It is known worldwide for its beautiful color, its intense aroma and distinctive flavor. The pesto sauce is one of the star trappings of pasta, which sometimes makes the leap decks and other delicacies like salads, meat or fish. This sauce is for a broken and disjointed!
What is special about the pesto sauce? His emerald green color that illuminates any dish and make it more palatable even if possible. Its aroma that captivates thanks to the freshness of basil, one of its key ingredients. And the unique touch that provide sprockets. The pesto sauce is a treat that is available to anyone spoon.
The truth is that when we say pesto, we all come to mind the description above, characterized by the green color of the sauce. However, the word "pesto" refers to the preparation of this type of dressing, whose name comes from the Genoese word "pestare" which literally means "crushed in a mortar."
That's why there are other sauces such as red or Sicilian pesto, with the most known pesto, Genoese, or green for entendamos- we share the base oil, garlic and pine nuts. Although as usual, there are versions that use other nuts such as almonds or walnuts.
Ingredients (4 people):
90 g Parmesan cheese
2 cloves of garlic.
20 fresh basil leaves
Virgin olive oil
1- pounded in a mortar with the garlic pine nuts, basil until a smooth paste.
2- Add the grated Parmesan, half a glass of olive oil and two or three tablespoons of the pasta water to boil previously very hot runner. Crushing and continues working until a smooth paste.
Is pasta which turns on the pesto, never the reverse. Then, each diner to taste and mix over and over in your own plate. Did you know this?