MY; |; SOUP

MY | SOUP

1. Traditional recipe
2. With Chiken
3. With shrimps

Greenish pesto sauce is one of the most famous in Italian cuisine. It serves as a salad dressing, is used to make toast, served with chicken and fish, added to rice and, of course, to pasta. Pasta with pesto is very popular in sunny Italy and far beyond its borders, because the narrow taste and pleasant smell of the unusual sauce cannot be confused with anything else.

Traditional recipe

There is no specific idea about when and where the pesto recipe originated. A spicy dressing made from herbs ground in a stone mortar, olive oil, garlic and cheese was described in his own work “Moretum” by one of the greatest poets of Old Rome, Virgil.

Some sources say that the idea of ​​​​creating the sauce belonged to Genoese sailors. When going on a long voyage, they could not take the freshest greens with them because they quickly deteriorated, so they made a sauce from it that could be stored for quite a long time. Sailors from Genoa were recognized in any port, because they were identified by the catchy, appropriate smell of basil.

Pesto sauce was first mentioned in 1863 in the book “Genoese Cooking” by Giovanni Battista Ratto under the title “Genoese Seasoning”. It is believed that pesto sauce got its name from the Italian word pesto or pestare, which means “to pound”, because in the original the dressing is prepared by grinding all the ingredients with a pestle in a mortar. The traditional recipe for pesto pasta involves the following composition: greenish basil preferably from the Pra region, Ligurian extra virgin olive oil, Italian pine seeds, garlic from Vessalico, Fiore Sardo sheep cheese and Parmigiano Reggiano or Grana Padana cheese.

Are you wondering how to prepare pasta with pesto sauce at home, if in Russian reality it is impossible to find these products on sale? It's all very simple! Even famous Italian chefs claim that these are only tips and there is no serious recipe for a fragrant dressing. Each of them cooks, guided by their experience, taste and intuition. So if the store does not have the required type of cheese or olive oil, it is permissible to replace them with high-quality similar products.

The modern version of Pesto sauce, which has become the hallmark of excellent Italian cuisine, differs somewhat from its predecessor not only in composition, but also in the production method. Instead of a mortar for grinding sauce components, almost all housewives prefer to use a blender. The list of ingredients may include mint, coriander, olives and even mushrooms. The introduction of additional products allows you to add new notes and highlight the peculiarity of the dish.

• Basil leaves – 100 g;
• Parmesan cheese – 50 g;
• Pine nuts – 30 g;
• Olive oil – 80–100 ml;
• Garlic – 2 cloves;
• Lemon – ¼ piece;
• Sea salt – ¼ tsp;
• Freshly ground dark pepper – ¼ tsp.

1. Thoroughly wash the basil in cool water, shake off, tear off the leaves from the stems and place them in a blender bowl. Preference should be given to plants with young, medium-sized leaves that have a special smell.
2. Fry pine nuts in a dry, heated frying pan. This simple manipulation will free them from bitterness.
3. Squeeze the juice of ¼ lemon into a separate bowl.
4. Grate the cheese using a small grater. Peel the garlic.
5. Add all the ingredients to the bowl of the device and, gradually adding olive oil, transform them into a paste-like mass.

Even a novice cook can master this recipe for pasta with pesto sauce. Having prepared the fragrant dressing, mix it with boiled pasta and serve the dish. Pasta with ready-made Barilla pesto sauce or any other sauce is prepared in the same way. Depending on the number of eaters, the container is enough for 1–2 times.

With Chiken

Pasta with chicken and pesto sauce is a hearty, appetizing and frisky dinner for the whole family in Italian style. A dish worthy of a restaurant menu will be enjoyed by everyone at home, and even the most picky family members will not refuse the addition.

• Spaghetti – 300 g;
• Chicken fillet – 250 g;
• Greek yogurt – 100 g;
• Basil - a bunch;
• Pine nuts – 2 tbsp;
• Parmesan – 50 g;
• Garlic – 1 clove;
• Olive oil – 3 tbsp;
• Lemon – ½ piece;
• Cayenne pepper - to taste;
• Salt - to taste;
• Dark pepper - to taste.

Pesto sauce can be prepared in stock and, for example, frozen by transferring it to a bag or ice trays. The product can be stored in this way for several months without losing its taste properties. Special dressing, previously defrosted. can be used at any time. You can store prepared pesto sauce for pasta or other dishes in a tightly closed glass jar for 7-10 days. The only aspect is that it should be covered with a layer of olive oil on top.

1. Place washed and chopped herbs, nuts and a clove of garlic into a blender bowl and grind all the ingredients.
2. Add yogurt, grated Parmesan, a tablespoon of lemon juice, salt and pepper to taste. Mix thoroughly.
3. Wash the chicken fillet, dry it, add salt, sprinkle with cayenne pepper and fry in hot olive oil on each side until cooked.
4. Boil the spaghetti according to the directions on the package. Using a colander, drain the water and mix them with the sauce.
5. Place the spaghetti on plates, top with the fillet cut crosswise and a slice of lemon.

In Italy there is a tradition according to which Pesto sauce must be included in the wedding menu. It is believed that this is a sign of a wealthy table and a suitable symbol for those getting married.

With shrimps

Fans of Mediterranean cuisine and seafood will appreciate this recipe for wonderful pasta with pesto and shrimp. The set of ingredients is quite simple, but what a result!

• Spaghetti – 500 g;
• Large shrimp – 700 g;
• Basil – 100 g;
• Parmesan – 200 g;
• Pine nuts – 200 g;
• Olive oil – ½ tbsp.;
• Garlic – 1 clove;
• Chili pepper – 1 piece;
• Salt, pepper - to taste.

Note to the owner! If you don’t have basil on hand, but you want to create pesto sauce right now, no matter what kind of greens will do. You can take parsley, cilantro, tarragon, watercress or dill.

1. Wash the basil, separate the leaves from the stems and place them in a bowl.
2. Cut the Parmesan into cubes and add to the basil.
3. Add nuts, chopped garlic clove to the rest of the ingredients and pour olive oil over everything. Its quantity can be adjusted depending on the suitable sauce mixture.
4. Turn on the blender and transform all ingredients into a paste. The structure of the sauce can be changed to suit your own taste; some people prefer the smoothest, while others, on the contrary, prefer a grainy one.
5. In a fairly large saucepan, boil the spaghetti in bubbling salted water, and at the same time wash and peel (if necessary) the shrimp.
6. Heat the olive oil and quickly fry the chili pepper, cut lengthwise into two parts, and then place the shrimp in the pan. Fry for 1-2 minutes.
7. Carefully transfer the finished spaghetti into a frying pan, adding 100-120 ml of the water in which they were cooked.
8. Mix the ingredients, then add the pesto sauce and mix again. After assessing the “moisture” of the dish, add a little more water if necessary.

Serve the spaghetti with pesto sauce and shrimp immediately, before the pasta has time to cool. It is not necessary to sprinkle the dish with cheese, because there is already plenty of it in the dressing. Delicious? Not that word! Once you try this paste, you will remain a fan forever.

Taking the basic recipe as a base, you can experiment a little. Pasta with pesto and tomatoes, bacon or mushrooms are popular options for an appetizing dish.

Pasta with pesto sauce

Traditional pasta with pesto is a simple and delicious dish.

Ingredients for Pasta with Pesto Sauce:

• Spaghetti – 160 g
• Basil (Fresh leaves, 20-25 g) - 25 g
• Pine nuts – 20 g
• Parmesan – 20 g
• Garlic - 1 tooth.
• Olive oil – 60 ml
• Salt - to taste
• Dark pepper - to taste

Production time: 25 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for Pasta with Pesto Sauce:

You can use any spaghetti.
We take only leaves from basil.

Fry the nuts in a dry hot frying pan until light brown. Set aside and let cool.

Place nuts, basil leaves, grated parmesan, squeezed garlic, salt, pepper in a blender, add two tablespoons of olive oil and grind.

Then we begin to add olive oil evenly, by tablespoons, and continue grinding.

The goal is to achieve a thick sauce mixture.

Transfer the pesto to a larger bowl.

Add half a glass of spaghetti water (evenly) to thin out the sauce.

Take out the spaghetti and mix it in the sauce.

After that we serve.

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Pasta with prepared pesto sauce, tomatoes and cheese in a frying pan

Hello foodkrot! If you suddenly don’t understand how you can cook pasta deliciously, then here’s the usual recipe for you. With prepared pesto sauce and garlic tomatoes.

Ingredients needed for pasta:

– Penne rigato from Barilla (feathers) 250-300g.
– tomatoes (small) 3-4 pcs.
Gr 100-150 – garlic 2 cloves
– pesto sauce 4-5 teaspoons
– hard cheese 80-100g.
– salt to taste.

For this pasta, you can use any pasta. Spaghetti, cones, spirals or shells. It is best to choose durum wheat and ribbed ones so that it is easier for the sauce to stick to them.

In order to cook pasta, we need to boil a liter of salted water. (About 1 level tablespoon of salt if you are rinsing the pasta. A little less if you are just draining the water)

1. While the water is boiling, peel a couple of cloves of garlic and rinse the tomatoes under running water.

2. Chop the garlic and cut the tomatoes into cubes. If you use cherry tomatoes, you can cut them into quarters. This will be enough.

You can use dried ground garlic

3. Place pasta in boiling water. Stir so that they do not stick together and as the water boils again, reduce the heat, maintaining a boil.

4. Grate a piece of cheese on a large or small grater. Here whoever likes it more.

Instead of Parmesan or other hard cheese, there is an idea to cook with mozzarella. Cut into pieces and add to hot pasta. I think it will be very nice

5. Boil the pasta in accordance with the manufacturer’s instructions (indicated on the package) until al dente. It should stick slightly to the teeth.

6. Place the pasta in a colander or drain the water from the pan, holding the lid.

7. Heat a frying pan with a small amount of vegetable oil over medium heat.

8. Fry the garlic in oil for almost 1 minute. Dried ground garlic fries faster.

9. The next step is to fry the diced tomatoes. This will take a few minutes.

A good move would be to pepper them

10. Pour the pasta into the frying pan and heat it while stirring. 4-5 minutes

11. Now it’s the turn of the pesto sauce. I used ready-made from the store. But it is up to you to prepare it without the help of others. Add 2-2.5 tbsp. sauce, mix so that any pasta is greased with it.

12. Add grated cheese, mix, cover the pasta with a lid. Turn off the gas.

Some of the cheese can be thrown in for sprinkling when serving.

Pasta with pesto sauce is ready!

I treated it to my family, adding chicken breast fried in a grill pan. But it will go well with cutlets, mushrooms or fish steak.

Video recipe from my Youtube channel:

Pasta with pesto sauce and turkey

Quick corn salad

Shrimp appetizer “Pearl of the Seas”

Snack carrot braids with sprats

Pie with canned fish and potatoes

Cake made from 4 ingredients

Hearty lunch for 4 servings

The main thing in this dish is the pesto sauce; this sauce makes any dish simply fantastically tasty.

In this video, I decided to cook pasta and turkey breast with this sauce, it turned out tasty and very satisfying) and the main thing is quickly and without any problems)))

I took the recipe for pesto sauce from a book by an Italian chef)

Ingredients

general information

Complexity

Easy

Step-by-step recipe with photos

Video recipe

Boil the pasta in salted water as indicated on the package, drain the water and add a little oil to prevent the pasta from sticking.

Cut the turkey breast into cubes and fry in a greased frying pan until golden brown.

To make pesto, put basil leaves, pine nuts, garlic and salt in a mortar, grind with a pestle into a homogeneous paste, pour in the oil, add Parmesan and two tablespoons of the water in which the pasta was cooked if the sauce is dry.
The texture of the sauce should be semi-liquid. I made everything simpler: in a blender I mixed all the ingredients until a homogeneous mixture, I did not add water, although my sauce came out a bit thick, but I like it that way. If there is any pesto left, you can store it in the refrigerator and reheat it before using.

Place the pasta in portions, top with the breast and pour the pesto sauce over it all. Ready! Bon appetit.

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