To diversify the habitual menu, it is possible to include an unusual note in it. Green sauces will become excellent addition to daily and festive dishes: Italian песто and Mexican to a guakamola. They are simple in preparation, but at the same time are tasty and useful.
It is required to you
- For pesto sauce: - 50 g of a fresh basil; - 2 tablespoons of pine nuts; - 2 garlic gloves; - 100 g of a Parmesan cheese; - 3 tablespoons of olive oil; - salt. For sauce to a guakamola: - 1 lime; - 2 small avocados; - 1 red bulb; - 2 tablespoons of cilantro; - 1 hot pepper; - salt.
Instruction
1. The Italian pesto sauce most often is served to paste, a lasagna, gnocchi and also is perfectly combined with crackers, chips and bread. In translation the word "pesto" means "press, pound" therefore this sauce is cooked in a marble mortar with a pestle.
2. Rub a Parmesan cheese on a small grater, crush garlic gloves. Warm up pine nuts in a dry frying pan a little. Wash out and dry a basil, remove stalks, pound leaflets in a mortar.
3. Add pine nuts, garlic to greens, salt and pound mix to uniform consistence. Then pour in olive oil and put grated parmesan. Again mix песто and for a while remove in the fridge.
4. The tradition orders to prepare песто in a mortar from marble, but also it is possible to use models from ceramics, porcelain or cast iron. If you have no mortar, use the blender which saves time and forces. Put all ingredients in a bowl and shake up in homogeneous mass.
5. The Mexican relish is known to a guakamola since the time of Aztecs. Its name is translated literally: "avocado sauce". Traditionally the guakamola is given with corn chips, tortilla or burrito, however it quite approaches meat and vegetable dishes.
6. For preparation of sauce take a guakamola a bowl of the average size, squeeze out lime juice. Cut avocado lengthways, take a stone, having hooked a knife. Halve each half once again, peel, cut in cubes, lay out in a bowl with lime juice.
7. Small cut red onions, cilantro, hot red pepper, add to avocado. Mix everything, slightly knead a fork, salt and again mix. Remove ready sauce in the fridge, having covered a bowl with food wrap.
8. Get to a guakamola from the fridge in 15-20 minutes prior to giving on a table. Keep in mind that this sauce can be stored at a temperature not higher than 8 wasps at most 3-4 hours.