Pesto sauce - 10 step-by-step homemade recipes

Pesto is an Italian sauce that has found its way into a wide variety of dishes. Pesto is usually made with fresh herbs, olive oil, pine seeds and cheeses, and is used as a spread on a baguette, a dressing for mashed soups, and a flavoring addition to pasta.

The classic homemade basil pesto sauce recipe

An incredibly tasty, aromatic and easy-to-prepare sauce made from fresh basil with the addition of hard cheese - Parmesan. Perfect for dressing Italian durum wheat pasta.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2-3.

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  Coarsely chop the basil leaves or just tear it with your hands (this way the product loses its beneficial properties less) and move it to the blender bowl
• 
  Peel the garlic and grind it into thin plates - send it to the herbs and begin to grind until smooth. We gradually add half of the olive oil to the mass.
• 
  Grind until smooth and add the parmesan grated on a fine grater.
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  Then pour the cedar nuts and the remaining oil into the bowl - interrupt for the last time and our sauce is ready. Bon Appetit!

How to make green arugula pesto?

A fragrant, original pesto sauce made with arugula is very simple and quick. The main secret of success is a high-quality and powerful blender, and even better a mortar and pestle for the perfect sauce consistency. However, pesto, according to this recipe, is obtained by absolutely everyone and no worse than in restaurants.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 3-5.

Ingredients:

• Arugula - 150 gr.
• Sunflower seeds - 25 gr.
• Cashew nuts - 50 gr.
• Garlic - 3 teeth.
• Olive oil - 25 ml.
• Sunflower oil - 50 ml.
• Parmesan cheese - 50 gr.
• Salt to taste.
• Basil - ½ bunch.

Cooking process:

1. Thoroughly rinse the arugula under running water, dry it and chop it coarsely with a sharp knife - transfer it to a deep container.
2. Using a kitchen gram scale, we measure the required amount of seeds and nuts, and pour into the blender bowl. Add a few cloves of peeled garlic and chop until smooth.
3. Rub Parmesan into a plate with herbs, preferably on the finest grater.
4. Combine a mass of fresh arugula with cheese and a nut-garlic mixture in a bowl, pour in two types of butter and interrupt with an immersion blender until smooth.
5. Add finely chopped basil, salt to taste and mix well with a spoon or spatula.
6. The sauce is ready and can be served or transferred to a glass jar and stored in the refrigerator. Bon Appetit!

Simple and delicious parsley pesto sauce recipe

Incredibly aromatic sauce, the main ingredients of which are parsley, cilantro and mint. Pesto are great for breakfast, as a spread on bran or rye bread, and can also serve as an original appetizer for dry wine.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 1-2.

Ingredients:

• Parsley - 15 gr.
• Cilantro - 15 gr.
• Mint - 5 gr.
• Olive oil - 1 tablespoon
• Pine nuts - 3 tablespoons
• Garlic - 1 tooth
• Cream cheese - 100 gr.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Rinse the parsley and cilantro thoroughly under running water, let it dry for a few minutes and chop it arbitrarily.
2. We also rinse the mint and separate the leaves from the stem.
3. Pour all the herbs into the bowl of an immersion blender, add one tablespoon of olive oil and interrupt until smooth.
4. Pour the required amount of nuts into the crushed mass.
5. Add one clove of peeled garlic and interrupt again for 1 minute.
6. Transfer the resulting homogeneous mass to a deep bowl.
7. We send the cream cheese to a plate, add salt and ground pepper to your liking and mix thoroughly.
8. Store the prepared sauce in the refrigerator, but no more than 3 days. Bon Appetit!

How to make spinach pesto at home?

Delicate homogeneous sauce originally from Italy, it is very simple and easy to prepare. Such a fragrant addition to many dishes can be safely prepared at home and served on the festive table, because the appearance of the sauce is very interesting - the rich green color will surprise everyone. In addition, there is not a single product in the recipe that is not allowed for a vegetarian.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Spinach - 100 gr.
• Garlic - 5-6 teeth.
• Canned corn - 100 gr.
• Salt to taste.
• Peanut paste - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Sesame paste - 2 tablespoons
• Coconut milk - 400 ml.

Cooking process:

1. Thoroughly rinse the spinach leaves under running water, chop and place in the bowl of an immersion blender, pour in ½ cup of coconut milk and interrupt.
2. We "free" the garlic from the husk and cut into large pieces, fry for 1-2 minutes in vegetable oil.
3. After a few minutes, add the chopped spinach mass to the pan.
4. Pour in the remaining milk, stir and simmer over low heat for 4-5 minutes, salt to taste.
5. Then add two different pastes, canned corn and mix everything thoroughly. Cook for another 3-4 minutes and serve, an excellent addition to rice. Bon Appetit!

Step-by-step recipe for wild garlic pesto sauce

A great alternative to the classic basil pesto is a sauce made with wild garlic. The taste is very spicy and rich, and the aroma is incomparable with anything. Preparing such an addition to hot dishes is very simple and quick.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2-3.

Ingredients:

• Ramson - 100 gr.
• Pine nuts - 50 gr.
• Olive oil - 100 ml.
• Parmesan cheese - 100 gr.

Cooking process:

1. We heat the pan and without adding oil, fry the cedar nuts for 3-4 minutes (thanks to this, the nutty taste will be rich in the finished sauce).
2. Rinse the ramsons thoroughly, dry them and chop them arbitrarily, then transfer them to the bowl of an immersion blender for subsequent grinding.
3. Add the fried nuts to the greens and interrupt until smooth.
4. Rub the parmesan on a fine grater and add to the bowl with the chopped mass, fill with 100 milliliters of olive oil.
5. Salt to your liking and puree.
6. Serve in addition to meat dishes or with fresh vegetables and a crispy baguette. Bon Appetit!

Delicious pesto sauce with sun-dried tomatoes

It is very easy and quick to diversify the Italian classics, for this we will prepare a fragrant sauce with the addition of sun-dried tomatoes. The pesto turns out to be very tender, with a rich taste and goes well with poultry and dry wine.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 6-8.

Ingredients:

• Walnuts - ½ tbsp.
• Sun-dried tomatoes - 1 tbsp.
• Garlic - 3 teeth.
• Parmesan cheese - ¾ tbsp.
• Salt - ½ tsp
• Ground black pepper - ¼ tsp
• Chili flakes - ¼ tsp
• Fresh red pepper - ¼ tbsp.
• Olive oil - ½ tbsp.

Cooking process:

1. Fry the walnut kernels in a dry skillet or bake in the oven, cook for about 5-7 minutes until the aroma appears and a slight color change.
2. In the bowl of an immersion blender, place the cooled nuts, half a glass of tomatoes, finely grated Parmesan, salt, black pepper and red pepper flakes, chopped fresh hot peppers, garlic and interrupt until smooth.
3. Add the remaining tomatoes to the chopped mass and turn on the blender again.
4. Without switching off the chopper, add olive oil in a thin stream.
5. We continue to interrupt the mixture for about a minute and store it in the refrigerator for no longer than 3 weeks. Bon Appetit!

Pesto sauce with ricotta cheese and tomatoes

An aromatic and rich pesto sauce made with tomatoes and fresh basil and ricotta cheese is the perfect accompaniment to pasta. The dish turns out to be completely "wrapped" in tomato pesto, which gives a hot, bright color and a unique aroma.

Cooking time - 35 minutes

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Tomatoes - 1 kg.
• Basil - 1 bunch.
• Ricotta cheese - 250 gr.
• Garlic - 2-3 teeth.
• Olive oil - 2 tablespoons
• Tomato paste - 1 tablespoon
• Butter - 10 gr.
• Salt - ½ tsp
• Spaghetti - 300 gr.

Cooking process:

1. Ripe tomatoes are the basis of our sauce, cut in half and rub on a fine grater so that the thin skin remains in your hands. Vegetables can also be peeled and mixed in a blender - whichever suits you best.
2. In a skillet or a frying pan with a thick bottom, heat the olive oil and pour the tomato mass into it along with all the juice.
3. Cut the garlic into thin slices or pass through a press and add to the saucepan.
4. Add one tablespoon of tomato paste and chopped basil leaves to the hot mixture.
5. Stir the contents of the saucepan thoroughly and simmer over low heat for about 10-12 minutes.
6. In a separate container, boil salted water and immerse 300 grams of spaghetti, preferably from durum wheat.
7. Melt 10 grams of butter over a fire or in a microwave oven.
8. After 5-6 minutes of cooking pasta, using a slotted spoon, put them in a bowl with liquid oil and stir.
9. Pour spaghetti with hot sauce and mix again. Leave under the lid to soak in the aromatic sauce for 5-7 minutes.
10. Serve the finished dish, seasoned with tomato pesta sauce, add a few tablespoons of ricotta cheese and garnish with fresh basil leaves. Bon Appetit!

Delicate homemade avocado pesto sauce

Avocado is one of the healthiest fruit plants, saturated to the maximum in saturated fats and acids, which are so important for women's health. Avocado-based sauce is not only delicious, but also very healthy!

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Avocado - 1 pc.
• Lemon juice - 3 tsp
• Mayonnaise - 2 tablespoons
• Sour cream - 2 tablespoons
• Garlic - 1-2 teeth.
• Greens (parsley, dill) - 2-3 branches.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut the ripe soft fruit into two parts and remove the seeds, remove the pulp from the dense thick rind.
2. Cut the creamy pulp into small cubes, sprinkle with lemon juice, salt and pepper to your liking.
3. Transfer the seasoned cubes to a deep plate and season with sour cream and mayonnaise. Mix the mass slightly with a fork.
4. Then interrupt all the ingredients with an immersion blender until smooth.
5. Add garlic to the resulting puree, passed through a press or cut into thin plates, chopped greens, mix thoroughly and serve with slices of a crispy baguette. Bon Appetit!

The original recipe for pesto with pine nuts

An original recipe for Italian sauce made from fresh basil leaves, Parmesan cheese and cedar nuts. This pesto sauce is a great addition to poultry, fish, pasta and seafood salads.

Cooking time - 15 minutes.

Cooking time - 10 min.

Portions – 2.

Ingredients:

• Basil - 1 bunch.
• Parmesan cheese - 50 gr.
• Garlic - 3-4 teeth.
• Pine nuts - 30 gr.
• Olive oil - 150 ml.

Cooking process:

1. Initially, we will prepare the necessary products and measure the amount we need, the kitchen scales do an excellent job with this task.
2. Rinse the fresh basil thoroughly under running water, put it in a colander, allowing the excess to drain, and separate the leaves from the stem.
3. In the thicket of the blender we transfer greens, finely grated cheese, garlic passed through a press, nuts and 2-3 tablespoons of good quality olive oil.
4. We interrupt all the ingredients for 2-3 minutes, without bringing to homogeneity, the texture should not be perfectly smooth.
5. Add the remaining oil to the resulting mixture, stir and serve the aromatic sauce to the table. Bon Appetit!

Italian pesto sauce with walnuts

Rich in flavor and nutty flavor, Italian pesto is a restaurant sauce that is simple and easy to make at home. The dish is prepared on the basis of herbs with the addition of nuts and quality olive oil, cold pressed.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 1-2.

Ingredients:

• Fresh basil - 50 gr.
• Walnuts (peeled) - 50 gr.
• Olive oil - 60 ml.
• Parmesan cheese - 40 gr.
• Garlic - 2 teeth
• Lemon juice - 2 tablespoons
• Salt - 1 pinch

Cooking process:

1. We wash the basil thoroughly, dry it and pick off the juicy leaves from the stems, as they can give bitterness. We transfer the herbs to a mortar or bowl of an immersion blender.
2. Peel the garlic, cut into thin slices and add basil to the base of our sauce.
3. Lightly crush the walnuts with your hands and also send them to the mortar.
4. Pound the entire contents of the container with a pestle until crushing and obtaining an almost homogeneous mass.
5. Rub hard cheese on the finest grater you have and add to the green mixture.
6. Pour olive oil and a few tablespoons of lemon juice into the sauce in a thin stream.
7. Stir the pesto sauce thoroughly and serve or store in an airtight container in the refrigerator for about 2 weeks. Bon Appetit!