Pesto Sauce Recipe: As in Italy

The most usual, universally occurring dishes, which sometimes can not be said anything new, can acquire a new taste and aroma, playing with new faces, if only use a good sauce, especially if it is cooked with a soul.

Many sauces are perfectly combined with a wide variety of products and with most dishes, and they have become part of history, as they are known for several centuries. Despite some archaic, they continue to enjoy among gourmets an unprecedented popularity. Well, who does not know Béchamel or Bolognese sauces? But after all, they were invented a long time ago ... And yet, if the landlady wants to please her domestic, close duzes or decorate with something unusual holiday feast with invited close friends or neighbors, she pays attention to the good old sauces.

No less famous is the Italian pesto sauce, which perfectly suits both meat and fish dishes, and also to vegetables, fillings and salads - this is the kind of universal sauce. When, where and by whom pesto was invented, it is for certain unknown - unlike the famous bechamel and bolognese. Nevertheless, the hostesses thank an unknown cook, who became the author of this original sauce.

Italian pesto sauce is served not only to fish and meat dishes, it is served also to tortellini (these are Italian dumplings, only with stuffing), spaghetti and other kinds of pasta (as in Italy they call all pasta), and also to minestrone (this is such soup). This sauce thickly smears the chicken or fish before baking in the oven, and it is also used as a cream for a snack cake with ham and cheese. This famous sauce can also be bought in shops, but it is much better to know the recipe for pesto sauce and cook it at home on your own.
But how to cook pesto sauce? It is interesting that all the ingredients require original processing by grinding or crushing, probably this is what caused the name? In Italian, Pestare means Pressing or Treading ...

Introducing a simple "classic" recipe for pesto sauce.

For him, we need very few components. It will be enough for two beams of basil, one bunch of parsley, you still need grams of a hundred parmesan or any other hard cheese, two large spoons of pine nuts, several cloves of garlic and one hundred milliliters of vegetable (preferably olive) oil. Well, the salt, of course.

Well, the ingredients are available, now how to cook pesto sauce. Wash the greens well and dry them. Grate the cheese on a fine grater. Chop garlic cloves more small. Cedar nuts fry in a pan without oil, or you can not fry. Put everything in a cast-iron mortar and rub it with a pestle, but you can also use a blender. Add oil and salt at the very end of the cooking. That's all, the sauce is ready. So simple? Exactly.

Ready sauce can be stored in the refrigerator in sealed containers for a week, and in the freezer, it will not lose its freshness for a month. By the way, in the sauce it is possible to add coriander or spinach or other spicy herbs. Instead of pine nuts, you can use hazelnuts or almonds - the recipe for pesto sauce is one, but there are plenty of options, and instead of traditional basil you can use even sun-dried tomatoes or peppermint.

The recipe for pesto sauce is, in principle, always the same. The way of preparation - too. By tradition, a pestle and mortar is used, but you can choose a "civilized" way - with a blender or food processor. In any case, you will get an original sauce, just like in Italy, having a bright green, appetizing color. A combination of cedar nuts and basil will add any dish to which pesto sauce is served, a unique Italian flavor. Rome, Naples, Milan ...
Dreams ... Dreams ...