Pesto – Healthy treat from Italy

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Pesto – Healthy treat from Italy

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Pesto is fresh Basil, pine nuts, Parmesan, garlic and olive oil is a classic recipe of the Italian cuisine made. Pesto is prepared both tasty as well as quick and easy. In the meantime, both the classic Pesto, as well as different variants such as Pesto Rosso or Pesto bear’s garlic has conquered the German cuisine. Noodles, whether, meat, asparagus, or potatoes, Pesto is an ideal addition, as well as sauces as an Alternative.

Pesto: origin and history

Pesto is translated from the Italian with “crush” and “crush”, so that the Name of this specialty is derived from the traditional preparation of the Mash by means of a mortar. While it can be used instead of a mortar, a blender, however, can be of advantage, and an ice cube in the preparation of Pesto to add. The ice cubes may prevent the ingredients to win the blender to temperature. Because Basil can lose by increasing the temperature to its original taste. Also, if the Mash with the mortar is more expensive than with a hand blender, it’s worth it. Because the valuable content and flavors of the ingredients can remain the best preserved. Because Pesto is not only a delight for the palate, the whole body can benefit from the ingredients. The olive oil and the pine nuts are in Pesto, a variety of unsaturated fatty acids, can strengthen the circulatory System, as well as, possibly, the risk for a heart attack to reduce.

Pesto do it yourself

For a classic Pesto recipe, the following ingredients are needed. These ingredients depending on your preference and taste also vary slightly to take account of an individual Note.

  • 4-5 Sprig Of Basil
  • 1-2 cloves of garlic
  • 100 g pine nuts
  • 100 g of cheese (50 g Parmesan cheese, 50 g of Pecorino cheese)
  • 180 ml extra-virgin olive oil
  • coarse sea salt

First of all, grate the cheese, both varieties together and mix in a small bowl and set aside. Wash the Basil, and gently dry, cut into small pieces. Cloves of garlic crush. Pine nuts in a pan until Golden yellow brown. Basil and garlic with a pestle and mortar, crush. Portions pour add Oil. Add salt to taste. Tip for the recipe when Serving the Pesto with pasta: A small amount of the pasta water to absorb, with pasta and Pesto, mix and serve.

Pesto: Pasta alla genovese

The classic Pesto recipe is also known as Pasta alla genovese, because it has its origin from Genoa. In the vicinity of Genoa, around the fishing village of Camogli, Pesto alla genovese varies preferably with beans and potatoes. For this purpose, the basic recipe for Pesto is used, in addition, beans and potatoes are cooked. A type of pasta choice cooked al dente and together with the cooked noodles and beans in a fireproof baking dish, freshly prepared Pesto is mixed in. The casserole is baked in preheated oven at 150° to 180° Celsius for about 15 to 20 minutes.

So Pesto tastes long delicious

This homemade Pesto can be served with many meals, it should always be covered with sufficient Oil. In a tightly closed glass, which is kept in the refrigerator, Pesto will be up to 4 weeks and kept fresh. Once the Pesto from the Pesto-glass out, should be Oil to extend the shelf life added. This Pesto is not bitter to the taste, it is advisable to use a mild and extra virgin olive oil. The olive oil has a bitter taste, is a taste of the whole of the Pesto bitter. Best large Basil are leaves used for the preparation of Pesto, as these are more intense in flavor than small Basil leaves. Pesto, homemade is also great as a gift.

Pesto is diverse: Pesto Rosso

Pesto can be prepared in many different variants. In addition to the classical variant, the Pesto Rosso is very popular. This red Pesto is made from sun-dried tomatoes, garlic, Parmesan, Pecorino, olive oil and salt. By the way, Pesto can also be prepared vegan. For this purpose, is easy to dispense with the cheese, instead, a larger quantity of pine nuts is added to preserve the consistency. Generally speaking, are set in the preparation of Pesto, the imagination has no limits, like local herbs can be used, depending on the season. In Germany, wild garlic has become a popular ingredient for Pesto:

Wild garlic Pesto: recipe with Barläuch

In addition to the classic recipe for Pesto are also a number of creative new recipes exist. Often like with wild garlic. As an example of one of these Pesto recipes with wild garlic Tagliatelle with bear’s garlic is to cite Pesto for 4 persons. The following ingredients are needed:

  • 250 g wild garlic
  • a few leaves of parsley + Basil
  • 2 cloves of garlic
  • 250 g of grated Parmesan and / or Pecorino cheese
  • 300 g pine nuts
  • 450 ml of extra virgin olive oil
  • 3 TBSP lemon juice
  • Sea salt
  • 500 g Tagliatelle
  • 250 g Turkey strips

Wild garlic Pesto from wild garlic, parsley, Basil, garlic, cheese and olive oil to prepare (see classic Pesto recipe). With lemon juice to taste. Meanwhile, cook the pasta, drain. Strips of Turkey roast, along with Pesto on Tagliatelle. Good Appetite!