Pesto sauce

Pesto sauce

Category: Sauces

Ingredients
Basil green	2 parts
Parmesan cheese, grated	1 part
Pine nuts (pine nuts can be used)	1 part
Parsley	small bundle
Olive oil (add by density)	2 parts
Coarse salt	½ tsp

Cooking method

• Wash and dry the herbs. Brown the nuts in a dry frying pan. Beat everything with a blender at low speed (so that the oil does not heat up).

Note

I want to introduce everyone to the pesto sauce (all those who are not yet familiar with it). It is the number 1 sauce in Italy. Our family is delighted with him, although we are not Italians. I use it to make lasagna and as a sauce for meat in Italian herbs. Now also in rolls (recipe in the section: "dough"). There is also a recipe for bread with pesto, but it has not yet been tested, and will soon reach his hands.

I must say right away that this sauce is not cheap, but it is worth it, because the ingredients are just WOW.
I found only one on sale (photo). He is pure Italian. Ingredients: peanut butter, basil, cashews, Grana Padano cheese, Pekorino Romano POD cheese, olive oil, garlic, salt, sugar. Well, this pleasure is also worth it. Jar 190ml. - almost $ 10.

There is a recipe for homemade pesto that I want to suggest.

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Yes, the sauce is very tasty (I have the same jar as you have in the photo) - only at first I personally had an unusual taste and did not like it. But apparently, like any other unfamiliar dish, I had to "realize" it, as it were, and now I eat any pasta with this sauce with great pleasure. Yes, it is not cheap, but in fact, the ingredients in it are not cheap.

It was the same story with me. We bought a jar of sauce for making lasagna, tried a little with my husband and looked at each other. The taste is not at all familiar and the taste buds did not understand anything. And when they tried it for the second time - then they already appreciated this taste. Now this sauce is my favorite.

hmm ... I didn't buy pesto in the store, but I have a recipe in my stash from somewhere long ago. There, 50 ml of cream was added to all the above ingredients. (And olive oil is also 50ml) Yes, plus 4 more cloves of garlic. But this seems to be a variation.
I did it for a long time too, but I remember that the taste was oh-oh-very interesting.

Yeah, I also make that sauce sometimes. It is especially good to spoon it into plates with minestrone.
I make pesto with purple basil, garlic, and pine nuts.

Interestingly, I never counted, but does a homemade one come out as expensive as a can?

We (Moscow, Mitino) have the following ingredients:
- Lithuanian parmesan - 210 rubles / kg
- olive oil - 250 r / l
- until recently, cedar trees were 450 rubles / kg, now they have risen in price
- basil - 30 r / bunch

Something seems to me, it doesn’t look like a home jar would turn out to be 230 rubles.

Interestingly, I never counted, but does a homemade one come out as expensive as a can?
Something seems to me, it doesn’t look like a home jar would turn out to be 230 rubles.

Of course not. Homemade will come out cheaper. This, for example, with a loaf of Ciabatta - I counted - in the store it costs (as I saw and bought before) from 15 to 25 rubles in different stores, and at home I need a glass of flour, an incomplete glass of water, salt and tea to bake it a spoonful of yeast, which, you see, does not pull either 15 or 25 rubles, all the more so.

I tried the purchased Barilla, the photo of which is given above - for my taste, too salty and greasy, the Swedish Duvan is also a disappointment, too liquid and sour ...

the output is only of its own manufacture.

Empirically, the most successful ratios for my taste were chosen:

- pine nuts - 3 tablespoons (about 40 g) - fried without oil
- green basil - 1 bunch without hard stems
- garlic - 1 large clove
- parmesan - 2 tbsp. l.
- olive oil - 3 tbsp. l.
- lemon juice - 1 tsp. (as desired - it tastes better)

Salt is NOT NECESSARY!

It turns out a small jar, or 2/3 of a jar of Italian canned sauce.
Very delicate taste, thick, bright green cheerful sauce turns out

Is there a fundamental difference in making pesto from green basil leaves? At the dacha this year, I grew two varieties of basil - green and purple. But somehow I didn’t think to make pesto myself, because I didn’t try it, my husband just brought a jar from Italy, for my taste it’s not bad, but out of habit I forget to add it to dishes. But you won't eat much, of course, the taste is specific, apparently because of the basil.

Green and purple basil tastes very differently.
Rather, instead of green basil, you can make half and half with parsley with mint.

Homemade sauce tastes much better than canned sauce. I also tried Italian from a jar - not bad, no more. And in their restaurants - delicious. So I tried to do it myself, it's really quite another matter!

I love pesto! We use it with pasta, baked meat and just with fresh bread!
I blanch the basil before chopping, and immediately cool it with ice water, so it retains its color longer.

Tell me, how long is homemade sauce stored? Something I did not notice there are special preservatives ... in theory, it should not be stored for a long time?

Tell me, how long is homemade sauce stored? Something I did not notice there are special preservatives ... in theory, it should not be stored for a long time?

I did it - I have already gone into the refrigerator for the third week of storage - we eat it on the sly, because it is very tasty, BUT VERY CALORIE! I think that oil is a preservative here - remember how we store open jars of tomato paste - fill it with a layer of vegetable oil and the open paste does not deteriorate. Maybe this is happening here too?

I made "Caprese" salad with pesto sauce according to the Topikstarter recipe ... Very tasty!

- pine nuts - 3 tablespoons (about 40 g) - fried without oil
- green basil - 1 bunch without hard stems
- garlic - 1 large clove
- parmesan - 2 tbsp. l.
- olive oil - 3 tbsp. l.
- lemon juice - 1 tsp. (as desired - it tastes better)

Salt is NOT NECESSARY!

I make it according to a similar recipe, but I also add special spices for pesto (we sell them by weight, and that's what they call "seasoning for pesto") and salt to taste. I also put lemon juice to taste.

I think that oil is a preservative here - remember how we store open jars of tomato paste - fill it with a layer of vegetable oil and the open paste does not deteriorate. Maybe this is happening here too?

Better yet, spread mustard on the lid on the inside and the paste will be stored even longer. Checked repeatedly. I advise everyone.

Did you know that pesto can be different? This one from the basil is Genoese. In Italy, sun-dried tomato pesto is no less popular. By the way, it's easier to make it. In general, the word "pesto" means "mashed" (suddenly someone does not know)! )))))))))))))))))))))) So this name can refer to very different options ...

[Parsley pesto]

And I met a recipe in LJ Parsley pesto:

🔗

"Everything is very simple, and by the eye.

Parsley greens - into a food processor, grind with a knife into small rags, add sunflower seeds (about 100g), juice of 0.5 - 1 lemon, salt to taste, a clove or two of garlic, a little sugar (0.5-1 tsp), grind everything together as finely as possible! Yes, and vegetable oil (good!) Is about 100 ml. same way!
In principle, you can end there, or you can add Parmesan cheese, 70-100 grams.
If it's not there, I don't bother. I like it even better without cheese.
And in the "no cheese" version, this pate can be frozen. "
The same magazine has a recipe Wild garlic pesto sauce.

🔗

"Base - Recipe with Cooking from Anke.

"2 bunches of wild garlic (leaves that look like lily of the valley)
100 g pine nuts
1 clove of garlic
80 g grated parmesan
80 g grated pecorino
olive oil, salt, pepper

Grind everything in a food processor, it is very tasty as a sauce for pasta, for meat, or just spread on pieces of baguette. slightly dried in the oven :-) "
(from)

My digressions:
I use pine nuts, often with sunflower or pumpkin seeds.
When there is Parmesan, I add (although our local Parmesan is not Parmesan ...), when not, I don’t bother, I make it without cheese, it turns out such a herb pate, delicious and extremely healthy.
I no longer add garlic to wild garlic - and so the sharp-garlic taste.
I add lemon juice to taste, a little sugar, again, to taste.
If made without cheese, it is an excellent vitamin-rich lean pate.

Households are delighted, they eat with pleasure with toast, with crackers, with pasta. "

And if I have all the greens, but ... DRIED? !!! Am I a topikstarter pesto in any way? If dried greens are not thermally processed, they will not open ...
Well, this is how I philosophize ... what kind of alien will come and say ... well, I don't even know. what will he say ...

nope ... from dry well, no way! and I planted winter basil with my daughter in Ukraine and a whole tree grew. he is really capricious and needs to be watered every day. but such a handsome man! it's worth it! here is mine. sorry. that it is already dark. but the photo turned out

For reference
This is one of the favorite sauces of "dear and beloved" Leonid Ilyich .... of course Brezhnev.
It turns out MUCH tastier with garlic. Very suitable ..... yes, almost everything.
In my opinion, it is best to take spirals from pasta. The sauce is stuffed in them and .... well, very tasty.
I've tried it with both purple basil and green. The latter is MUCH tastier.

the output is only of its own manufacture.

Empirically, the most successful ratios for my taste were chosen:

- pine nuts - 3 tablespoons (about 40 g) - fried without oil
- green basil - 1 bunch without hard stems
- garlic - 1 large clove
- parmesan - 2 tbsp. l.
- olive oil - 3 tbsp. l.
- lemon juice - 1 tsp. (as desired - it tastes better)

Salt is NOT NECESSARY!

It turns out a small jar, or 2/3 of a jar of Italian canned sauce.
Very delicate taste, thick, bright green cheerful sauce turns out

+1

Yesterday I prepared this sauce for the first time, according to your recipe. Why, my girls are capricious in taste, but they were delighted too! Thank you so much!
Without hesitation, I immediately sowed a couple of rows of green basil in my garden. Olive trees do not grow here, but with a cedar spruce, a hitch turns out ...

Now another problem has arisen: how to live without this sauce in winter? Perhaps someone has a proven recipe for rolling this sauce under the lid?

Capet, or can pour it in portions and freeze, I met such advice from someone.

Capet, or can pour it in portions and freeze, I met such advice from someone.

Alternatively, you can try.

One "but": in my private sector, the loss of mains voltage for an indefinite period is a quite possible and unpredictable phenomenon in frequency and duration. Therefore, if something can be preserved, this is a more reliable storage option for us.

Freezing is not an option. The sauce keeps well in the refrigerator for a month. If you cover a little with oil on top.
And for the winter ..... you can plant green basil in a pot.

As another option, yes.

But somehow the manufacturers roll this sauce into jars under the lid ... For me, this option would be the most reliable ...

Yes, Italian manufacturers roll up in cans.In my opinion, banks need to be extended and can be rolled up. True, Italians roll up in small jars (Pesto Genovese) literally at one time.

I want to insert my 3 kopecks, this slamzila recipe from the site -Cooking at home (may Olesya forgive me) - green basil-2 bunches, parsley-1 bunch, Parmesan 80 gr, pine nuts (can be lightly fried) -2 tbsp. l, garlic-3-4 cloves, olive oil-100-120 gr., salt (I do not put). I cut the herbs and garlic, grind everything except the cheese with an immersion blender, add the grated cheese, beat everything, the pesto is ready. I don't know how long it is stored, I have a maximum of two days. my two sons eat it with pasta, smear it on bread, I can just use a spoon, well, just a pestomaniac. From the beginning I strictly adhered to the recipe, and then, as necessary, and more cheese. and nuts too. forgot to add - the eldest son of pesto cannot stand

I add all the ingredients "by eye". Variants of this sauce, like borscht recipes in (in) Ukraine. I do it with regular butter. The original recipe uses Mediterranean pine nuts and peccorino sheep's cheese. Some add cilantro, tarragon (tarragon) and cheese - like Lithuanian parmesan. One thing is certain - His Majesty GARLIC.

Me too - after a few unsuccessful experiments with olive oil (several types of refined, bitter) I switched to local high-quality sunflower oils. Oil is seen in pesto - not the main ingredient, because with high-quality oil and the taste is excellent.
And yet, of the pesto nuts, pistachios turned out to be the most delicious for us. Yes - you have to tinker a little with them, with a shkarloopa. But to taste - the most dull turns out ...

I should probably try with pistachios

Let's try pistachios, especially since you can find peeled