By its universality, pesto can not be compared to any existing sauce. In detail about all the variety of recipes, basil pesto, we will discuss further.
Classic recipe for basil pesto
If you decide to undertake the preparation of a classic sauce, then consider that for him it is necessary to use Italian Parmesan, which has a pronounced flavor and aroma, due to which it stands out among other green sauces.
Ingredients:
- basil leaves - 85 g;
- pine nuts - 70 g;
- garlic - 2 teeth;
- lemon juice - 10 ml;
- grated Parmesan - 15 g;
- olive oil.
Preparation
Before preparing pesto from basil, pine nuts for it should be browned in a well-heated frying pan. Roasted pine nuts are best interrupted in a blender and acquire a pronounced flavor.
After rinsing the basil leaves, dry them and beat them in the bowl with garlic and cedar. When the mass turns into a paste, complement it with parmesan, a pinch of salt and lemon juice. Whip it all together again. Directly during whipping, start adding olive oil in batches. When the sauce acquires the desired consistency - it is ready.
Ready pesto can be eaten immediately, stored in a refrigerator, twisting in scalded jars or spread out on ice forms and freeze for future use.
Pesto with walnuts and basil
If you do not pursue the authenticity of the recipe, then safely replace the pine nuts with ordinary walnuts, and the difference in price is better spent on a good piece of Parmesan.
Ingredients:
- basil leaves - 135 g;
- olive oil - 115 ml;
- walnuts - 75 g;
- handful of grated parmesan;
- garlic teeth - 2 pcs.
Preparation
Prepared basil leaves are placed in the bowl of the blender together with walnuts. Next, send and chives with grated Parmesan cheese. Pour about a quarter of the olive oil and start whipping. In the course of grinding the ingredients, pour olive oil until you get the emulsion sauce.
The recipe for pesto sauce with green basil and parsley
To make the taste of basil softer parsley will help. A bunch of green parsley is not provided for in the classical recipe, but such a variation is definitely worth it to be tested.
Ingredients:
- greenery of basil - 2 items;
- green parsley - 2 items;
- handful of pine nuts;
- garlic - 4 teeth;
- grated Parmesan - 35 g;
- olive oil - 115 ml.
Preparation
Separate the leaves of parsley and basil from the branches themselves and place them in the bowl of the blender. Then send walnuts and mashed garlic teeth. The last to go to the bowl is grated Parmesan. After all the ingredients are loaded, they are poured into a third oil and whisked to a pasty consistency. During the whipping process, the oil is added in portions. The finished sauce is poured over clean jars and left for storage in the cold.
Pesto with basil and pine nuts
Ingredients:
- handful of pine nuts;
- garlic - 3-4 teeth;
- basil greens - 2 bunches;
- a handful of mint greenery;
- grated Parmesan - 25 g;
- olive oil - 115 ml.
Preparation
In the presence of a blender, it is enough to whip the ingredients together, but in its absence, the ingredients are pawned in turn. The first to go are mint and basil. To green grass is better scraped, it is mixed with a pinch of salt. Next, garlic, nuts and grated parmesan are sent to the stupa. When garlic is scraped, the mixture is gradually diluted with olive oil.