Pesto - the traditional sauce of Italian cuisine served to paste. The basis it is formed by the basil pounded with olive oil, parmesan and nutlets of a pine a stone pine therefore very tasty and useful mix turns out. If you decided to prepare for a lunch paste with песто, and the basil near at hand didn't appear, it can quite be replaced with other spicy herbs. For example, parsley.
It is required to you
- 500 g of spaghetti;
- 2 bunches of parsley;
- 2 zubk of garlic;
- olive oil;
- 6 tablespoons of grated parmesan;
- 50 g of almonds;
- salt
- pepper;
- little wine vinegar;
- dried peel of a half of a lemon;
Instruction
1. For sauce it is the best of all to take fresh-gathered parsley. It is more fragrant than frozen, is more juicy and vitamins B to it contains immeasurably more.
2. Pesto can be stored in the fridge up to one week therefore it can be prepared in advance. By a lunch or a dinner to you will only be to boil paste according to the instruction on packing enough, and in 10-15 minutes on your table there will be a tasty and useful dish.
3. For preparation песто first of all fry almonds in a dry frying pan at an average temperature. Don't forget to stir slowly at the same time constantly nuts that those didn't burn and didn't become bitterish. As soon as they are reddened, remove a frying pan from fire.
4. Place parsley, almonds, parmesan and garlic in a blender bowl. Season mix I will merge also fresh ground pepper, add a little wine vinegar or lemon juice then turn on the blender and carefully crush the products which are in a bowl.
5. In the course of crushing by a slow stream begin to pour in песто in olive oil until at you sauce of desirable consistence turns out. There is quite enough if it has a density, as at store sour cream.
6. To make spaghetti, boil 4-5 liters of water in a big pan, add to it salt and olive oil. Lower pasta in the boiling water and you cook so much time how many it will be specified on packing. Usually from 9 to 12 minutes recommend to do it. Ready spaghetti can seem slightly half-cooked, but and has to be, the core has to remain with them a little firm.
7. Drain water, add to pasta песто and mix paste with sauce. Already in a plate strew a ready-to-eat meal with a small amount of gratings of a lemon. It is possible to decorate it with halves of cherry tomatoes and branches of parsley. As meat addition to to paste with песто from parsley the Spanish sausage чоризо or any other raw smoked product well will approach.