipe for winter
Ingredients:
- garlic - ½ tooth;
- a large bunch of green basil;
- handful of pine nuts ;
- olive oil - 215 ml;
- lemon juice - 10 ml.
Preparation
To prepare pesto, you can arm yourself with a powerful blender or act the old way, using a pestle or a sharp knife. The washed basil twigs are dried, the stems can be left, they will make the sauce even more fragrant. In the bowl of the blender, place the greens together with nuts and garlic. Whisk all together, pour half of the butter and lemon juice, add a good pinch of salt and pepper after. Repeat whisking until you bring the sauce to the desired consistency, pouring olive oil if necessary. That the sauce does not spoil, we do not add to it one of the key ingredients of the classic recipe - Parmesan.
Wash the container for the sauce, scald, dry with paper towels and fill the pesto. Smooth the surface of the sauce and layer a small amount of olive oil from above. Tighten the cans with scalded lids and leave the pesto sauce for winter in the refrigerator.
The recipe for pesto sauce with basil and mint for the winter
Along with the classic pesto, prepare a jar of sauce with mint and basil. Such an interesting variation of pesto will perfectly complement dishes from vegetables and pasta, or it will become a delicious sauce for meat and fish dishes.
Ingredients:
- basil leaves - 175 g;
- mint leaves - 65 g;
- garlic - 2 teeth;
- a handful of nuts;
- olive oil - 115 ml.
Preparation
Preparing the pesto sauce for the winter starts with whipping all the ingredients from the list together in the bowl of the paddler until the desired consistency is achieved. In the absence of a blender, the components of the sauce are grinded to pasty consistency in a mortar, and then diluted with oil to the desired consistency. Finished sauce immediately spread on sterile jars and layer a little olive or sunflower oil without smelling over.