Итальянцы заготавливают этот соус литрами

Homemade Pesto Sauce Recipe 🖇️You will need (small portion): 60 grams of fresh basil leaves (weight of the leaves) 35 grams of pine nuts 45 grams of Parmesan or Pecorino Romano cheese (you can use a combination of both) 1-2 cloves of garlic 80 ml of extra virgin olive oil salt to taste 📌Important details: 1. You don't have to toast the nuts and use them raw, but lightly toasting them greatly affects the flavor, as the essential oils in the pine nuts are released when heated. The sauce acquires a deep, distinct nutty aroma, plus roasting caramelizes the natural sugars in the nuts, adding a pleasant sweet note to the pesto. 2. Pine nuts can be replaced with pistachios/walnuts, cashews, or almonds; they will be just as delicious, especially with pistachios. Keep in mind that while pine nuts don't require toasting, I highly recommend using other nuts, otherwise they will be raw, which will be noticeable in the sauce. (Take 3-5 minutes to toast them.) 3. Afterwards, be sure to let the nuts cool and never add them hot to the blender, otherwise the basil will darken and the cheese will begin to melt. This will ruin the sauce. 4. You can use fresh basil if you plan to use the sauce the same day or the next day at the latest, or if the sauce's aesthetic appearance isn't as important to you. If you don't blanch it, the sauce will darken and turn brown. But if you want the sauce to look great throughout its entire shelf life or you plan to freeze it, don't skip this step. 5. Dip the leaves in boiling water (you can remove it from the stove, but hot water is key) for exactly 5-10 seconds. You'll immediately notice them turn a bright green. Then, very quickly transfer them to a prepared container of ice water. Let them sit for a couple of minutes and then dry thoroughly, making sure there are no drips. 6. It's best not to add whole garlic cloves to the sauce, as this makes it more difficult to chop and can result in large pieces, which is unpleasant. Regarding the proportions: I used 1 clove, but if you like a little spice, use 2. 7. Ideally, place the blender blades and the blender bowl itself in the refrigerator or freezer for a few minutes before preparing the sauce to prevent the blades from heating up. This will help prevent the cheese from melting while blending. First, chop the garlic and nuts into a fine crumb, then add the Parmesan cheese, basil leaves, and salt. Pour in 70 ml of oil, and pulse. If needed, add another 10 ml of oil, stir, and adjust the salt to taste (if needed), but keep in mind that the cheese itself is salty, so it's important not to overdo it. 🫙How to store? To preserve the emerald color and vibrant flavor of pesto, it's important to completely limit its exposure to air. 1. Store the sauce in the refrigerator for 5-7 days. Store in a glass jar with a tight-fitting lid. 2. Smooth the surface of the pesto with a spoon. Carefully pour a thin layer of olive oil on top, making sure it completely covers the sauce. The oil will block oxygen and prevent the basil from darkening. 3. Always use a clean and completely dry spoon to handle the sauce. If you used up some pesto, smooth out the remainder and add another drop of oil if necessary. 🧊How to freeze properly? 1. Freeze pesto in portions, as refreezing will kill the flavor. Place it in ice cube trays of any size. Once frozen, you can transfer it to a zip-lock bag. The sauce will keep for 3 to 6 months. 2. Defrosting: Transfer the pesto cube from the freezer to the refrigerator a couple of hours before cooking, or leave it at room temperature for 20-30 minutes. Never reheat pesto in the microwave or boil it in a pan, as the high heat will immediately blacken the basil and curdle the cheese. If you're making pasta, simply toss the cold pesto cube into the hot, freshly cooked pasta and stir. The heat from the pasta will be enough to melt the sauce and release the flavor. 3. A little tip for true connoisseurs: If you plan to freeze the sauce for a long time (more than 1 month), it's best to add the cheese at the end (i.e., whisk together the nuts, garlic, basil, oil, and salt) after defrosting, just before serving. During prolonged freezing, ice crystals destroy the structure of the Parmesan or Pecorino cheese. After thawing, the cheese may become grainy, "gritty," or slightly separate from the oil base. Freshly grated cheese will also impart more flavor! However, if you plan to eat the sauce within a month or month and a half, you can freeze the entire mixture at once. Enjoy! 🍴🫶🏽 #sauce #cookingathome #homemadefood #italianpasta #food 0:00 Introduction 0:14 Ingredients 0:26 Preparing the nuts 0:54 Blanching the basil 1:41 Making the sauce 2:31 Storage instructions 3:10 Conclusion