What is pesto sauce: from what do they eat it?

Pesto sauce is widely used in many culinary masterpieces, both in Europe and Asia. And in every national cuisine it is considered traditional. In Italy, Spain, Germany, France the recipes of this sauce differ greatly from each other. It is very popular in the Mediterranean and has a dark green color (because of the spicy herbs that make up its composition), in addition, the classic dish implies the presence of extra virgin olive oil and parmesan cheese. Every Italian hostess should learn how to make pesto sauce. From what do you eat it? The question she immediately asks herself. It is thick enough in consistency, and when served on the table as an independent dish, it can be served either in any sauce dish or in a small small plate. If desired, you can even put it on plates with snacks, it does not flow very much.

Pasta, spaghetti and other pastas combine perfectly with pesto sauce. From what they eat in Italian cuisine is not a secret. Because their preparation is a kind of art, they also serve them on beautiful large plates, which in Russia, rather, would be used for snacks.

One of the easiest recipes for making pesto sauce is a classic one.

However, each housewife can choose its taste tones for herself, then she will replace olive oil, taken as the basis of the traditional dish, with some other vegetable oil, green basil with purple and parmesan cheese. Of course, this will already be not a classic European delicacy, but quite similar and quite edible and recognizable. With what there is a pesto sauce, it is easy to understand, but first you need to cook it.

So, the necessary ingredients for this sauce: one hundred grams of parmesan, two hundred grams of olive oil, three to four cloves of garlic, 100 grams of cashew nuts, a large bunch of green basil, salt.

Having bought everything you need, you can start cooking. The Italian housewives all the ingredients of this sauce are ground independently, using a mortar. However, lazy can do this in a blender or a meat grinder. The word "pesto" is derived from the Italian verb, which translates as "crush" or "grind". Therefore, the classical version implies completely manual work.

So, we grind the ingredients of the sauce that are convenient for us: nuts, basil, garlic. Cheese three on a very shallow grater to make it airy. It is necessary to prepare pesto sauce. How do they eat it, considering that it looks like a gruel in consistency? In principle, there are no special recommendations, but a white sauce bowl is perfect, simply because it's a pretty impressive combination of white and dark green.

Proceed to the next stage. Nuts with garlic and basil mix well, add olive oil. Then add the grated cheese and again it's good to rub it all. If necessary, add salt, preferably sea, large. To add a special flavor, you can add a few grated mint leaves, and for piquancy a little flavored black pepper. Keep it in a tightly closed container in the refrigerator.

A beautiful dish of the table will be a dish of fresh white bread, a little fried, if it is smeared with pesto sauce. Where does this original seasoning come from? In principle, with any dishes. And with what? It can be canapé, a snack made from cheese of different varieties, meat, fish or potatoes. Ideal for tomatoes and mozzarella.

All who were in Italy, almost certainly tried the pesto sauce, a photo depicting a dish with it, decorates the album of almost any traveler.