7 classic and unusual recipes of the famous Pesto sauce

Interest in Mediterranean cuisine is growing every year. They are non-caloric, healthy and tasty. The secret of any Italian food is in the simplicity of cooking and using only fresh local products. Pesto sauce is fully consistent with these rules.

It was first described by Giovanni Baptiste Ratto in the book "Genoa Culinary". The fact is that Pesto is the same landmark of this city as the Cathedral of San Lorenzo or the Old Port, and the locals will be happy to discuss the composition of the “Genoese Sauce”. The name Pesto is patented in this way.

In local restaurants, each self-respecting chef personally prepares it for guests. Refueling is sold in souvenir shops and stores in a wide variety of jars and jugs. Pesto is a smart bright sauce that attracts attention with its emerald color. It is given to basil leaves, one of the main ingredients of seasoning.On the basis of the original recipe, Pesto began to produce red, yellow and purple flowers due to special additives. How to make Italian sauce so that it is as close to taste as possible to the Genoese samples?

The history of the sauce

The history of the sauce

The Genoese Republic was formed in the 11th century and in the following centuries reached its peak and might. The city of Genoa grew on the hills of the lands of Liguria and in the Middle Ages was called "Excellent" due to the beautiful, in the form of an amphitheater, the location of houses and villas.

A well-known port in the western part of the Mediterranean attracted merchants from distant countries who unloaded their goods there, and then carried them all over Italy. The Republic of Genoa had its own fleet, and its ships cruised along the coasts of Spain, Greece and the countries of North Africa.

On the way, the sailors took the greens, ground with sea salt and cheese, so that it would not spoil. For the sake of caloric content, cedar nuts from trees growing in Liguria were added to it.

Soon the seasoning interested the inhabitants of Genoa, not related to the voyages. The future Pesto sauce with parsley and arugula greens, since the XII century, was sold in the markets and became a popular addition to spaghetti, vegetables and soups.

A few centuries later, basil seedlings were brought from Persia to Genoa, whose leaves had an unusual flavor and protected against infectious diseases and poisonings. Italians liked the plant and quickly spread to the surrounding gardens. It began to be added to dishes along with already known herbs.

Recipe Pesto was formed gradually, but in the familiar form in our days was described only in the middle of the XIX century. But now the invention of Genoese cooks is extremely popular and loved by many.

Classic Italian Sauce Recipe

In Pesto, according to the recipe, there are no ingredients processed for fire. All the beneficial properties of cheese, nuts, garlic and greens are preserved, since they are not cooked, not fried, and pounded manually in a mortar. Sea salt, included in its composition, allows the sauce to be stored for a long time, without losing freshness and wonderful aroma.

Of course, being not in Liguria, it is difficult to find products precisely from this region of Italy, as indicated in the classic recipe. At the same time, by selecting high-quality and fresh ingredients, it will be possible to obtain a seasoning full of vitamins and trace elements necessary for the human body.

The main rule of making this Pesto is to grind food without using a blender or mixer.

The word "pesto" is derived from the Italian verb "pestare", which means "rubbing". The ideal choice would be a metal mortar with a wooden pestle. If it is not in the kitchen, then a comfortable bowl and a wooden spoon will do.

Ingredients for Pesto Sauce:

  • 50 g basil;
  • 100 ml of olive oil;
  • 3 tbsp. pine nuts;
  • 50 g of Parmesan;
  • 2 cloves of garlic;
  • 1/3 tsp sea ​​salt.

The volume of the sauce will be small, but it is better to first try to combine the components to adjust their quantity. Someone prefers a more salty seasoning, and the other will want to add more cheese to it.

The cooking procedure is as follows.

  1. Rinse greens, blot with a paper towel and dry well.
  2. Grate the cheese, peel and chop the garlic.
  3. Put all the ingredients in a mortar and grind thoroughly until smooth.

Other recipes of pesto sauce

The taste of Pesto is changing not only due to different volumes of ingredients. Nowadays, chefs have come up with several varieties of sauce, which quickly gained admirers, like the classic seasoning.

In modified Pesto, only fresh, vitamin-rich foods are also included, so any kind of sauce is helpful. If desired, it is permissible to add it to almost any dish.

From arugula

Other recipes of pesto sauce

In some sources of Liguria’s cooking, it was pointed out that originally a sauce resembling Pesto was made on the basis of arugula. Its color does not change, except that the green shade becomes a little lighter, but the taste is completely different. By comparing the two types of Pesto, you can choose your favorite option and in the future often prepare it for him.

Leaves of arugula are slightly rougher than basil leaves, so they will have to break the ancient ritual of rubbing the ingredients of the famous sauce and use a blender.

Ingredients for Pesto:

  • a small bunch of arugula, 50-60 g;
  • 100 ml of olive oil;
  • 2 tablespoons pine nuts;
  • 40 grams of parmesan;
  • 1/3 tsp sea ​​salt.

The cooking procedure is as follows.

  1. Rinse the herbs and dry thoroughly.
  2. Peel and chop the garlic.
  3. Put all ingredients in a blender and beat for about 5 minutes. until a homogeneous mass is obtained.

Tomato sauce

Tomato-based pesto will turn red. Of course, its difference from the classic recipe is significant, but some like novelty in everything, including cooking recipes.Try this sauce is at least in order to form your own opinion about it.

Ingredients for tomato sauce:

  • 2 large solid tomatoes;
  • 2 tablespoons olive oil;
  • 2 tablespoons pine nuts;
  • 50 g of soft curd cheese;
  • 40 g of hard cheese;
  • 1 clove of garlic;
  • 50 g basil;
  • salt and pepper to taste.

The preparation procedure is as follows.

  1. Remove the tomatoes from the coarse core, cut into cubes and sprinkle with salt.
  2. After a few minutes, wipe them through a sieve and pour the resulting mass into a blender.
  3. Beating, gradually add hard cheese, basil, garlic and nuts.
  4. Lastly, put curd cheese, add olive oil and mix to a thick, homogeneous mass.

Cilantro and parsley

Pesto

Pesto from cilantro and parsley also belongs to the old recipe of the sauce, when the basil in Liguria was not yet. Cilantro has a specific flavor that causes either love or rejection. If Pesto is planned to be served to relatives or friends, it is worth knowing their attitude to Kinzi.

Ingredients:

  • a small bunch of cilantro;
  • a small bunch of parsley;
  • 100 ml of olive oil;
  • 100 g Parmesan;
  • 2 tablespoons pine nuts;
  • 2 cloves of garlic;
  • 1/3 tsp salt.

The preparation procedure is as follows.

  1. Rinse greens, clean from the roots and dry thoroughly.
  2. Alternately, starting with cheese, add components of the future sauce to the blender.
  3. Beat them for about 5 minutes. before full grinding.

With creamy taste

Yellow sauce is similar to standard Pesto with its thick structure. It can be smeared on bread or added to pasta and vegetable dishes. They will become more refined and satisfying. One tablespoon of pesto with a creamy taste is enough so that after the salad with this seasoning the feeling of hunger does not return within 4-5 hours.

Ingredients:

  • 120 g cream cheese;
  • 100 g Parmesan;
  • 2 tablespoons olive oil;
  • 100 grams of walnuts;
  • 1 tbsp. lemon juice;
  • 100 g dried basil leaves;
  • 2 cloves of garlic;
  • salt and black pepper to taste.

The cooking procedure is as follows.

  1. Chop walnuts, peel and chop the garlic, grate Parmesan on a coarse grater.
  2. Put the products in a blender and beat at high speed until a thick mass is formed.

Beetroot sauce

Beetroot sauce

After cooking beetroot pesto, an idea arises to put on the table at the same time three types of sauce: yellow creamy, scarlet beetroot and green classic.They will suit any appetizers and will original complement the serving. Beets in sauce replace basil leaves, so they are not part of it.

Ingredients:

  • 2 beets;
  • 100 ml of olive oil;
  • 50 g of Parmesan;
  • 2 tablespoons pine nuts;
  • 3 cloves of garlic;
  • 1/3 tsp salt.

The preparation procedure is as follows.

  1. Wash and dry the beets, cut them in half and wrap each piece in foil.
  2. Bake beets in the oven for an hour at 180 ° C.
  3. Peel the garlic and chop finely, grate Parmesan on a coarse grater.
  4. Peel baked beets and cut into cubes.
  5. All ingredients except olive oil, put in a blender and start to beat.
  6. Pour the oil in the last place and mix the sauce to a thick consistency.

Lemon Pesto

Lemon sauce will have a pronounced citrus flavor. It is suitable for green and vegetable salads, fish dishes and, of course, spaghetti.

Ingredients:

  • ½ lemon;
  • 60 g basil leaves;
  • 100 ml of olive oil;
  • 100 g Parmesan;
  • 100 g of pine nuts;
  • 3 cloves of garlic;
  • salt and black pepper to taste.

The cooking procedure is as follows.

  1. Squeeze the juice out of half a lemon and discard the zest.
  2. Put all ingredients in the blender except olive oil and lemon juice, mix them at medium speed.
  3. Pour in the oil and juice and beat until thick.

What is eating pesto?

In Italy, especially on the coast, the soil is very fertile. Agriculture has been there for a long time, therefore Pesto became popular first of all among the peasants due to its satiety and pleasant taste.

They spread it on bread and ate it with a tomato or a fresh onion. Sometimes a piece of soft cheese was added to the menu of a simple lunch. Now, in memory of those times, restaurants offer a delicious snack consisting of pieces of mozzarella and tomatoes, oiled with Pesto and decorated with leaves of arugula.

At home for the holiday you can cook this snack in portions or on a large dish. White cheese, red tomatoes and green sauce with arugula remind of the color of the Italian flag and look spectacular on the table.

The need to spread Pesto on bread was no longer necessary, since the modern man is surrounded by shops with a variety of products. And yet, as another snack, this idea can be improved.

For example, cut bread into triangles, spread with sauce,and put tomato slices with cheese or sausage on top. They will have an unusual taste, which most often causes admiration and interest among the guests.

The same classic as the basil-based pesto recipe was its addition to spaghetti, fettuccine and other pasta. It gives the dish completeness and Mediterranean flavor. In addition, the emerald sauce looks beautiful surrounded by pasta.

Pesto is also suitable for marinating meat or poultry and as an additive to fish. Smeared fish will acquire the delicate aroma of herbs and delicate taste. Pesto is put as a dressing in soup and used instead of mayonnaise in salads, when they want to diversify the usual dishes.

Useful tips and tricks

Greens for the sauce should be fresh. If it is a bit of a basement, you can put it in 5-10 minutes. in a bowl of water, so that the elasticity returned to its leaves.

You should not choose overgrown basil, otherwise the sauce will taste bitter.

With extra-virgin olive oil, Pesto will taste better and have the necessary consistency. You can not replace it with sunflower oil, as this will disturb the overall bouquet of aromas from other ingredients.

Conclusion

Having mashed the sauce and enjoying its taste, you should not forget that it, unlike the store bought, does not contain any preservatives, therefore its shelf life is limited. In a home-made pesto, the refrigerator will be usable no more than a week.

Remembering the sailors and long voyages, in which they ate bread with sauce, it is necessary to take into account that their version in Pesto contained much more salt.

Lovers of Italian cuisine will not be difficult from time to time to cook the famous sauce and add it to appetizers and hot dishes. With him, the most common meal will become more elegant and appetizing.

Related news

7 classic and unusual recipes of the famous Pesto sauce

7 classic and unusual recipes of the famous Pesto sauce

7 classic and unusual recipes of the famous Pesto sauce

7 classic and unusual recipes of the famous Pesto sauce

7 classic and unusual recipes of the famous Pesto sauce

7 classic and unusual recipes of the famous Pesto sauce

7 classic and unusual recipes of the famous Pesto sauce

7 classic and unusual recipes of the famous Pesto sauce

7 classic and unusual recipes of the famous Pesto sauce

7 classic and unusual recipes of the famous Pesto sauce

7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce 7 classic and unusual recipes of the famous Pesto sauce