Pesto / Pesto
Sauce recipesbased on olive oil, green basil and cheese. Most often served as a dressing for, but no worse goes with crackers and just spread on bread. To prepare pesto, according to all the canons, you need a marble mortar and a pestle (the word pesto itself means “to grind, crush”). Basil is placed in the mortar, which is ground with salt, pine seeds, garlic and pecorino cheese, add extra virgin olive oil (extra virgin olive oil) .Pine seeds can be replaced with walnuts, pine nuts or cashews. Parmesan or gran padano are suitable instead of pecorino. In Provence, no nuts are added to pesto. In Austria, pumpkin seeds are used instead of nuts, and in Germany, basil is replaced with wild garlic. In addition, there is a "red" variety of pesto, when the sauce is "tinted" with sun-dried tomatoes.
