Pesto: several recipes

Pesto of asparagus

This sauce can be charged with a paste and add

in risotto, spread on bruschetta and serve to boiled fish.

Julia Nekorkin

This sauce is prepared on the basis of basil and extra virgin olive oil with the addition of cheese and pine nuts, and other ingredients vary, as variants of preparation for such a long period of time gathered a lot. Analogues of pesto in the various countries differ not only in composition but also the name.

In Provence, a sauce called Piste and nuts are added to it in Austria put pumpkin seeds, and in Germany do not use basil, replacing it with wild garlic. The most famous recipe of pesto - Genoese pesto, it is made from basil, seeds, pine nuts, garlic, olive oil, feta cheese durum and salt.

Sicilian pesto - without nuts, but with tomatoes, Naples - without cheese, almonds and dried tomatoes.

Green pesto

To prepare the green pestle taking 60 g of basil and garlic cloves pair, 100 ml of olive oil, pine nuts or seeds and pine grated Parmesan cheese - 3 tbsp. l, grated cheese ovine -. 2 tbsp. l., salts for taste. If a marble mortar and wooden pestle not, chop the pine nuts in a blender, you can add them garlic and cheese, season with salt and, stirring constantly, dilute with extra virgin olive oil to the consistency of the batter or cream. This pesto is considered a classic and suitable for all pasta.

Red pesto

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A little different from his red pesto. To make it take 20 g of basil, garlic cloves 2, 100 ml of olive oil, pine seeds or pine nuts, cheese, grated on a fine grater - 3 tbsp. l., 100 g of dried tomatoes, 1 tbsp. l. capers and balsamic vinegar, salt to taste. At low speed in a blender chopped basil, then nuts, garlic, added dried tomatoes and cheese. When all the ingredients are well mixed together, added capers and balsamic vinegar, olive oil and then salt. This sauce is good not only pasta, but also with all kinds of delicate creamy cheese. It goes well with meat and fish, baked vegetables underneath.

Yellow pesto

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Another variation of pesto - yellow. Basil taken 20g Garlic - 2 cloves, pine nuts or seeds and pine grated Parmesan cheese 3 v. l., 150 g ricotta cheese, olive oil and 100 ml of salt to taste. All ingredients were placed in a blender, ground and mixed, then salted and olive oil was added and stirred again. Such variant pesto indispensable for vegetable soups, carrot, pumpkin or tomato. It is also very well suited to the cream soup with avocado.

Purple pesto

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There are a purple pesto, combined with the best seafood and fish. Furthermore, very delicious baked under this embodiment pesto potatoes and fungi, it is well to add casseroles. To prepare it, you will need 100 grams of arugula, 2-3 sprigs of purple basil, garlic clove, 2 tbsp. l. pine nuts, 1 tbsp. l. olive oil and melted butter, salt to taste. To begin pulverized in a blender arugula, basil and garlic, continuing to interfere, poured oil - first olive oil, butter then again stirred and sprinkled with pine nuts. Pesto is often used in sandwiches and canapés, to pizza and salads, put in the pies. Even just spread on bread, this sauce is very tasty.