Mint песто – very gentle and fresh sauce which is ideal for boiled fish, meat, fried on a grill, or a bird. It harmoniously shades juicy "earthy" mutton, is combined with paste with early vegetables, is a part of some soups, in Italy it is put in pizza and just smeared on sandwiches, the sweet version of this sauce is the soloist in some desserts.
It is required to you
- Classical mint песто
- 2 garlic gloves
- 100 g of the peeled pine nuts
- small bunch of leaves of mint
- olive oil
- Mint песто with a basil and almonds
- 1 1/2 glasses of fresh leaves of a basil
- 3/4 glasses of fresh leaves of mint
- 1/4 cups of the cut almonds
- 3 tablespoons of olive oil
- 1 tablespoon is fresher than a lemon dried peel
- 2 tablespoons of lemon juice
- 1 big garlic glove
- 1/4 teaspoons of salt
- Dessert mint песто
- 1/2 glasses of sugar
- 1/2 glasses of water
- 2 cups of leaves of mint
- 1/2 glasses of almond flakes
- 2 tablespoons of liquid honey
- 1/4 teaspoons of salt
Instruction
1. Classical mint пестоChtoby make pesto sauce, you can use a pestle and a mortar (for centuries the Italian housewives quite so made this sauce) or to crush ingredients in the pulse mode in the food processor. Supporters of a traditional authentic way claim that so in песто more essential oils contain, but, certainly, to pound nuts and greens in a mortar - occupation long and demanding certain efforts. Anyway, you need to unite pine nuts with the peeled garlic gloves in uniform pastelike weight. Then add leaflets of mint to a mortar or a bowl of the combine and continue to pound, gradually pouring in olive oil to unite sauce. As песто it is "crude" sauce, the taste of vegetable oil in it will be clearly distinguishable. Use the best oil of a cold extraction, from those which to you "on a pocket". Oils it is required to you from several spoons to 1/3 glasses, depending on that how dense sauce you wish to make.
2. Mint песто with a basil and a mindalemprigotovta more difficult option mint песто in which a shrill note of fresh mint harmoniously supplement almonds, a basil and a lemon dried peel.
3. Put a dry clean frying pan on average fire. Heat it and fry the almonds cut by flakes within 2-3 minutes till light golden color. In a bowl of the combine put leaves of mint and a basil, the cooled almonds, garlic and lemon zest. Crush in the pulse mode. Gradually pour in olive oil, achieve the smooth mass of consistence necessary to you. Fill песто with salt and lemon juice.
4. Dessert mint pestodesertny песто usually put to creamy ice cream, add to dough or supplement with it light fruit salads.
5. Fry almond flakes as it is described above. In a small pan mix sugar and water, bring to the boil. You cook until sugar is dissolved, constantly stirring slowly. Remove from fire and let's be cooled, approximately within 30 minutes.
6. In the food processor crush mint with almonds. At the running engine, add the cooled sugar syrup and honey, mix until песто accepts a pasty consistency. Perhaps, you should add a little warm boiled water to achieve the desirable. You store dessert песто in the fridge not longer than 3 days or freeze for a period of up to 3 months.