I think one of the most ingenious culinary "inventions" of all time - pesto.
As for me, it is perfectly complements any side dish: pasta, rice or barley, buckwheat, fresh vegetables; meat, chicken, fish, seafood! I love pizza with pesto, gnocchi, ravioli.
I love pesto also for the fact that its just to cook and easy to store, for his exquisite nutty taste. With him any dish once it becomes a holiday, and even a simple barley is not ashamed to lodge guests with pesto.
And I discovered a variant and "light", tooIf you want a bright flavor, but low in calories.
The recipe for pesto
- average bunch of basil*;
- 1-2 cloves of garlic;
- pine nuts - 2-3 tbsp;
- grated parmesan - 30-40 city (if you want a low-calorie option can not be used);
- Extra Virgin Olive Oil** - 40-50 ml;
- salt and black pepper - to taste.
*It is also the basis for pesto can take spinach (both fresh and frozen, pre unfreeze 4-5 cubes), parsley, cilantro. Sometimes I mix different types of greens, or use the one that is in the refrigerator.
**If you want to "light" low-calorie pesto, use a little butter and plain water, diluting the sauce to the desired consistency. Just keep in mind that the store in a jar so the sauce will not last long. In the fridge it can stay 2-3 days. Sometimes, along with olive and I add a drop of linseed oil.
All the ingredients are put in a blender cup and thoroughly crush 1-2 minutes until smooth. Consistency adjust by adding an oil / water.
Season with salt and pepper to taste.
Classic pesto is ready!
Also I recommend that you try the spicy sauce, snack guacamole according to my prescription.