Pesto Sauce
20 min. Recipe Yield:
100 g Difficulty:
Simple recipe
Pesto sauce – Italian sauce recipe, this is a very famous and beloved sauce by all Italians, and probably not only by Italians. Cooking the pesto sauce is pretty quick and easy. It is undesirable to store pesto sauce for a long time, otherwise garlic will give the sauce an unpleasant aroma over time, and such wonderful products as olive oil and parmesan will not save it. Pesto sauce goes well with pasta or for cookin various salads, as a dressing. It can also be used on toasted bread with prosciutto or toasted bacon slices - in general, pesto sauce works for almost anything.
Recipe Ingredients
Cooking Recipe
For an Italian pesto recipe, wash the basil, shake off as much liquid as possible, and separate the leaves. Peel the garlic.
Put the basil leaves, garlic and salt in a mortar and pestle. Grind everything well to a mushy mass. For convenience, the garlic can be cut into small wedges.
Next, add pine nuts to the future sauce, and grind everything again until smooth. To give the pine nuts more flavor, you can lightly fry them in a dry frying pan before grinding.
Grate Parmesan on a fine grater and add to the mortar and pestle to the rest of the ingredients. It will be a little heavy here, the Parmesan will stick to the pistil, you need to peel it off with a spoon, but then the Parmesan will easily combine with the rest of the food.
And the last item is olive oil. Take good, extra virgin, fragrant olive oil. Pour olive oil into the mortar and mix well. The pesto sauce is ready, it will thicken slightly over time, but it doesn't matter - sprinkle it with lemon juice, stir, and the pesto sauce will restore its former freshness.