Classic pesto sauce

Pesto is an Italian cuisine sauce that has found its use in a wide variety of dishes. Pesto is usually made from fresh herbs, olive oil, pine seeds and cheeses, and is used as a spread on baguettes, a dressing for creamed soups, and a flavorful addition to pasta.

Classic homemade basil pesto recipe

Incredibly tasty, aromatic and easy-to-prepare sauce made from fresh basil with the addition of hard cheese - Parmesan. Perfect for seasoning Italian pasta made from durum wheat.

1. 
   How to make pesto sauce at home using a classic recipe? We chop the basil leaves coarsely or simply tear them with our hands (this way the product loses its beneficial properties less) and transfer it to the blender bowl
2. 
   Peel the garlic and chop it into thin slices - add it to the greens and start chopping until smooth. Gradually add half the olive oil to the mixture.
3. 
   Grind until smooth and add finely grated Parmesan.
4. 
   Then pour the cedar nuts and the remaining butter into the bowl - stir one last time and our sauce is ready. Bon appetit!

How to make green arugula pesto?

A fragrant, original pesto sauce made from arugula - it's very simple and quick. The main secret of success is a high-quality and powerful blender, and even better, a mortar and pestle for the ideal consistency of the sauce. However, pesto according to this recipe is obtained by absolutely everyone and is no worse than in restaurants.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 3-5.

Ingredients:

• Arugula – 150 gr.
• Sunflower seeds – 25 gr.
• Cashew nuts – 50 gr.
• Garlic – 3 teeth.
• Olive oil – 25 ml.
• Sunflower oil – 50 ml.
• Parmesan cheese – 50 gr.
• Salt - to taste.
• Basil – ½ bunch.

Cooking process:

1. Rinse the arugula thoroughly under running water, dry it and chop it coarsely with a sharp knife - transfer it to a deep container.

2. Using a kitchen gram scale, measure out the required amount of seeds and nuts and pour into the blender bowl. Add a few cloves of peeled garlic and chop until smooth.

3. Grate Parmesan into a plate with greens, preferably on the finest grater.

4. Combine the mass of fresh arugula with cheese and the nut-garlic mixture in a bowl, pour in two types of oil and blend with an immersion blender until smooth.

5. Add finely chopped basil, salt to taste and mix well with a spoon or spatula.

6.The sauce is ready and can be served or transferred to a glass jar and stored in the refrigerator. Bon appetit!

A simple and delicious parsley pesto recipe

Incredibly aromatic sauce, the main ingredients of which are parsley, cilantro and mint. Pesto is great for breakfast, as a spread on bran or rye bread, and can also serve as an original snack for dry wine.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 1-2.

Ingredients:

• Parsley – 15 gr.
• Cilantro – 15 gr.
• Mint – 5 gr.
• Olive oil – 1 tbsp.
• Pine nuts – 3 tbsp.
• Garlic – 1 tooth.
• Cream cheese – 100 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Rinse parsley and cilantro thoroughly under running water, let dry for a few minutes and chop as desired.

2. We also rinse the mint and separate the leaves from the stem.

3. Pour all the greens into the bowl of an immersion blender, add one tablespoon of olive oil and blend until smooth.

4. Add the required amount of nuts to the crushed mass.

5. Add one clove of peeled garlic and beat again for 1 minute.

6. Transfer the resulting homogeneous mass into a deep bowl.

7. Place the cream cheese on a plate, add salt and ground pepper to your taste and mix thoroughly.

8. Store the finished sauce in the refrigerator, but no more than 3 days. Bon appetit!

How to make spinach pesto at home?

A delicate, homogeneous sauce originally from Italy, prepared very simply and easily.This aromatic addition to many dishes can be easily prepared at home and served on a festive table, because the appearance of the sauce is very interesting - the rich green color will surprise everyone. In addition, there is not a single product in the recipe that a vegetarian cannot eat.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Spinach – 100 gr.
• Garlic – 5-6 teeth.
• Canned corn – 100 gr.
• Salt - to taste.
• Peanut butter – 2 tbsp.
• Vegetable oil – 2 tbsp.
• Sesame paste – 2 tbsp.
• Coconut milk – 400 ml.

Cooking process:

1. Wash the spinach leaves thoroughly under running water, chop and place in the bowl of an immersion blender, pour in ½ cup of coconut milk and blend.

2. “Free” the garlic from the husk and cut into large pieces, fry for 1-2 minutes in vegetable oil.

3. After a few minutes, add the chopped spinach mass to the frying pan.

4. Pour in the remaining milk, stir and simmer over low heat for 4-5 minutes, add salt to taste.

5. Then add two different pastas, canned corn and mix everything thoroughly. Cook for another 3-4 minutes and serve, an excellent addition to rice. Bon appetit!

Step-by-step recipe for making wild garlic pesto sauce

An excellent alternative to classic basil pesto is a sauce made with wild garlic. The taste is very spicy and rich, and the aroma is incomparable. Making this addition to hot dishes is very simple and quick.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2-3.

Ingredients:

• Ramson – 100 gr.
• Pine nuts – 50 gr.
• Olive oil – 100 ml.
• Parmesan cheese - 100 gr.

Cooking process:

1.Heat a frying pan and, without adding oil, fry the cedar nuts for 3-4 minutes (thanks to this, the nutty flavor will be rich in the finished sauce).

2. Wash the wild garlic thoroughly, dry it and chop it randomly, then transfer it to the bowl of an immersion blender for subsequent chopping.

3. Add roasted nuts to the greens and beat until smooth.

4. Grate Parmesan on a fine grater and add to the bowl with the crushed mass, season with 100 milliliters of olive oil.

5. Salt to your taste and puree.

6. Serve in addition to meat dishes or with fresh vegetables and a crispy baguette. Bon appetit!

Delicious pesto sauce with sun-dried tomatoes

It’s very easy and quick to diversify the Italian classic; to do this, we’ll prepare a flavorful sauce with the addition of sun-dried tomatoes. The pesto turns out to be very delicate, with a rich taste and goes well with poultry and dry wine.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 6-8.

Ingredients:

• Walnuts – ½ tbsp.
• Sun-dried tomatoes – 1 tbsp.
• Garlic – 3 teeth.
• Parmesan cheese - ¾ tbsp.
• Salt – ½ tsp.
• Ground black pepper – ¼ tsp.
• Chili flakes – ¼ tsp.
• Fresh red pepper – ¼ tbsp.
• Olive oil – ½ tbsp.

Cooking process:

1. Fry the walnut kernels in a dry frying pan or bake in the oven, cook for about 5-7 minutes until the aroma appears and the color changes slightly.

2. Place cooled nuts, half a glass of tomatoes, finely grated Parmesan cheese, salt, black pepper and red pepper flakes, chopped fresh hot pepper, garlic into the bowl of an immersion blender and blend until smooth.

3. Add the remaining tomatoes to the crushed mass and turn on the blender again.

4.Without turning off the chopper, add olive oil in a thin stream.

5. Continue stirring the mixture for about another minute and store in the refrigerator for no longer than 3 weeks. Bon appetit!

Pesto sauce with ricotta cheese and tomatoes

A fragrant and rich pesto sauce made with tomatoes and fresh basil, with the addition of ricotta cheese, is the perfect complement to pasta. The dish turns out to be completely “wrapped” in tomato pesto, which gives the hot dish a bright color and a unique aroma.

Cooking time – 35 min.

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Tomatoes – 1 kg.
• Basil – 1 bunch.
• Ricotta cheese – 250 gr.
• Garlic – 2-3 teeth.
• Olive oil – 2 tbsp.
• Tomato paste – 1 tbsp.
• Butter – 10 gr.
• Salt – ½ tsp.
• Spaghetti – 300 gr.

Cooking process:

1. Ripe tomatoes are the basis of our sauce, cut in half and grate on a fine grater so that a thin skin remains in your hands. Vegetables can also be peeled and blended in a blender - as you prefer.

2. Heat olive oil in a saucepan or frying pan with a thick bottom and pour the tomato mass into it along with all the juice.

3. Cut the garlic into thin slices or pass it through a press and add to the saucepan.

4. Add one tablespoon of tomato paste and chopped basil leaves to the hot mixture.

5. Mix the contents of the saucepan thoroughly and simmer over low heat for about 10-12 minutes.

6. In a separate container, boil salted water and immerse 300 grams of spaghetti, preferably made from durum wheat.

7. Melt 10 grams of butter over a fire or in a microwave oven.

8. After 5-6 minutes of cooking the pasta, using a slotted spoon, transfer it to a bowl with liquid oil and stir.

9.Pour the hot sauce over the spaghetti and stir again. Leave covered to soak in the aromatic sauce for 5-7 minutes.

10. Serve the finished dish, seasoned with tomato pesto sauce, adding a few tablespoons of ricotta cheese and garnish with fresh basil leaves. Bon appetit!

Homemade avocado pesto sauce

Avocado is one of the healthiest fruit plants, maximally saturated with saturated fats and acids, which are so important for women's health. The sauce made with avocado is not only tasty, but also very healthy!

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Avocado – 1 pc.
• Lemon juice – 3 tsp.
• Mayonnaise – 2 tbsp.
• Sour cream – 2 tbsp.
• Garlic – 1-2 teeth.
• Greens (parsley, dill) – 2-3 sprigs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut the ripe soft fruit into two parts and remove the seeds, remove the pulp from the dense thick peel.

2. Cut the creamy pulp into small cubes, sprinkle with lemon juice, salt and pepper to your taste.

3. Transfer the seasoned cubes to a deep plate and season with sour cream and mayonnaise. Mix the mixture lightly with a fork.

4. Then blend all ingredients with an immersion blender until smooth.

5. To the resulting puree add garlic, passed through a press or cut into thin slices, chopped herbs, mix thoroughly and serve with slices of crispy baguette. Bon appetit!

Original recipe for pesto sauce with pine nuts

An original recipe for Italian sauce made from fresh basil leaves, Parmesan cheese and pine nuts.This pesto sauce will be an excellent addition to poultry, fish, pasta and seafood salads.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Basil – 1 bunch.
• Parmesan cheese - 50 gr.
• Garlic – 3-4 teeth.
• Pine nuts – 30 gr.
• Olive oil – 150 ml.

Cooking process:

1. Initially, we will prepare the necessary products and measure out the quantity we need; kitchen scales do an excellent job with this task.

2. Wash fresh basil thoroughly under running water, place in a colander, allowing excess to drain, and separate the leaves from the stem.

3. Place the greens, finely grated cheese, pressed garlic, nuts and 2-3 tablespoons of good quality olive oil into the bowl of a blender.

4. Mix all the ingredients for 2-3 minutes, without bringing them to homogeneity; the texture should not be perfectly smooth.

Rich in flavor and nutty, Italian pesto is a restaurant-grade sauce that can be made at home very simply and easily. The dish is prepared using greens with the addition of nuts and high-quality cold-pressed olive oil.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 1-2.

Ingredients:

• Fresh basil – 50 gr.
• Walnuts (shelled) – 50 gr.
• Olive oil – 60 ml.
• Parmesan cheese - 40 gr.
• Garlic – 2 teeth.
• Lemon juice – 2 tbsp.
• Salt – 1 pinch.

Cooking process:

1. Wash the basil thoroughly, dry it and tear off the juicy leaves from the stems, as they can give off bitterness. Place the greens in a mortar or the bowl of an immersion blender.

2. Peel the garlic, cut it into thin slices and add basil to the base of our sauce.

3. Lightly break the walnuts with your hands and also put them in a mortar.

4.Pound the entire contents of the container with a pestle until crushed and an almost homogeneous mass is obtained.

5. Grate hard cheese on the finest grater you have and add to the green mixture.

6. Pour olive oil and a few tablespoons of lemon juice into the sauce in a thin stream.

7. Mix the pesto sauce thoroughly and serve or store in an airtight container in the refrigerator for about 2 weeks. Bon appetit!