Pesto sauce is widely used in many culinary masterpieces both in Europe and Asia. Moreover, in every folk cuisine it is considered traditional. In Italy, Spain, Germany, France, recipes for this sauce are very different from each other. It is very popular in the Mediterranean and has a dark green color (due to the herbs included in its composition), in addition, the classic dish implies the presence of extra virgin olive oil and Parmesan cheese. Every Italian housewife must learn how to cook pesto sauce. Why eat it? The question that she immediately asks herself. It is quite thick in consistency, and when serving as an independent dish on the table, it can be served in any saucepan or in a regular small plate. If desired, it can even be laid out on plates with snacks, it does not spread very much.
Pesto sauce goes well with pasta, spaghetti and other pasta
. Why eat them in Italian cuisine is no secret. Since their preparation is a kind of art, they are served on beautiful large plates, which in Russia would most likely be used for snacks.
One of the simplest recipes for making pesto sauce is the classic version.
However, every housewife can choose its taste shades for herself, then she will take olive oil, taken as the basis of a traditional dish, with some other vegetable oil, green basil with purple and parmesan cheese. Of course, this will not be a classic European delicacy, but it is quite similar and quite edible and recognizable. What is pesto sauce is easy to figure out, but first you need to cook it.
So, the necessary ingredients for this sauce: one hundred grams of parmesan, two hundred grams of olive oil, three to four cloves of garlic, 100 grams of cashew nuts, a large bunch of green basil, salt.
Having bought everything you need, you can start cooking. Italian housewives chop all the ingredients of this sauce on their own using a mortar. However, you can do it lazy in a blender or meat grinder. The word "pesto" is derived from the Italian verb, which translates as "crush" or "rub." Therefore, the classic version involves completely manual work.
So, we grind the ingredients of the sauce convenient for us: nuts, basil, garlic. Three cheese on a very fine grater to make it airy. It is necessary to make pesto sauce. Why eat it, given that by consistency it resembles gruel? In principle, there are no special recommendations, but a white gravy boat is ideal simply because the combination of white and dark green is quite spectacular.
Go to the next step. Mix nuts with garlic and basil well, add olive oil. Then add the grated cheese and grind everything well again. If necessary, add salt, preferably sea, coarse. To give a special aroma, you can add a few frayed mint leaves, and for piquancy a little fragrant black pepper. Keep it in a tightly sealed container in the refrigerator.
A perfect decoration of the table will be a dish of fresh white bread, a little fried if smeared with pesto sauce. Why eat this original seasoning yet? In principle, with any dishes. And with what? This can be a canapé, a snack of various varieties of cheese , meat, fish or potatoes. Ideal for tomatoes and mozzarella.
Everyone who was in Italy almost certainly tasted pesto, a photo that shows a dish with it decorates the album of almost any traveler.