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Sos pesto

Sos pesto


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Since the food basil bushes in the garden were extremely rich, I decided that, in addition to the indispensable dried basil, I should also prepare this delicious sauce that can be used for various dishes such as pasta, steaks, bruschettas, etc.

  • 3-4 hands with fresh basil leaves
  • 50 g pine seeds
  • 80 g Grana Panado grated cheese
  • 50 g parmesan race
  • 2 cloves of garlic
  • about 100 ml of extra virgin olive oil
  • sea ​​salt
  • ground pepper mix

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Pesto sauce:

Put the ingredients in a blender and mix until you get a slightly fluid homogeneous paste.

Salt and pepper are added at the end to suit the taste as everyone likes.

The amount of olive oil can be supplemented depending on the amount of basil and how much fluid we want the sauce.

The pesto sauce obtained can be used immediately or portioned in small jars that we staple and store in the freezer for about 2-3 months.

Tips sites

1

For a stronger aroma, pine seeds can be lightly fried before adding to the sauce.

2

To keep it frozen, the sauce can be poured into a tray for ice cubes, put it in the freezer and after freezing, remove the cubes and put them in a hermetically sealed bag that is reintroduced into the freezer.

3

You can also add lemon juice, parsley or mint.


How to serve a pesto sauce

There are countless interesting ways to use this sauce! The best known dish that contains this delicious sauce is pasta with pesto sauce. All you have to do to prepare this dish is choose the type of pasta you want to cook, then prepare them following the instructions on their package and add the pesto sauce we prepared together!

It's extremely simple! And the resulting dish tastes much more complex and special than many other dishes much more complicated to prepare! You can even add tomatoes or corn to this sauce, there are no wrong ways to cook pesto sauce. If it is not yet the season of pine buds, do not worry, you can replace them with hazelnuts, almonds or even simple nuts and the result will be similar to the original!

I usually prepare it in larger quantities, as I have now prepared this jar. It is kept very well frozen, it can last up to two months without any problems. I cook the pesto sauce every time I run out, it seems to me an extremely versatile sauce that we can use in many dishes.

My kids love pesto sauce sandwiches, so I make sure I always have this sauce on hand when I prepare their pack for school. It goes great in chicken sandwiches, their taste is absolutely insane!

I also use pesto sauce as a salad dressing when I don't know what else to prepare or when I just don't have enough time to prepare a more special salad! The pesto sauce that is at hand saves me every time!

I hope you enjoyed following this recipe with me and I hope you will return to this recipe whenever you want to prepare the delicious and versatile pesto sauce according to the original Italian recipe!


The best Pesto sauce recipe

Pesto sauce is one of the most popular goodies that Italy has offered us. And the chefs from the peninsula are so proud of this sauce that they have created an annual championship in search of the best recipes.

Originally from the north of Italy, Pesto sauce easily made its way into the kitchens of gourmets around the world due to its delicious taste.

The name of the Italian dish comes from the verb "pounding", which means "to crush", and refers to the traditional way of obtaining the sauce. In ancient times, but still today, pesto is prepared in a marble mortar by crushing the ingredients with a wooden pestle.

Believe it or not, Peste sauce has its own world championship, Genoa Pesto World Championship, and the winning recipe from 2012, which I took from the Pestochampionship.it website, can be found below:

Ingredient:

  • 4 bouquets of basil from Genoa
  • 30 grams (about 2 tablespoons) pine buds
  • About 45-60 grams of grated Parmesan cheese
  • 20-40 grams of grated Pecorino cheese
  • 1-2 cloves of garlic
  • 10g coarse salt
  • 50 ml olive oil

Method of preparation

Before you start, you have to take into account two things: firstly, to have a mortar and pestle, and secondly, to move very quickly so that the ingredients do not oxidize.

Step 1: Wash the basil leaves in cold water and dry them on a towel, without rubbing them.

Step 2: Crush the pine buds and garlic cloves in a mortar until they form a paste.

Step 3: Add salt and basil leaves little by little and mix them in circular motions until smooth. Only at the end, when you got a green paste.

Step 4: Add the parmesan and Pecorino cheese and mix well.

Step 5: Pour a thin layer of olive oil that helps to mix the ingredients perfectly.

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The best Pesto sauce recipe

Pesto sauce is one of the most popular goodies that Italy has offered us. And the chefs from the peninsula are so proud of this sauce that they have created an annual championship in search of the best recipes.

Originally from the north of Italy, Pesto sauce easily made its way into the kitchens of gourmets around the world due to its delicious taste.

The name of the Italian dish comes from the verb "pestare", which means "to crush", and refers to the traditional way of obtaining the sauce. In ancient times, but still today, pesto is prepared in a marble mortar by crushing the ingredients with a wooden pestle.

Believe it or not, Peste sauce has its own world championship, Genoa Pesto World Championship, and the winning recipe from 2012, which I took from the Pestochampionship.it website, can be found below:

Ingredient:

  • 4 bouquets of basil from Genoa
  • 30 grams (about 2 tablespoons) pine buds
  • About 45-60 grams of grated Parmesan cheese
  • 20-40 grams of grated Pecorino cheese
  • 1-2 cloves of garlic
  • 10g coarse salt
  • 50 ml olive oil

Method of preparation

Before you start, you have to take into account two things: firstly, to have a mortar and pestle, and secondly, to move very quickly so that the ingredients do not oxidize.

Step 1: Wash the basil leaves in cold water and dry them on a towel, without rubbing them.

Step 2: Crush the pine buds and garlic cloves in a mortar until they form a paste.

Step 3: Add salt and basil leaves little by little and mix them in circular motions until smooth. Only at the end, when you got a green paste.

Step 4: Add the parmesan and Pecorino cheese and mix well.

Step 5: Pour a thin layer of olive oil that helps to mix the ingredients perfectly.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


SOS PESTO | Recipe + Video

Hello dear readers. Today I prepared my favorite sauce & # 8211 PESTO. This sauce originates from Genoa (Italy) and many believe that it appeared during the Roman Empire, but the first documentary evidence of the preparation of this sauce is from 1865. Pesto is based on basil, Parmesan (pecorino is also added), oil of extra virgin olives, etc. It is prepared very quickly and easily. I use this sauce for anything, such as: pasta, pizza, salads, as a marinade for meat and fish, even simply on bread. You can keep the sauce in the refrigerator for about 3-4 days. I hope you like my Pesto sauce recipe and enjoy it. I still wish you a tasty day and good appetite!

Ingredient:

  • 120 gr. - fresh basil leaves (about 2 large ties)
  • 130 ml. - extra virgin olive oil
  • 50 gr. - Pine seeds
  • 60 gr. - Parmesan
  • 2 cloves of garlic
  • Suc & # 8211 lemon juice
  • ½ teaspoon - salt

Difficulty: small

Preparation time: 5 minutes

Cooking time: 7 minutes

Total time: 12 minutes

The amount: 350 grams of pesto

Method of preparation:

  1. Put the well-washed and whipped basil in the blender together with the pine seeds, garlic and salt, mix well until you get a thick paste.
  2. Then gradually add the olive oil, continuing to mix.
  3. Turn off the blender and scrape Parmesan cheese in it, then drain the lemon juice, mix everything with a spatula. If you want the sauce to be softer, add a little more olive oil.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Pasta with Sicilian pesto sauce

I offer you a delicious pasta recipe with pesto sauce, which you can prepare in about 20 minutes. The pasta recipe with pesto sauce is for 4 people and can be a wonderful lunch with family or friends.

Pesto is a sauce specific to Italian cuisine, made from basil, olive oil and parmesan. There are other variants with pine buds and other types of cheese instead of Parmesan.

ingredients: 300 g linguine pasta, 8 tablespoons almonds, 4 tablespoons grated Parmesan, 4 tablespoons extra virgin olive oil, a small bunch of chopped basil, 4 small tomatoes, salt, pepper.

Method of preparation: we prepare the pasta according to the instructions on the package. Chop the almonds and tomatoes, then set them aside. In a blender put the grated Parmesan cheese, basil (keep a few leaves for decoration), chopped almonds and olive oil. Stir until a sauce is formed.

Image from Pixabay

Drain the pasta and put it in the pot in which they boiled. Add the basil and almond sauce. Put the tomatoes and mix well. Divide into four plates and serve with green basil leaves. Bon appetit!


How to make the best pesto sauce (3 simple recipes)

Pesto is an Italian sauce based on basil, garlic, cheese, pine nuts and oil, which is especially suitable for pasta. It can also be used for salads, sandwiches or various other dishes.

Today we will present you both the classic recipe and two more interesting options.

Classic pesto sauce

ingredients

  • 2 bunches of fresh basil
  • 1/4 cup grated sheep's cheese
  • 1/3 cup grated Parmesan cheese
  • 2/3 cup olive oil
  • 1/2 cup pine seeds
  • 1 head of garlic
  • salt

Method of preparation

  1. Chop the basil, garlic and pine nuts and add them to a blender, along with the salt, until a creamy puree forms.
  2. Gradually add the olive oil and continue to mix.
  3. Add the grated cheese and parmesan and mix.
  4. Refrigerate for a few hours and the pesto sauce is ready to serve!

Pesto sauce with superfoods

ingredients

  • 1 broccoli
  • 1 large bunch of basil
  • 1 bunch parsley
  • 1 generous hand with spinach leaves
  • 1 lemon
  • 1 hand pumpkin seeds or sunflower
  • 60 g parmesan (optional)
  • 1 clove of garlic (pressed)
  • sea ​​salt
  • ground pepper
  • 4 tablespoons olive oil

Method of preparation

  1. Chop the broccoli and transfer to a food processor for a few seconds, until finely chopped.
  2. Add the basil, parsley and spinach and beat again until finally chopped and mixed with the broccoli.
  3. Add the juice of 1/2 lemon, Parmesan (if using), garlic and pumpkin seeds.
  4. Season with sea salt and pepper, beat again until the mixture is combined and finely chopped.
  5. Add the olive oil and process in the last round at high speed.
  6. Taste and adjust the flavors by adding more lemon, salt or pepper if necessary.

Green bean pesto sauce

  • 300g bean pods
  • 2 cloves of garlic, cut in half
  • 3 anchovy fillets
  • 25 g parmesan, race
  • juice and peel of 1/2 lemon
  • 3 tablespoons olive oil

Method of preparation

  1. Cook the beans in a pot with water and salt.
  2. Keep on the fire for 3 minutes.
  3. Drain and transfer quickly under a stream of ice-cold water to stop cooking time.
  4. Remove the shell and keep the berries.
  5. Fry the garlic together with the anchovy fillets in a small pan for a few minutes.
  6. Mix with the beans and transfer to a bowl.
  7. Sprinkle with Parmesan cheese, lemon juice and peel.
  8. Add the oil and mix well.

Careful! The pesto sauce is kept in a glass jar in the refrigerator for 3-4 days.


Sicilian pesto sauce recipe:

  • 20 fresh basil leaves
  • 100 grams of sun-dried tomatoes
  • 50 grams of peeled almonds
  • 50 grams of Pecorino Romano or Parmesan cheese
  • 2-3 cloves of garlic
  • 50 ml of olive oil
  • 10 grams of coarse salt

How is it prepared? Wash the basil leaves and sun-dried tomatoes. Crush the almonds and garlic, and when it reaches the consistency of a cream, add a few grains of salt and basil leaves. Then crush the basil leaves. Chop the sun-dried tomatoes into very small pieces, add the cheese or grated Parmesan cheese and pass it with a blender, then place the composition over the almonds and garlic. At the end, add the olive oil, little by little.


CAPRESE SALAD WITH BASIL PESTO SAUCE

"I want bruschettas with tomatoes and basil!" & # 8211 A friend told me the other day when we decided to meet for a snack and a refreshing dessert made by her.

Very well, I thought, although I couldn't really serve them with the hot mayonnaise bread I had instantly thought of putting in the oven before it arrived, because I know how much he likes it. We find something in the fridge to eat with it… “But what about a caprese salad with basil pesto sauce?”, I say, because we are still on the same wavelength, somewhat… “Great, I bring the olives! & # 8230 ”

That's how we like to spend an afternoon sometimes as friends. And if you think you have to spend too much time in the kitchen for a caprese salad and some bruschettas, you're wrong. I have already presented you the recipe for bruschettas with tomatoes and basil that you can find here. Today, however, I take advantage of the beautiful tomatoes quite ripe and the very fragrant basil that I have at hand to make a wonderful caprese salad which, although so simple, is full of flavor through its unmistakable basil taste.

Take advantage of the basil, if you have it fresh. A pesto sauce is prepared in no time and all you need is a bag of pine buds or a few cashews, a little Parmesan cheese, garlic and olive oil. For caprese salad, you already know that you only need the three ingredients that transpose the colors of the Italian flag on your plate - tomatoes, mozzarella and basil. It is a simple and quick recipe that will only take 10 minutes and will successfully save you for an afternoon that is worth spending on a snack, rather than in the kitchen.

Ingredient:

  • 200 gr. mozzarella
  • 3 tomatoes
  • 2 strands of basil
  • 1 tablespoon olive oil
  • salt to taste
  • 2 tablespoons pesto sauce

Preparation method:

1 Using a serrated knife, cut the tomatoes into thin, round slices of about 5-6 mm.

2 Slice the mozzarella so that it is about the same thickness as the prepared tomatoes.

3 Wash the basil leaves and alternately place the three ingredients on a plate.

4 Season the salad with a little salt, then sprinkle with as much basil pesto sauce and a few drops of olive oil.

5 Depending on your preferences, you can place the delicious Greek kalamata olives next to it, but it can also be consumed as such, using an additional balsamic vinegar dressing.

In addition to this caprese salad with basil pesto sauce, you should not miss in any way the bread croutons toasted with olive oil and possibly seasoned with a subtle shade of garlic, so that the fresh bread with mayo whose still smelling smell is still there. she could feel it in the kitchen, I eagerly packed it and gladly gave it to my friends for the next day.

It was a pleasant meeting, and the raspberry cake offered by my friend was insane. I think you would like it, but I hope you have more patience until I prepare it to come back with details about this recipe.


  • 2 hands of fresh basil
  • 2 cloves of garlic
  • 35 grams of pine seeds
  • 2/3 cup extra virgin olive oil
  • salt and freshly ground pepper to taste
  • 50 grams of Pecorino cheese.
  1. Mix the basil, garlic and pine nuts, put them in a blender and mix until they are cut into fairly large pieces.
  2. Add half a cup of olive oil and mix with the blender until the composition is homogeneous and fine. Season with salt and pepper.
  3. If you use the sauce immediately, add the rest of the oil and mix everything until a fine sauce results. It is mixed in a bowl with grated cheese.
  4. If you store the sauce in the refrigerator, put it in an airtight container, with the remaining oil poured on top. It can be kept for up to 3 months. Mix with cheese when serving.

So, as you can see, pesto sauce Traditional is not at all difficult to make and is wonderful in combination with pasta or meat. The flavor it gives to the food is unique, which is why you have to try this traditional Italian dish!


Pasta with chicken and pesto sauce

Pasta with chicken and basil

  • 100 g. Tagliatelle & # 8230 or other type of pasta, it is important to stick our sauce well to them
  • 50 g butter
  • a chicken leg
  • salt and pepper
  • a teaspoon of pesto with basil

In a saucepan with hot water and salt, put the pasta to boil.

Boneless, salted and peppered chicken leg is fried in a pan.

When the pasta is cooked, drain it, pass it through a stream of cold water and mix it together with the chopped butter.

The roasted chicken leg is placed on the plate next to the pasta over which I put a spoonful of pesto.



Comments:

  1. Abhimanyu

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  2. Ariss

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  3. Anouar

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