Italian Pesto Sauce Recipe

We all love to serve sauces. They are great as to
meat, fish, and vegetables. But, for some reason, everyone often confines
ketchup, mayonnaise or mustard, though, these are not the only ones
representatives of the sauce family, and not the most useful.

In the summer I often cook Italian pesto, which is
classic Mediterranean cuisine. This fragrant green sauce in
the authentic version is made from basil, olive oil,
pine nuts and grated parmesan cheese. Salt is also added,
pepper, and sometimes a clove of garlic. Perhaps the only minus
This sauce has a large amount of olive oil,
the classic version of it is about 200 ml! No matter how useful it is
было, такое его количество  вряд ли способствует похудению,
whatever one may say, is fat. But, to cope with this is very easy –
 put less butter and don’t add cheese (this is an extra
fat). And I advise you to mix different types of greens and
experimenting with nuts, then pesto turns more
tastier.

Pesto is a great sauce in every way. It does not
eggs or animal fats, greens are not previously used
processed, and used fresh, which helps the sauce to keep
a maximum of vitamins and nutrients.

Итак, начинаем готовить песто с basilом, петрушкой и
грецкими орехами.

Ingredients

– a large bunch of basil – a large bunch of parsley – 1/2 tablespoon
peeled walnuts – 3 tbsp. olive oil – sea salt
– freshly ground black pepper – garlic clove (can be without it)

Recipe

1. Wash greens and dry. Separate basil leaves from
twigs, in parsley remove the hard part of the stems, leave only
top with leaves. Put the greens in the bowl of the blender.

2. Add nuts to greens and scroll in a blender until
homogeneity. Then pour in the oil. Add salt and pepper to taste,
optional garlic clove, passed through the press.

3. Grind in a blender to a thick homogeneous sauce. Fold in
small jar and close tightly. Store in the refrigerator for up to 5 days. But what
the faster you eat it, the better.

The finished sauce turns out very thick, with an incredible aroma.
fresh greens and olive oil.

If you do not have a blender, you can make pesto in a mortar. For
This grind the greens with parts of salt, adding oil. Then
add finely chopped nuts and grind with a pestle until
homogeneity.

Calorie content

This recipe from the category

Nuts, Sauces