Stunningly delicious, savory pesto sauce - a gift to all lovers of gastronomic delights from Genoese chefs. Italian cuisine is generally distinguished by the use of various sauces. They do not even take the usual pasta for a dish if it does not have the original sauce for the dressing.
The composition of pesto sauce may include ingredients of the classic recipe, but the "virtuosos of taste" often make their own adjustments. The classic combination is fresh green basil, chopped pine nuts, parmesan, chopped garlic, seasoned with salt with pepper and olive oil. The first mention of this sauce can be found in the culinary book of Giovanni Battista, dated 1860th year. No earlier evidence of a classic recipe has been identified.
But there is an assumption that initially it was the usual oil-garlic dressing for vegetables, bread, cheese, meat and fish. In order to somehow saturate the taste and give a characteristic color, crushed fresh basil was added to the gravy. So pesto sauce with basil appeared.
Even the origin of the name of the sauce, many experts do not agree. According to one version - "pesto" comes from the ancient Italian Pestelli tribe. But the most likely version of the origin of the name is consonance with the process of grinding the ingredients in a mortar and pestle. Professionals in matters of national Italian cuisine are confident that basil pesto sauce prepared by hand-pounding is much tastier and more fragrant than mixed in other ways.
What is the pesto sauce for the classic recipe?
Since the recipe for the dressing was developed by the Italians, the most common combination is pasta (in our opinion, spaghetti and other pasta with a lot of sauce). It can be used in the form of spreads on bread, crammed with crackers, added to the lasagna and in the first courses (puree soup).
Based on the initial set of ingredients, it becomes clear how pesto should be in color and texture: mushy green substance, moderately thick.
The classic pesto sauce is made as follows:
- 35-40 clean dry leaves of fresh basil in the amount of (without stalks) grind with a knife or in a blender;
- 3 tbsp. l pine nuts also grind in a blender or grind in a mortar;
- 3 sturdy cloves of garlic are chopped with a knife (it is possible through a garlic box or a blender);
- we rub 100 grams of parmesan on a fine grater (this is a variety of classic Italian hard cheese of long maturity);
- salt and ground black pepper to taste;
- as refueling - 2-3 tbsp. l olive oil;
- All ingredients are blended until a uniform consistency of sauce is obtained.
Variations on pesto
The composition of pesto sauce can be changed. For example, due to dried tomatoes, the sauce has a tomato flavor and a reddish tint. Basil is generally perfectly combined with tomatoes in all forms: baked, dried, fresh.
What do pesto with basil and tomatoes eat? Yes, at least with the same paste. And also pizza - there is nothing tastier than a freshly baked thin crust, which is abundantly greased with tomato pesto with a crispy and crusty cheese crust on top. Please note that classic Italian pizza is not the set of ingredients that “was lying in the fridge” that you often see in our room. Italians do not turn pizza into a salad: dough, special sauce and cheese - that's all you need.
Due to the absence of pine nuts, they can be replaced, for example, with a handful of walnuts.
Under the “screen” of pesto, all sorts of multi-component sauces are often prepared with the addition of onions, various greens, lemon zest, vegetable oil instead of olive oil, and also cream (as in the pesto alfredo recipe). Seasoned with this sauce fish and meat dishes, pasta, salads.
Classic and "author's" pesto can be used as a dressing for tortilla and burrito, as well as a sauce for nachos. Although these dishes are more common in Spanish and Latin American traditional cuisines, culinary fusion has long become fashionable.
Basil is used in green (fragrant or ordinary) and purple. This annual garden plant is known since ancient times, as an eastern spice. Basil is widely grown around the world on an industrial scale and in its own gardens. In a classic combination, this green is good with tomatoes, olive oil and cheese type pasta-filata.
Every modern housewife will be able to easily create an aromatic pesto sauce, touching the ancient Italian culinary traditions. It's so tasty and original every time!