Pesto sauce recipe: typical recipe from Italy
Before making this delicious sauce with which we can make our culinary imagination fly, let's talk about the origin of Pesto. The pesto it's a sauce Traditional Italian cuisine Y pesto It is a Genoese word Prestare whose meaning is machacar which is as traditionally in Italy This sauce is made by crushing in a mortar.
It is a sauce that is easily prepared and with which we can prepare different dishes such as pasta, fish, meat, salads. This sauce can be made in addition to parmesan cheese, pecorino cheese or any other cured sheep cheese.
The color that characterizes this sauce as you can see when you make it is green, a color that both basil and parsley provide.
There is another variety of pesto which is traditional Sicily and that is known by the name of Pesto red (pesto rosso) The red Pesto differs from the pesto sauce that we publish in this recipe in which it is made with dried tomatoes and pepper, which will result in an exquisite red sauce as well.
In addition to dried tomatoes and red pepper, red Pesto carries the same ingredients as Pesto sauce.
How to make pesto sauce
The elaboration of the pesto is extremely simple and easy. You only need the ingredients that we propose below, and follow the steps that we indicated. In a few minutes you can enjoy this popular typically Italian sauce.
Ingredients:
- A few basil leaves (20 grams).
- 40 grams of Parmesan or Pecorino cheese.
- 100 milliliters of extra virgin olive oil with a mild flavor,
- One garlic clove,
- Pine nuts one tablespoon.
- Parsley (10 grams).
- Ground black pepper.
- Salt.
Elaboration:
Peel the garlic clove, chop it and put it in the mortar together with the pine nuts.
Crushing the pine nuts and the clove of garlic until they are well ground.
We pass the ground pine nuts and the garlic to the blender and reserve.
Wash the basil and parsley leaves well and place them inside the blender.
We also add oil, cheese, a pinch of black pepper, a little salt and beat together.
We have our Pesto ready to taste it as we like.
When presenting it we can take it to the table in a sauceboat or small bowls.
The pesto sauce can also be stored in the fridge for about 3 or 4 days in sealed glass jars so that it does not lose its flavor and nutritional properties.
