The most common, ubiquitous dishes, about which sometimes nothing new can be said, can acquire a new taste and aroma, sparkling with new faces, if only using a good sauce, especially if it is prepared with the soul.
Many sauces go well with a wide variety of products and with most dishes, and they have already become a thing of history, as they are sometimes known for several centuries. Despite some archaism, they continue to enjoy unprecedented popularity among gourmets. Well, who doesn’t know bechamel or bolognese sauces? But they were invented a very long time ago ... And yet, if the hostess wants to please her family, close museums or decorate with her unusual holiday feast with invited close friends or neighbors, then she draws attention to the good old sauces.
No less famous is the Italian pesto sauce, which is perfect for both meat and fish dishes, as well as vegetables, fillings and salads - this is such a universal sauce. When, where and by whom the pesto was invented is not known for certain - unlike the famous bechamel and bolognese. Nevertheless, the hostesses thank the unknown chef, who became the author of this original sauce.
Italian pesto sauce is served not only with fish and meat dishes, it is also served with tortellini (these are Italian dumplings, only with toppings), spaghetti and other types of pasta (as all pasta is called in Italy), as well as minestrone (this is such soup). This sauce is densely greased with 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 stores, but it is much better to know the recipe for pesto sauce and cook it at home yourself.
But how to make pesto sauce? It is interesting that all the ingredients require an original treatment by grinding or crushing, probably, this is what its name came from? In Italian, Pestare means Crush or Stomp ...
Introducing the simple “classic” recipe for pesto sauce.
For him, we need very few components. Two bundles of basil, one bunch of parsley will be enough, you still need one hundred grams of Parmesan or any other hard cheese, two large spoons of pine nuts, a few cloves of garlic and one hundred milliliters of vegetable (preferably olive) oil. Well, salt, of course.
Well, the ingredients are available, now how to make pesto sauce. Rinse and dry the greens well. Grate the cheese. Chop smaller garlic cloves. Fry pine nuts in a pan without oil, but you can not fry. Put everything in a cast-iron mortar and grind with a pestle, but you can also use a blender. Add oil and salt at the very end of cooking. That's all, the sauce is ready. So simple? Right
Ready sauce can be stored in the refrigerator in an airtight container for a week, and in the freezer it will not lose its freshness for a month. By the way, coriander or spinach or other herbs can be added to the sauce . Instead of pine nuts, you can use hazelnuts or almonds - there is only one recipe for pesto sauce, but there are many options, and instead of traditional basil, you can even use sun-dried tomatoes or mint.
The recipe for pesto sauce, in principle, is always the same. The cooking method is the same. By tradition, a pestle and mortar are used, but you can choose the “civilized” method - with a blender or food processor. In any case, you get an original sauce, just like in Italy, with a bright green, appetizing color. A combination of pine nuts and basil will add to any dish served with pesto sauce, a unique Italian flavor. Rome, Naples, Milan ...
Dreams ... Dreams ...