Pesto Sauce Recipe
Pesto originated in Genoa in Northern Italy.
The sauce was prepared in a marble mortar with wooden pestle.
According to the traditional way, basil leaves are washed and dried and ground with coarse salt. Pine nuts cheese are added along with olive oil and mixed to get a smooth creamy mixture. Authentic Italian Sauces Pesto Sauces.
In place of pine nuts almonds or cashew or walnuts can be substituted because they are less expensive. Mint leaves can also be mixed with basil leaves.
A slightly different variation of the sauce exists in Provence (Itlay) and it is generally made without nuts.
It is best to use freshly made pesto. However, the sauce can be made and stored for later use.
In an air-tight container, pesto sauce would last up to a week in the refrigerator. Pesto can also be frozen would last up to 2 months.
Pesto is one of the versatile Italian Sauces, though popular mainly for pasta recipes, can be used as a dipping sauce, in salad dressings, sandwiches or as a topping.
Ingredients:
3/4 cup – Olive Oil
1/2 tbsp – Garlic minced
1 tsp – Pepper
1 tsp – Salt
1 1/2 cup – Fresh Basil chopped
2 1/2 tbsp – Pine or Walnuts chopped
50 gms – Parmesan cheese grated
Method:
In a food processor or using a blender combine all the ingredients except for the cheese.
The sauce should be of medium consistency (neither too thick nor thin).
Transfer the sauce to a bowl and stir in the cheese and serve.
Pesto sauce can be stored up to several weeks in the refrigerator in an airtight glass jar container. However, try and consume within 4-5 says of opening.
Red Pesto Sauce
Red pesto is a sauce typically made with sundried, fresh, or charred tomatoes or with red peppers.
The red variation is believed to have originated in Sicily either sun dried tomatoes are combined with other pesto ingredients or charred tomatoes are used which give a deeper red black colour to the sauce.
While Calabria invented pesto with red peppers, this version is also known as ‘pesto alla calabrese’. The peppers used are either oven roasted or over a gas flame or ready to use jar roasted red peppers.
With innovative recipes of pesto coming up pine nut can be replaced for others and bail for spinach and for a little twist lemon, olives can be added too.
Ingredients:
1/4 cup – Olive oil
2 tbsp – Garlic finely chopped
1/4 cup – Pine or walnuts toasted
1/4 cup – Basil finely chopped
1/3 cup – Sun dried tomatoes
5 tbsp – Parmesan cheese
1 tbsp – Lemon juice (optional)
Pepper to taste
Salt to taste
Authentic Flavour of Pesto in RED Sun-Dried Tomato Pesto
Method:
In a food processor or blender, combine all the ingredients until smooth, adding more oil if needed until the pesto reaches desired consistency. Season with salt and pepper.