I really like the Italian language: you go into a shop, and there two ladies are talking to the seller. Their speech flows like a fast river, the impression that not three people communicate, but twice as many. To me, the overflow of this melodious language is like a balm on the heart, a delight for the ear. Pesto, pesto, pesto - this is the famous green sauce with a bright refreshing taste, originally from sunny Italy, and a very beautiful word, translated into Russian means "crushed", "mashed", "crushed". This sauce was traditionally prepared by grinding the ingredients with a wooden pestle and mortar. Pesto sauce can be used in a wide variety of dishes. Of course, in pasta, ready-made lasagna, use in sandwiches and pita rolls, and also try with pizza, salads, add to any ready-made dish. Already curious about the basil pesto recipe?
Pine nuts are most often featured in recipes for this sauce, but you can use walnuts, almonds, hazelnuts, pumpkin seeds, flax seeds, sesame seeds, or sunflower seeds instead. Lightly roasting nuts or seeds will brighten the taste of pesto sauce until a pleasant aroma appears. You can add a little parsley or cilantro to the basil leaves, you can search for your own flavors by experimenting with arugula or tarragon, sage or sorrel. Here it is important to rinse the greens thoroughly in cold water and dry them from excess moisture with a dry towel. Our version of the pesto sauce is very light, we don't use garlic or hard cheese. The classic recipe has Parmesan, but we put inactive nutritional yeast for a cheesey taste - we get a vegan version. Here are some tips for making basil pesto.
Ingredients for making pesto with basil sauce:
- Green basil - 1 bunch.
- Pine nut - 50 g.
- Olive oil - 2 tbsp. l.
- Himalayan pink salt - 1/2 tsp
- Inactive yeast - 1 tsp
- Lemon juice - 1 tbsp. l.
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