Pesto - sauce classic Italian cuisine. For the first time the sauce was cooked in the northern part of Italy, in the region of Italy Liguriya.Zhiteli were so delighted with the pesto, which even held a world championship for the preparation of the famous sauce. The championship was attended by both professional chefs and amateur cooks.
The name pesto comes from the words «pestato», «pestare», which translated from Italian means "to trample, crush, grind." In France, this sauce is prepared in Provence are called "Piste". In Germany, add wild garlic sauce instead of the basilica, and in Austria it is made from pumpkin seeds ("pumpkin pesto").
Classic pesto is prepared exclusively in porcelain or marble mortar, rubbing his hand main ingredients wooden pestle.
Nutritional value pesto
One hundred grams of a sauce prepared by classical recipe contains 4, 5 mg of vitamin E, 1 mg of vitamin B12, 4, 0, 3 mg of vitamin E, 2, 8 mg of vitamin C, 19 mg vitamin B9, 0, 4 mg of vitamin A . The pesto contains phosphorus (540 mg), potassium (100mg), sodium (860 mg), magnesium (50 mg), calcium (1005 mg), manganese (0, 1 mg), copper (70 g) and zinc (4 mg).
The most common pesto recipe includes pine nuts, garlic, green basil, parmesan and olive oil. In some areas of Italy, it adds a fresh sun-dried tomatoes and Parmesan solid complement sheep cheese. There are recipes for pesto without the pine nuts, or recipes, which replace the pine nuts with almonds. In addition to the classic components, this sauce add spinach, arugula, fennel, peanut or walnut. True pesto is impossible without obligatory and indispensable product - extra virgin olive oil.
The recipe of the classic pesto sauce
Four beam basil leaves placed in a mortar. Add a pinch of salt (to maintain the color of sauce), two or three cloves of garlic and one dessert spoon of pine nuts or walnuts pine nuts. Then follows the rub ingredients are first added at a very slow pace and then gradually increasing the speed, enter the mixture of parmesan, pecorino and grated cheese (three dessert spoons). When the mixture becomes creamy and smooth, thin stream enter two hundred grams of olive oil. Next, carefully stir the sauce. To make the sour taste can be added to the pesto one or two tablespoons of lemon juice.
Pesto sauce stored in a refrigerator. To prepare the sauce was stored for a long time, you must fill the surface with olive oil. This protects the components of pesto from entering the air and increase its shelf life.
Sauce is charged with a variety of dishes. Pesto sauce can be added to pasta, spread it on the bread, dip the vegetables in it. Fillet of cod or salmon smeared pesto and baked in the oven until cooked. Fish fillet with pesto turns spicy and very sweet taste.
This sauce is charged in any salad instead of vegetable oils and mayonnaise. Pesto perfectly complements baked or grilled meat. Often it is used as marinada.Prigotovlennaya grilled lamb is succulent and tender, if it is before roasting smear the pesto. From vegetables pesto is best combined with bell peppers and eggplant, especially if it's a tomato pesto. In Italy, the sauce smeared each layer of the multilayer traditional Italian cake.
Pesto is also used in sandwich cakes and sandwiches as well as pizza with ham, cheese and tomatoes. Pesto sauce perfectly replaces the traditional tomato sauce for pizza.
Ready sauce is sold in stores in small glass jars. But, of course, freshly prepared sauce has a rich taste and aroma.