It is believed that the pesto sauce was invented by the Persians over 200 years ago. The name is formed from the words "trample", "rub". This aromatic dressing has always been prepared by hand, using a mortar. There are many varieties of this sauce in modern gastronomy. Traditional pesto is always green, because one of its main ingredients is basil. The use of this sauce is very varied. It can be served with pasta, as a dressing for soup, or as a flavorful addition to toast.
The main ingredients of the classic sauce are green basil leaves, hard parmesan cheese, pine nuts, garlic and vegetable olive oil. When preparing according to the original recipe, there are a few secrets to keep in mind.
Secrets of the original pesto
Secret # 1
Basil leaves are always green. First, it has the right scent. Secondly, the original "Pesto" is necessarily green. Red basil has an overly intrusive aroma and can make the sauce aesthetically unattractive. Also, some recipes in Russia suggest replacing expensive basil with garden wild garlic. Such a recipe has a right to exist, but this is no longer pesto at all.
Secret # 2
Parmesan should not be substituted for any other cheese. As a savings, many recipes suggest using analogues - suluguni or the like. But it will be just a variation on the pesto theme.
Secret # 3
Pine nuts are also worth taking. Sometimes, in order to save money, other nuts and even pumpkin seeds are taken.
Secret # 4
The ideal oil for the classic pesto sauce is olive oil. It is this that harmonizes the taste of the sauce and gives it a unique consistency. With ordinary sunflower, this effect cannot be achieved. Of course, the olive oil must be extra virgin.
Secret # 5
The sauce must be prepared by hand, by grinding the ingredients in a stone mortar with a wooden pestle. All kinds of blenders, mixers and other kitchen helpers are not suitable. Making the sauce with your own hands gives it a unique energy and allows you to achieve the required consistency.
Secrets of Making Pesto Variations
Secret # 1
All ingredients of the sauce can be replaced with analogues. In addition, in the absence of some component, you can do without it altogether. When making the sauce, you can improvise with walnuts, almonds, peanuts, arugula, spinach, or mint.
Secret # 2
To get a red Italian sauce, dried or sun-dried tomatoes are added to the traditional ingredients. Fresh tomatoes will not work with pesto. This sauce is ideal to complement dishes with cheeses or eggplants, as well as meat grilled over charcoal.
Secret # 3
For purple pesto, green basil is replaced with purple. This dressing goes well with fish dishes or any seafood dishes.
Secret # 4
A yellow sauce is obtained when there are no green components in its composition (basil, spinach, wild garlic, etc.). Instead, you can add additional nuts (walnuts or hazelnuts) and another type of cheese. It is good to add it to any vegetable soups.
Secrets of storing pesto sauce
Secret # 1
The finished sauce is stored in the refrigerator, always in a closed transparent glass jar.
Secret # 2
Freshly made pesto sauce (according to any recipe) can be frozen in portions - in ice cube trays. So, it will ideally be preserved in winter, when fresh basil is in short supply or very expensive.
Secrets of Eating Pesto
Secret # 1
The main mistake in using pesto is overdosing. Typically, 1-2 teaspoons of the dressing is enough for a dish for 3-4 people.
Secret # 2
The classic combination is any pasta and pesto. Also, this sauce sets off well the taste of fried meat or fish. For lovers of healthy eating, it can be added to stewed or steamed vegetables. Aromatic and tasty pesto can easily replace tomato sauce when making pizza. In short, it is a completely natural and healthy addition to any unsweetened food.
