To diversify the usual menu, you can add an unusual touch to it. Green sauces such as Italian pesto and Mexican guacamole are great additions to everyday and festive dishes. They are easy to prepare, yet tasty and healthy at the same time.
It is necessary
For pesto sauce: - 50 g fresh basil; - 2 tbsp. pine nuts; - 2 cloves of garlic; - 100 g of parmesan cheese; - 3 tbsp. olive oil; - salt. For guacamole sauce: - 1 lime; - 2 small avocados; - 1 red onion; - 2 tbsp. cilantro; - 1 hot pepper; - salt
Instructions
Step 1
Italian pesto sauce is most often served with pasta, lasagna, gnocchi, and also goes well with crackers, chips and bread. Translated, the word "pesto" means "crush, grind", so this sauce is prepared in a marble mortar with a pestle.
Step 2
Grate Parmesan cheese on a fine grater, chop the cloves of garlic. Heat the pine nuts a little in a dry frying pan. Rinse and dry the basil, remove the stems, rub the leaves in a mortar.
Step 3
Add pine nuts, garlic to the herbs, salt and grind the mixture until smooth. Then add olive oil and grated Parmesan. Stir the pesto again and refrigerate briefly.
Step 4
Tradition dictates that the pesto be prepared in a marble mortar, but ceramic, porcelain or cast iron models can also be used. If you don't have a mortar, use a blender that saves time and effort. Place all ingredients in a bowl and whisk until smooth.
Step 5
Mexican guacamole sauce has been known since the time of the Aztecs. Its name translates literally: "avocado sauce". Traditionally, guacamole is served with corn chips, tortilla or burritos, but it goes well with meat and vegetable dishes.
Step 6
For guacamole sauce, take a medium-sized bowl and squeeze out the lime juice. Slice the avocado lengthwise, remove the pit by prying it with a knife. Divide each half in half again, peel, cut into cubes, and place in a bowl of lime juice.
Step 7
Finely chop the red onion, cilantro, hot red pepper, add to the avocado. Mix everything, lightly mash with a fork, salt and mix again. Put the finished sauce in the refrigerator, cover the bowl with cling film.
Step 8
Remove the guacamole from the refrigerator 15-20 minutes before serving. Keep in mind that this sauce can be stored at a temperature not exceeding 8 ° C for a maximum of 3-4 hours.
