pasta with pesto sauce The theme of Italian cuisine is truly inexhaustible. Fanatically related to food, the Italians pondered a lot of goodies, and almost all of them dispersed around the world and are loved in many countries - not like one another, with different cultural and culinary tastes, requests and preferences. Pizza, pasta, parmesan and mozzarella have long become world brands, but everyone knows that their homeland is Italy. Among these brands is the pesto sauce, which is great for many products. But, perhaps, pasta with pesto sauce can claim the title of a dish with the perfect combination of tastes. Today this sauce can be bought without any problems in any supermarket, but we are talking about home cooking, so we'll make the pesto sauce ourselves. His recipe is simple, but cooking requires, of course, certain skills. However, before promulgating a classic sauce recipe, a little bit about the history of the matter. The birthplace of pesto is the Liguria region. In cookbooks, the first recipe appeared in the second half of the XIX century. At the same time, residents of the Liguria region believe that this is a very ancient recipe, invented by their ancestors many centuries ago. Actually, no one is going to challenge this fact. The main thing is that this delicacy has reached our times, and we have the opportunity to enjoy the amazing taste of this dish, for example, as pasta and pesto sauce, which is combined with pasta of all kinds in the best way. However, this sauce will decorate and other dishes - meat, fish, vegetable. In modern cooking, both the classical recipe for pesto sauce and its varieties are used. First, let's talk about the basic methods of cooking this dish. There are a lot of subtleties here, and only the knowledge of certain secrets will make it possible to cook the right sauce. Italian housewives and today are preparing pesto in accordance with the old prescriptions. An ancient recipe stated that all ingredients should be ground in a marble mortar. Why, it is not known to anyone today, nevertheless, if you want to achieve a real, authentic taste, then you should give up modern whiskers, shredders, blenders and give preference to the hand made method. Unusually, for a long time, but the result is worth it - so in any case they say culinary gurus. However, those who waved a hand at all the subtleties and zamorochki, still will be satisfied, since the final product is tasty and with an unconventional method of preparation. Pesto pasta



  • 2 bunches of green basil
  • 2 cloves of garlic
  • 100 ml of extra virgin olive oil
  • one third of a glass of pine seed
  • 100 grams of pecorino cheese or Parmesan cheese
  • sea ​​salt to taste

Cooking method: Basil to wash, dry, chop with a knife, put in a mortar, add a little salt and carefully grind to get a fairly homogeneous mass. It should be placed in a suitable dish (ceramic, porcelain or glass) and add a couple of spoons of oil. Rub garlic and salt in a mortar to the state of gruel and add to the basil. Nuts should be dried in a dry frying pan, about two thirds of the total volume should be ground in a mortar, the rest left intact. Add in the sauce nuts, cheese, grated on a fine grater, the remaining oil and mix thoroughly. In the end, add whole nuts. Sauce can be stored in the refrigerator for several days, however, it is not advised to add cheese - it can be introduced into the pesto just before consumption. You can also freeze small portions of the dish and use as needed. A popular variation of this sauce is all the same plus sun-dried tomatoes. Of course, this is a digression from the canons followed in Italy by the Order of Pesto lovers (imagine, there is such an organization), but such a seasoning fits perfectly into the norms of Italian cuisine. Concerning the seeds of pine (Italian pine). If desired, of course, you can find them, especially in those stores that specialize in selling Italian products. Well, if it does not work out, it can be replaced with pine nuts, but this will no longer be a fully classical pesto recipe. Similar sauces are prepared on the same principle (however, we would not call them pesto), in which instead of basil they use parsley, coriander, spinach. We do not talk about seeds of pineapple, do not use pine nuts - instead of them put almonds or hazelnuts. In principle, it is also delicious, but the classic of the genre is the recipe given above. We have already noted that with this sauce many dishes are well combined, but the Pesto pasta is very special for Italians. pasta with pesto

Pasta with Pesto sauce


  • paste packaging
  • 200 grams of pesto sauce (the recipe is given above)
  • 100 grams of Parmesan cheese
  • salt, pepper to taste
  • basil greens

Cooking method: Paste the pastry in accordance with the instructions on the package. Remember that Italians prefer pasta, prepared "al-dente", that is, slightly undercooked. Hot pasta mixed with pesto sauce, sprinkle with grated Parmesan cheese. Before serving, pasta with pesto is decorated with basil leaves. Try it, and you will prepare pasta with pesto, not only for family members, but you will also be able to please your guests, among whom there are certainly connoisseurs of Italian cuisine. In general, this dish in particular. Bon Appetit! We advise you to read: