How to Make Pesto to Keep in the Fridge and Enhance Dozens of Dishes
Pesto, that delectable sauce hailing from the heart of Italian cuisine, particularly the Liguria region, is famous for its basil-centric flavor. Behind its rich taste lies a traditional history that has found its way to our dining tables.
Today, we’re diving into how to whip up this sauce at home easily, making it a perfect complement to pasta, rice, and meats. Its versatility doesn’t stop there; it’s also a fantastic way to add a burst of flavor to pizzas or any other beloved dish. Plus, you can prepare it in bulk to keep in the fridge, ready to elevate your meals anytime.
Before we start, here are the essential ingredients and the steps to create your pesto:
Ingredients
- 50g of basil
- Olive oil, as needed
- 20g of walnuts (optional)
- 2 tablespoons of grated cheese (Parmesan)
- Coarse salt
- 2 cloves of garlic
Preparation Steps
- Begin by peeling the garlic cloves. Crush them in a mortar with a pinch of coarse salt until you achieve a paste-like texture.
- Gradually add the basil leaves to the mortar, along with a few grains of coarse salt, crushing continuously until the basil is fully integrated. Feel free to add a bit more salt as you go.
- Next, incorporate the walnuts, if using, and crush until finely ground. Then, mix in the grated cheese, ensuring all ingredients are well combined.
- The key is to slowly add olive oil while continuing to crush the mixture in the mortar. Repeat this until you reach the desired consistency of your pesto.
Voilà! You now have a delicious pesto sauce, ready to enhance your favorite dishes.
Tips and Tricks
- If a mortar is not available, a blender can work as an alternative for combining all the ingredients.
- For an even richer taste, opt for Parmesan cheese.
- Sea salt is a great choice, but coarse salt will do the trick as well.
- Choose extra virgin olive oil for the best outcome.
- While traditionally a mortar is used, feel free to adjust the texture to your liking.
- Keep some warm water handy during preparation. If the pesto is too thick, add a few tablespoons of the pasta cooking water to thin it out and achieve the perfect texture.
- To soften the garlic’s intensity, boil it in water starting from cold until it simmers, then peel and dry it. This will make it more digestible and milder in the sauce.
With these simple steps and tips, you can enjoy authentic homemade pesto that will impress your guests and take your dishes to a new level of deliciousness. Enjoy your meal!
