Basil Pesto sauce with nuts

Category: Sauces
Basil pesto sauce with nuts

Ingredients

Peanuts 100 g
Fresh green basil
(net weight without cut off stems)
150 g
about 4 bundles
Garlic 2 cloves
Parmesan cheese
(can be replaced with any hard cheese)
120 g
Olive oil 120-150 g
Pepper, salt taste

Cooking method

  • Be sure to fry the nuts in a dry frying pan until golden brown. Make sure not to burn!
  • Now let the nuts cool. Try and put the nuts in your mouth - a couple of toasted and raw nuts and compare the taste! Have you compared !?
  • Roasted nuts will be hard, crunchy, and dry and sweet in taste, and how much richer they will taste and aroma!
  • And the color was not gray, but golden brown!
  • Then grind the nuts in a blender.
  • Rub hard cheese on a fine grater.
  • Rinse the basil, dry and tear off the stems, otherwise fibers will be present in the sauce.
  • Then all products can be gradually ground in a mortar - and it will be right! Gently stirring the sauce by hand will be the best solution, because when stirring in a blender at high speed, the fats begin to oxidize!
  • I chose the simpler option - grind in a blender - submersible at high speed.
  • We lay nuts, basil, garlic, salt, pepper, 1/2 oil - grind everything.
  • We add the remaining products, put the cheese in parts, otherwise it will be difficult to mix.
  • Grind well and beat into a fine, homogeneous paste.
  • We taste, salt, pepper and more. If very thick, add a little oil.
  • The pesto sauce is ready!

Note

There are plenty of options for making pesto. Today I chose pesto, which is based on a lot of nuts. You can also use different nuts - pine nuts, walnuts, almonds, pistachios.
I used peanuts.
Pesto sauce can be kept in the refrigerator, but be prepared for the sauce to darken slightly as a result. It's all about basil, which is one of the main ingredients. It also begins to oxidize under the influence of air, changing some of its properties, including color.

You can preserve the color of the pesto by pouring a little olive oil over the finished sauce. The oil film will exclude the interaction of air with substances contained in the sauce.
Cover the container with an airtight lid and store in a dark place before placing the sauce in the refrigerator. Remember that nuts, due to their high fat content, easily absorb odors.

If you get a large portion of the sauce, I leave part of the sauce in the refrigerator, and put the other part in the freezer for storage.

What are we going to cook with Pesto sauce?
The first thing that comes to mind is, of course, pasta with basil pesto!
If you want to whet your appetite - spread Pesto paste on a piece of bread!
And remember the long loaves with Pesto sauce, from which the eyes roll with emotion!
And there is one more recipe - a big secret! I will do it in the near future and show it!

dandelion
Made according to the recipe only with walnuts. Delicious !!! and just ! And where is the promised secret recipe?
Admin

dandelion, eat to your health!
But I don't remember the secret anymore, the topic is from 2009
dandelion
what our years ... you will definitely remember!
Tessie
Can you please tell me how long the pesto sauce can be stored in jars (my husband brought it from Italy)?
And how is it eaten? I tried a gram - phew! For an amateur!
Admin

I store pesto in a jar in the zero compartment of the refrigerator. You can store it for a long time, as long as there is no bad smell and mold.You can also add olive oil to top the pesto. You can also put pesto in a plastic jar and put it in the freezer, nothing will happen to it, then take it from the jar in small portions and use it.

Pesto is an amateur product. Use it for pasta, in various fries, curries, where basil, garlic, cheese will be appropriate. Pesto can even be added to boiled potatoes (1/2 teaspoon), to steamed vegetables.
Tessie
uh-huh, will try really nice product ready to spoil the "additive" Oh, I have not grown together with new overseas
olesya26
Basil pesto sauce with nuts
Thank you, everyone in the family really liked the sauce. True, I did it with walnuts. Thank you very tasty !!! Sori for photo quality
Admin
Quote: olesya26

Basil pesto sauce with nuts
Thank you, everyone in the family really liked the sauce. True, I did it with walnuts. Thank you very tasty !!! Sori for photo quality

Olesya, well done!
Yes, okay with the photo - the main thing is that the whole family liked the sauce
celfh
Tanyusha, thank you my dear! Delicious
Basil pesto sauce with nuts
Basil used with stems. I'm so fragrant
Admin

Oooooo what an old recipe spoke up
Tanyusha, good health, glad to hear that pesto came in handy and liked it
Lazy
Yes, it turned out delicious. The first time I did it. There is a large selection in the store, I have never bought it, but I don’t want to, I think that "that" taste is worse. Communicating with Europeans, even they said that the store is not so tasty and that many also do it themselves.
natashula
First time I bought pesto sauce in Auchan. I really liked both my husband and me and the children. Delicious, but the price bites. Today I did it based on this recipe. Slightly different proportions (more to taste and how much of what was ....) and instead of cashew peanuts (well, there were no peanuts ..) ... But it turned out very, very !!!
Before, I would never have thought of using some other nut instead of pine nut in pesto! Thank you very much!
Admin

Natasha, to your health!
Byaka zakalyaka
Tanyusha, tell me, but if you somehow sterilize the finished paste? Well, that would be guaranteed to live in the refrigerator all winter ... It's just that a lot has grown at my mother's dacha, it will be a shame to recycle everything, and it will disappear in a couple of months. Thank you
Admin
Marina, the other day in the supermarket I saw canned basil pesto in small jars (along with Parmesan cheese).
You can try to do the same. Arrange in jars and sterilize for a short time.

My "cannery" - making life easier when canning at home
Byaka zakalyaka
Thank you. And how long is it not long? In conservation, you can see bubbles in the marinade, the color of the food changes .... And here, what yardstick to measure this "short-term"?
Admin

Marina, here, too, there is a possibility of color change, from hot heat treatment.
I would put it in mayonnaise jars and sterilize it for 5 minutes from the moment the water boils.

There is a desire to preserve pesto this season, but different. Until I talk about my plans, until they are completed
Byaka zakalyaka
Thanks, I'll try for 5 minutes
Kapet
Del
Exocat
Great recipe. In the summer, I whipped it up in order to "utilize" the huge thickets of basil at the dacha of a friend whose dad had been growing it like mint all season. Found this recipe and made it. Everyone really liked this pasta, if there is it, spread it on a piece of black bread. Then in the summer everything was done at a run, between the processing of the tomato crop, there was no time to say thank you for such a wonderful recipe.
And today, while scouring Auchan's fruit and vegetable department, I smelled a strong smell of basil. I bought two beautiful glasses, I will make pasta with young olive oil today.
Prus - 2
Thank you, Tanechka, I will definitely do it! I take it to bookmarks!
Admin
Girls, to your health!
Appreciated correctly, this is a recipe for gourmets, green basil lovers
caprice23
Quote: Admin
Appreciated correctly, this is a recipe for gourmets, green basil lovers
Oh, I just did and sat down to write a review, as I read the last message. And with purple Not that? Will there be a different taste? I just made it with purple. I have never tried such a sauce before, so I made half a portion for testing.Well sooo delicious. But for me nuts are very felt. Probably because I don't really like them. And so, the sauce itself is straight mine! In the evening I will make homemade fettuccine with pesto! Mmmmm ...
Exocat
Quote: caprice23

Oh, I just did and sat down to write a review, as I read the last message. And with purple Not that? Will there be a different taste? I just made it with purple. I have never tried such a sauce before, so I made half a portion to try. Well sooo delicious. But for me nuts are very felt. Probably because I don't really like them. And so, the sauce itself is straight mine! In the evening I will make homemade fettuccine with pesto! Mmmmm ...
It's also delicious with purple, but green has a slightly different smell, that's the difference. The pasta smells like basil.
caprice23
Quote: Exocat
The pasta smells like basil.
Vooot! Of course, I also smell like basil, but the taste and nuts are felt. Should not?
Green basil is brighter and stronger but tastes better? I never even saw him, we have everything purple.
Exocat
Quote: caprice23
Green basil is brighter and stronger but tastes better?
The smell is definitely stronger, the taste ... I would say green is a little sharper, more piquant, and purple is sweeter.
But this, so to speak, expressed in words my sensations of the sample of basil leaves. I just didn't eat it, so take my words as exactly the memories of fleeting sensations.
Admin
I also used to gourmet on purple basil (there was no other), but when I tasted green ... that was all! Only green! Still, green has a different aroma and taste, more delicate, and more delicious.
You need to try it yourself and compare

And nuts - nuts can be put in others, and change their quantity in your favor

Girls, to your health!
caprice23
Ludmila, Tatyana, we will look for green!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers