Pesto sauce is the aromatic pride of Liguria. Pesto sauce - a recipe for making it at home, what it is eaten with Sauces in a mortar

Italian classic basil pesto sauce is a great addition to boiled pasta, pizza, or. It is quite simple to prepare, and if you use a blender instead of a mortar, the whole process will take a few minutes.

Pesto has a refreshing, slightly piquant taste and stands out with its distinct green color, which is sure to add originality to any Italian dish.

Ingredients:

green basil - a bunch (about 30-40 g);
olive oil - about 50 ml;
Parmesan cheese (or any hard cheese) - 50 g;
pine nuts - 30 g;
garlic - 2-3 cloves.

Classic pesto sauce recipe at home

How to make pesto in a mortar

To give pine nuts a more pronounced taste and rich aroma, fry them in a dry frying pan over moderate heat. There is no need to bring the nuts to darkening - it will only take 2-3 minutes of frying, during which the nut kernels must be constantly stirred.
We wash the basil with cold water and dry it, then tear off all the green leaves - the stems will not be useful to us. There are two ways to prepare pesto sauce - in a blender and a marble mortar. The first option is faster - all the ingredients are placed in a blender bowl and simply crushed until smooth. However, the second method is considered more “correct”, classical. Therefore, if you have time, we advise you to give preference to it.
Place clean and dry basil leaves in a mortar and knead in a circular motion into a green “mush.” Add the toasted and now cooled nuts.
Grate cheese at room temperature into fine shavings and place in a mortar. Next, squeeze out the peeled garlic cloves.
We continue to grind the mass into the most homogeneous paste. Gradually add olive oil. Do not forget that pesto is just a sauce, and not a liquid soup or thick porridge, so we vary the dosage of oil taking into account the resulting consistency. Take a sample and add salt if necessary.

Serve classic pesto sauce with boiled pasta, pizza, or simply spread on slices of fresh bread. Bon appetit!

And many others. But we still ignored one worthy “Italian” - the famous pesto sauce, one of the five most popular and famous sauces in the world. In this article we will tell you how the Italians themselves prepare the classic pesto sauce, and we will also tell you how to prepare pesto at home.

Classic pesto

There are many interesting facts associated with this sauce. Classic pesto was first prepared 200 years ago in the Italian province of Liguria. Its name comes from an Italian word similar to the word “pestle” and meaning “to grind”, “to grind”, “to grind”.

Real pesto, the recipe for which we will give a little later, is still prepared in the traditional way - using a wooden pestle and a marble mortar. All ingredients must be of the best quality, ground into a homogeneous mass. When Italian chefs prepare pesto, the classic recipe does not have clear proportions. Each cook prepares the sauce in his own way. The traditional version of Pesto alla genovese uses green basil from Genoa, coarse sea salt, pine seeds - Italian cedar, garlic cloves, Ligurian butter and sheep cheese. Most often, fairly hard parmesan is used. Sicilians put sun-dried tomatoes in pesto, but never use nuts. And in Naples they prepare Pesto alla trapanese - with tomatoes, almonds instead of pine, but without the use of cheese. As a result of adding tomatoes, the sauce acquires a reddish tint. This is the well-known red pesto.

Naturally, over such a long time, the recipe for pesto sauce has changed several times. They added something, removed something, improved it. In variations of the sauce, it is permissible to use walnuts, arugula, spinach, dill, and mint. It is worth remembering that the most important and constant component of the sauce is extra virgin olive oil. It is on this basis that the sauce is created. And the taste of the final product depends on its quality.

Pesto sauce is versatile. It goes well with meat, poultry, fish, pasta, ravioli, rice and various vegetables. It's so delicious on its own that you can spread it on toast to create a classic Italian bruschetta. In addition, pesto is also served with first courses. Pesto is widely used for marinating fish, poultry, lamb and dried pork. Among vegetables, pesto goes best with eggplants and bell peppers. Another delicious dish that cannot be prepared without pesto is a vegetable pie with many layers, in which each layer must be smeared with pesto sauce.

Homemade pesto

As you already understood, homemade pesto is not difficult to make. To make pesto sauce at home, take the following products:

green basil leaves – 1 bunch (about 100 g)
parmesan – 50 g
extra virgin olive oil – 100 ml
garlic – 2-3 cloves
pine nuts or pine nuts – 50 g
lemon juice – 2 tbsp. spoons

First, let's prepare the products. We peel the garlic and pass it through a press. We tear off all the leaves of the basil, wash them and dry them well, then chop them finely.

Grate Parmesan on a coarse grater. Place these 2 ingredients in a mortar and grind with a pestle. Naturally, you can simplify the task and use a blender. Gradually add olive oil and season the sauce with salt and lemon juice.

We add nuts to the sauce at the very end; they should not “clog” the taste of herbs, cheese and butter.

The pesto sauce, the recipe for which we have given you, has a distinctive feature - it stores very well without losing its taste. To store homemade pesto sauce, place it in a glass container, cover tightly and refrigerate. Better yet, freeze the sauce, then it can be stored for months.

In addition to the classic one, there are many alternative ways to prepare pesto. We suggest you prepare red, yellow and purple pesto. The preparation processes are identical in all cases: you just need to mix the fresh ingredients and grind them until smooth. The only differences are in the composition and final taste.

Red pesto, as we said, is made from Parmesan, sun-dried or roasted tomatoes, garlic, toasted pine nuts, olive oil, salt and pepper. You can add balsamic vinegar if desired. Yellow pesto is made exclusively from cheese, nuts and aromatic basil. To prepare it, take:

green basil leaves - a bunch of medium size
pine nuts – 6 tbsp. spoons
garlic - small head
parmesan – 100 g
ricotta cheese – 350 g
olive oil – 200 ml
salt - to taste

Preparing is as easy as shelling pears: throw everything into a blender and grind. Yellow pesto is ideal for vegetable soups such as pumpkin, carrot and cream of avocado soup.

Purple pesto is obtained by adding purple leaves to the sauce instead of green basil. All other ingredients remain the same as in the classic sauce, but the color, aroma and taste are somewhat different. Purple pesto is an ideal complement to fish and seafood dishes, as well as mushroom and spinach dishes.

Italian cuisine is famous for its sauces. However, you don’t have to go to Italy or a European restaurant to enjoy the wonderful taste of pesto sauce. Anyone can make this sauce on their own.

It is believed that pesto sauce first appeared in the Roman Empire, however, the first documentary evidence mentioning the preparation of this sauce dates back to the mid-19th century. The sauce is most often served with pasta, used when cooking soups, and some even spread it on bread and crackers. There are many variations of pesto, but there are 3 ingredients found in every recipe– this is basil and cheese. Traditionally, the color of the sauce is green, but if you add sun-dried tomatoes during cooking, it will turn red.

Pesto sauce. Classic recipe

You will need:

basil – 1 bunch,
garlic – 1 clove,
pine nuts – 40 grams,
Parmesan cheese – 50 grams,
salt - to taste,
olive oil – 7 teaspoons.

Cooking method

Wash the basil. Let's dry. We cut it coarsely.
We clean the pine nuts from their shells.
Grate the cheese.
Mix all ingredients, add olive oil.
Grind in a mortar.
If necessary, add a little salt. Mix. The sauce is ready!

The classic method of preparing pesto involves grinding the ingredients in a mortar, but to save time and effort, you can mix the ingredients in a blender. It is this method that is currently used not only by housewives, but even by chefs of Italian restaurants.

Parsley and cilantro pesto

You will need:

cilantro – 2/3 bunch,
parsley – 1/3 bunch,
parmesan – 50 grams (can be replaced with any hard cheese),
pine nuts – 30 grams (if necessary, you can use pistachios or cashews instead),
olive oil – 100 ml,
salt - to taste.

Cooking method

Rinse the greens. Let's dry. Separate the leaves from the stems. Chop coarsely.
We peel the garlic. Cut into slices.
Grate the cheese.
Place some of the greens, cheese, nuts and garlic in a blender.
Add a little olive oil.
Grind the ingredients, gradually adding the remaining herbs and oil to the mass. It is not at all necessary to grind the sauce until smooth; just combine and chop the ingredients a little. Ready!

Arugula pesto

You will need:

arugula – 2 bunches,
peeled green pistachios – 1/3 cup,
olive oil – 1/4 cup,
Asiago cheese – 50 grams,
lemon zest - 2 teaspoons,
lemon juice – 1 tablespoon,
salt - to taste.

Cooking method

Wash the arugula. Let's dry.
Grate the cheese on a fine grater.
We peel the garlic. Grind in a blender.
Add cheese and pistachios. Grind.
Add arugula leaves and lemon zest.
Add lemon juice. Grind to a paste.
Continuously whisking, add olive oil to the sauce.
Salt and pepper. If necessary, add a little more lemon juice. Mix thoroughly. We put the sauce in a cool place, after a couple of hours it is ready to eat.

Sun-dried tomato and walnut pesto

You will need:

basil – 1 bunch,
sun-dried tomatoes – 6 pieces,
garlic – 1 clove,
Parmesan cheese – 50 grams,
chopped walnuts – 1/3 cup,
olive oil – 1/3 cup,
water – 2 tablespoons,
sea salt – 1/2 teaspoon,
freshly ground black pepper – 1/4 teaspoon.

Cooking method

We peel the garlic. Finely chop.
Wash the basil. Let's dry. Separate the leaves from the stems.
Grate the cheese.
We cut the sun-dried tomatoes.
Place everything listed in the food processor bowl.
Add water.
Salt and pepper.
Grind until smooth, gradually adding olive oil. As soon as the pesto acquires the consistency of a thick paste, turn off the blender, transfer the sauce to a glass jar and we can take a sample.

Asparagus and pistachio pesto

You will need:

green asparagus – 200 grams,
fresh spinach leaves – 100 grams,
Parmesan cheese – 50 grams,
garlic – 1 clove,
olive oil – 3 tablespoons,
peeled pistachios - 2 tablespoons,
lemon juice - to taste,
salt - to taste.

Cooking method

Boil asparagus in boiling water. We rinse. Cut into small pieces.
Wash the spinach. Let's dry. We chop.
We peel the garlic.
Grate the cheese.
Combine the prepared ingredients in a blender, adding olive oil and lemon juice.
Salt and grind until smooth. Italian sauce is ready!

Mayonnaise pesto

You will need:

basil – 1/2 bunch,
vegetable oil – 2 cups,
olive oil – 2 tablespoons,
mustard – 1 teaspoon,
white wine vinegar – 1 teaspoon,
egg yolk – 2 pieces,
salt - to taste.

Cooking method

Wash the basil. Immerse in boiling water for a quarter of a minute, then place in ice water and drain in a colander.
Grind the basil leaves, freed from excess moisture, in a blender along with olive oil for a couple of minutes. Transfer the resulting mass into a bowl.
Beat the yolks, vinegar and mustard in a blender, gradually adding vegetable oil.
After the mass begins to resemble mayonnaise, add a little water. Mix. The sauce should flow.
Add basil to the mayonnaise, add a little salt and mix thoroughly. Mayonnaise pesto is ready to eat!

Lemon pesto

You will need:

basil – 4 bunches,
peeled pine nuts – 100 grams,
grated Parmesan cheese – 100 grams,
garlic – 3 cloves,
lemon – 1/2 piece,
olive oil – 4 tablespoons,
ground black pepper - to taste,
sea salt - to taste.

Cooking method

We peel the garlic. Grind.
Grate the cheese.
Grind cheese, garlic and pine nuts in a blender.
Wash the basil. Let's dry. Chop coarsely. Add to the garlic-cheese-nut mixture and continue whisking.
Add lemon juice and olive oil. Beat for a couple of minutes.
Salt and pepper. Mix.
Transfer the lemon pesto into a bowl and serve. Bon appetit!

This aromatic sauce is a classic of Italian cuisine. Its traditional version is made from basil and pine nuts. But the list of components can be changed depending on preferences. And there is absolutely no need to buy pesto sauce - make it at home without any problems. Whether prepared or homemade, pesto makes a great addition to pasta, fish, poultry, salads and sandwiches.

Ingredients

100 ml extra virgin olive oil
2 cloves garlic
50 g basil leaves
70 g shelled pine nuts
70 g Parmesan cheese
0.5 tsp salt

Preparation

A little history

Pesto, like many other Mediterranean delicacies, boasts a long tradition. Probably, a paste made from crushed cheese, garlic, olive oil and herbs was eaten already in ancient times. Over time, basil became its main component. The tradition of preparing delicacies based on this plant has become widespread, in particular, in the Italian province of Liguria. Thanks to its capital, Genoa, the most popular variety of pesto became known as Genovese. It is assumed that sailors leaving the local port took a lot of basil paste on board, which during long sea expeditions allowed them to protect themselves from diseases, in particular scurvy. Around 1863, a famous cookbook about the culinary traditions of Liguria was published in Genoa. Its author, Giovanni Battista Ratto, posted this recipe for pesto. You need to take 3-4 cloves of garlic, basil, and if there is none, marjoram and parsley, Dutch cheese and also Parmesan, grind it all and mix until smooth. Combine it with oil and stir well. This is how the recipe sounded then, and it is still relevant today.

They say that the roots of pesto sauce go back to ancient times, that pesto is perhaps the “oldest” of the historically known sauces. Its homeland is Persia, from where pesto was brought to Italy, where it “established” its classical technology and variations. They also say that the sauce has existed in its present form for several centuries, that it is quite “conservative” and does not allow improvisation. For example, Italian chefs insist on pounding ingredients in a mortar - this is a tradition.

Valuable composition of pesto

Pesto is not only tasty, but also healthy, especially if you prepare it at home from natural products.

Basil. Basil deserves special mention. Essential oils, for example, eugenol, whose active particles have a strong anti-inflammatory effect, are responsible for the healing properties of this plant. The plant is also a treasure trove of valuable tannins and flavonoids. It regulates the functioning of the digestive system, improves digestion, and facilitates the absorption of nutrients from food. Basil activates metabolism and has a good effect on the nervous system.

Pine nuts. No less valuable are pine nuts, which we use instead of pine nuts. The edible seeds of one of the pine species are a rich source of vitamins E, K, B1 and potassium, calcium, phosphorus, magnesium, iron, copper and manganese. They have antioxidant effects, boost immunity, regulate blood circulation and even help you lose weight.

Other classic pesto ingredients also have excellent nutritional benefits.

Parmesan. Thus, parmesan supplies the body with valuable, easily digestible protein, and thanks to its long aging period, it is a treasure trove of valuable tripeptides, which, in particular, effectively lower blood pressure.

Olive oil. Olive oil contains many unsaturated fatty acids and vitamin E, making it a powerful antioxidant and helps cleanse the body of toxins. In addition, it reduces the level of “bad” cholesterol and even promotes weight loss.

Garlic. Another component of pesto is garlic, a powerful natural antibiotic that has antibacterial and anti-inflammatory effects, regulates blood pressure and stimulates the secretion of digestive juices.

Attention, finished product!

Can all these ingredients be found in prepared pesto products sold in the store? Unfortunately, the answer is ambiguous. Because in many such cases, various substitutes appear on the scene. For example, olive oil is replaced with sunflower oil, which, although it is a valuable vegetable fat, still significantly affects the taste of the dish. As a rule, real Parmesan makes up a very small proportion of ready-made pastas. Often there Only yellow cheese is added. Expensive pine nuts are replaced cashew, which results in a pesto that tastes different from the traditional delicacy originally from Genoa. You should read the labels of these products because sometimes they contain additives that are not very healthy, such as those derived from corn. glucose-fructose syrup. This substance has virtually no nutritional value, but can increase bad cholesterol levels, the risk of diabetes and lead to obesity. Manufacturers actively use preservatives, for example, sorbic acid (E200), not very useful for allergy sufferers.

Homemade pesto: classics and variations

The best option is to make pesto sauce at home, especially since this does not require much culinary experience. Simply prepare 3 handfuls of basil, a handful of pine nuts, a clove of garlic, a handful of grated Parmesan, olive oil, salt and pepper. Basil, garlic and nuts need to be chopped in a blender (although many still try to use hand chopping, which supposedly improves the taste of the dish). Then cheese is added, all this is seasoned with a pinch of salt and pepper and, finally, the future sauce is enriched with olive oil. Its quantity determines the consistency.

In addition to the classic ingredients of the sauce, pesto recipes sometimes include mint, and instead of Parmesan they use sheep cheeses (the cheap varieties that we use to replace Parmesan don’t count, we’re talking about tradition). Purple basil is never used, but in some areas, instead of green basil, parsley is pounded in a mortar. The original version of the recipe for pesto sauce originated in Russia: because of its green color, wild garlic is used instead of basil leaves.

An important point that is useful to know: there are no exact proportions of pesto! Experienced housewives mix all the ingredients following their intuition!

Of course, the composition can be changed. If you add sun-dried tomatoes, you get another Italian delicacy - pesto alla siciliana. Basil goes well with parsley, coriander, mint, spinach, and arugula. Pine nuts can be replaced with walnuts, almonds, pistachios and even pumpkin or sunflower seeds. Lemon zest, chili pepper or sweet paprika enriches the taste of homemade sauce. The finished pesto should be placed in a jar and filled with olive oil: this will preserve its color and extend its service life. Store the sauce in the refrigerator.

This is how it could be.

Each dish has its own unique aroma that appears during cooking. But in most cases, hearty main courses acquire their taste by adding various sauces. Pesto is such a delicious, wonderful addition.

Briefly about the sauce

Italian pasta is the main national dish, which is prepared in every region of the country. However, each locality prefers to use its own characteristic additives to the traditional dish. This is how the popular Pesto sauce appeared in the province of Genoa, in the Liguria region.

The origin of the recipe for the Italian aromatic additive to the world-famous pasta is considered to be the times of the Roman Empire. However, the first record that documents the appearance of the sauce was made just over 150 years ago.

The recipe is based on the same ingredients - hard sheep cheese, olive oil (1st pressing), basil with green leaves, garlic, pine nuts. In some other regions of Italy, it is customary to add tomatoes rather than nuts, or it happens that they even use sun-dried tomatoes with almonds, but refuse to add cheese.

Interestingly, Pesto is great not only for pasta. It can be used as a spicy, aromatic addition to meat and seafood dishes, changing the classic set of ingredients.

The only thing that remains unchanged is the basic method of preparation, which is to use a marble mortar with a wooden pestle. You can replace the old kitchen equipment with a blender and mixer, but even the name of the sauce literally translates as “to grind”, “to trample”, “to crush”.

Classic recipe

You can add an unusual and rich taste to a meat or fish dish by making Pesto sauce yourself at home. In the absence of real sheep cheese, it would be best to make a replacement exclusively in the form of hard Parmesan cheese. Other options for this cheese selection will simply not correspond to the classic recipe.

The cooking process should begin with preparing the products. To do this, grate the hard cheese finely. Rinse the basil and remove excess moisture using a paper towel. Peel the garlic, cut into small slices and slices.

To achieve a uniform consistency, pour in the oil one tablespoon at a time. Place basil, salt in a mortar and grind the herbs to a paste.

Then add cheese, nuts, garlic, butter. Grind with a wooden pestle until smooth, gradually pouring in the remaining olive oil.

Having reached the required consistency - a thick, green, soft mass, you can serve Pesto to the table. If you don't have a mortar and pestle in your kitchen, you can use a blender to create the sauce.

Recipe for Pesto sauce from Sicily

One of the variations of preparing the amazing Italian Pesto sauce is a recipe with the addition of fresh tomatoes from Sicily. The taste of such an aromatic additive not only becomes brighter, but will also be much more familiar in color, in contrast to the green classic “Pesto”.

To create a tomato sauce you will need:

basil leaves – 30 g;
pine nuts – 20 g;
fresh tomatoes – 250 g;
Ricotta cheese – 70 g;
olive oil – 30 ml;
Parmesan cheese – 30 g;
salt – 1 tsp. (without slide);
ground pepper – 1 pinch;
garlic – 1 clove.

It only takes ten minutes to create the flavorful addition using a food processor. One hundred grams of this wonderful sauce will contain only 143 kcal.

Start preparing food with tomatoes. They should be cut into halves, squeeze a little juice out of the tomatoes or dry them in a dry frying pan, removing excess moisture. Grate two types of cheese on a fine grater. Wash the basil leaves and peel the garlic.

Place tomatoes, basil, nuts, Parmesan cheese, pepper, garlic, and salt in a food processor. Stir until smooth, add ricotta cheese and butter. Mix the ingredients again to create the sauce. This option for preparing the sauce allows you to store it in a cold place for just a couple of days.

Prepare the most tender. We have prepared several recipes that can be prepared both in a slow cooker and in the oven.

Jellied pie with potatoes and fish - which goes perfectly with vegetable salads.

Lenten carrot cake - this dish can be prepared even during strict fasting. Read our tips and the dish will turn out great.

Fragrant “Pesto” with walnuts and parsley

Another wonderful option for making Pesto is to change the ingredients to cheaper, more readily available ingredients. Thus, expensive pine nuts are replaced with peanuts and walnuts, but no less fragrant parsley is added to the fragrant basil. To create the sauce you will need:

walnut kernels – 20 g (4 pcs.);
peanuts – 12 g (1 tbsp);
parsley – 30 g;
hard cheese – 60 g;
basil – 60 g;
olive oil – 60 ml;
garlic – 10 g;
lemon – 30 g (1/4 part).

Using a blender during the cooking process allows you to make the sauce in twenty minutes. The energy value of four servings will be equal to 353 kcal per 100 g of Pesto.

During food preparation, peeled nuts should be chopped by hand or with a knife. Peel the garlic, cut into slices, press down slightly to release the juice. Coarsely chop all the greens. Finely grate the cheese.

Place all ingredients in a blender, cheese last, and squeeze out the juice from the lemon. Add oil only in small portions while mixing. After chopping all the products, you should get a thick, light green Pesto sauce, which is stored in a cool place, served with meat dishes, spread on black bread with a slice of tomato and cheese.

Culinary subtleties

Every year the President of the Consortium of Genoa Sauce raises the issue of preserving the traditional classic recipe for aromatic Pesto. The many existing options for creating this dish allow you to choose the very sauce that your loved ones will like. But the culinary subtleties when creating it are:

When choosing basil, you should remember that the traditional recipe always involves the use of green leaves of this aromatic herb;
The proportions and quantity of individual components are regulated independently, at the choice of the cook;
The sauce may contain mint, arugula, dill, as well as peanuts, almonds, hazelnuts;
It is mandatory to use exclusively olive oil, and preferably 1st pressing – Extra virgin.

Italian sauce should be stored in a sterilized container, which should be glass. It is usually placed in the refrigerator, but the shelf life is no more than two days.