Try the new recipe for classic pesto sauce! Share with друзьями: 
На фото слева направо: сkale and mint cabbage (No. 14), with baked sweet pepper (No. 23), with carrots (No. 18)
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Roast nuts to enhance their taste: heat on dry pan over medium heat until golden and aroma. Cool before mashing. Place fresh herbs in a measured the glass is loose, without pressing down. If using leafy greens like parsley or cilantro, also add delicate tender stems. To make the sauce in an emulsion state, add oil gradually: do not turn off the blender or food processor until pour oil in a thin continuous stream. Leftover pesto keep in the refrigerator for no more than 5 days, or in the freezer for no more than 1 month. (Each recipe is designed for 1-2 tbsp.) 
1.Classic pesto with basil. Puree 4 tbsp. fresh Basilica, 1/3 Art. roasted pine nuts, 1 clove of garlic and 1/2 tsp salt. Without turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated parmesan. 2. WITH basil and corn. Puree 1.5 tbsp. fresh corn, 1 tbsp. fresh basil, 1/3 tbsp. chopped roasted almonds, 1 clove garlic and 1/2 tsp salt. Without turning off the appliance, pour 1/2 in gradually Art. olive oil. Stir 1/2 tbsp. grated parmesan. 3. WITH basil and tomato. Puree 1 tbsp. with a hill of tomatoes cherry, 1 tbsp. fresh basil and parsley, 1/3 tbsp. chopped fried almonds, 1 clove of garlic and 1/2 tsp. salt. Without disconnecting appliance, gradually pour 1/3 tbsp. olive oil. Mix 1/2 Art. grated parmesan. 4. With dried tomatoes. Mash 2 Art. fresh basil and parsley, 1/3 tbsp. roasted pine nuts and chopped sun-dried tomatoes (not in oil), 1 clove of garlic, 1/2 each tsp grated zest of lemon, red pepper in cereal and salt. Not turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated parmesan. 5. Puttanesca. Cook the pesto with sun-dried tomatoes (No. 4), adding to the kitchen harvester 6 pcs. anchovy fillet; stir 1/3 tbsp. coarsely chopped pitted Kalamata olives. 6. With tomato and tamarind. Passer 1 chopped shallots, 1 tbsp each. l chopped garlic and peeled chopped ginger in olive oil until soft. Add 1 chopped tomato, 2 tbsp. l tamarind paste and 3/4 hours l salts; cook until the tomato is soft. Cool slightly, then puree by adding 1/4 tbsp. fresh mint and cilantro, 2 tbsp. l roasted cashew nuts and cashew paste. Without turning off the appliance, gradually pour in 1/4 tbsp. olive oil. 7. Vietnamese. Puree 6 tbsp. fresh mint, 2 tbsp. l chopped peeled ginger and fish sauce, 1 tbsp. l brown sugar, 1 clove garlic, grated zest and 1 lime juice. Without turning off the device, gradually pour 1/4 tbsp. grape oil. 
8. With Thai Chili Sauce. Mashed 3 Art. coarsely chopped outer leaves of romaine lettuce, 1 tbsp. fresh cilantro, 1/3 Art. roasted peanuts, 2 tbsp. l chopped peeled ginger and Thai sweet chili sauce, 1 clove of garlic and juice 1 lime. Without turning off the appliance, gradually pour 1/3 tbsp. vegetable and 2 tsp dark sesame oil. 9. “BLT”. Fry 4 slices of bacon in a pan until crisp; shift to a plate covered with a paper towel. Pour the remaining fat into measuring cup and add olive oil to get 1/4 tbsp. Puree bacon with 3 tbsp. chopped escariol salad, 1 tbsp. fresh basil, 2 chopped sun-dried tomatoes (not in oil), 1 clove garlic and 1/2 tsp salt. Without turning off the appliance, pour in gradually butter with fat. Stir 1/2 tbsp. grated parmesan. 10. WITH Mexican tomatoes. Bake 4 Mexican Tomatoes (take off peel and rinse) in the grill mode, turning over, until tanning; cool. Puree, adding 1/3 tbsp. fresh cilantro and fried pumpkin seeds, 2 cloves of garlic, 1 jalapeno without seeds, grated zest and juice of 1 lime and 1 tsp. salt. Without disconnecting appliance, gradually pour 1/3 tbsp. vegetable peanut butter. Stir 1/2 tbsp. grated kotiha cheese. 11. With artichokes. Puree for 1 tbsp. thawed artichoke cores, fresh parsley and mint, 1/3 tbsp. fried walnuts, 1/2 tsp salt and a pinch of black pepper. Without turning off the appliance, pour in gradually 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated cheese pecorino. 12. With arugula. Puree 4 tbsp. young arugula 1/3 Art. roasted pine nuts, 1 clove of garlic, 1 tsp. grated lemon peel, 1/2 tsp salt and a pinch of black pepper. Not turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated pecorino with truffle. 13. With cabbage kale. Puree 4 tbsp. leaves of feces, 1/3 Art. fried pinecones nuts, 1 clove of garlic and 1/2 tsp. salt. Without turning off the appliance, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated parmesan. 
14. WITH капустойkale and mint. Puree 3 tbsp. leaves of feces, 1/2 tbsp. fresh parsley and mint, 1/3 tbsp. fried blanched almonds, 1 clove garlic and 1/2 tsp salt. Without turning off the appliance, pour 1/2 in gradually Art. olive oil. Stir 1/2 tbsp. grated parmesan. 15. WITH almond paste and seeds. Puree 3 tbsp. kale leaves, by 1/4 Art. fried walnuts and fried sunflower seeds, 1 each Art. l sesame seeds, flax seeds, chia and almond paste, 1 clove garlic and 1/2 tsp salt. Without turning off the appliance, pour 1/2 in gradually Art. olive oil. 16. With cilantro and pumpkin seeds. Puree 4 tbsp. fresh cilantro, 1/3 tbsp. fried pumpkin seeds, 1 clove of garlic, 1 tbsp. l sliced pickled jalapenos, grated zest and juice of 1 lime and 1/2 tsp. salt. Without turning off the appliance, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated kotikh cheese. 17. With cilantro and coconut milk. Puree 4 tbsp. fresh cilantro, 3 chopped scallions, 1/3 Art. fried cashews, 1 small jalapeno without seeds, 1 clove garlic, 1 tbsp. l chopped peeled ginger, grated zest and juice 1 lime and 1/2 tsp salt. Without turning the appliance off, gradually pour 1/3 Art. coconut milk from a can. 18. With carrots. Puree 1 Art. chopped carrots, 1 tbsp. fresh parsley, 1/3 tbsp. fried cashews, 1 clove of garlic and 1/2 tsp. salt. Without turning off the appliance, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated parmesan. 19. With the tops of carrots. Make pesto with carrots (No. 18), replacing parsley 2 tbsp. chopped tops of carrots, and cashew nuts – fried pistachios. 20. With mint and peas. Mashed 1.5 Art. thawed green peas, 1 tbsp. fresh mint, 1/3 tbsp. roasted pine nuts, grated zest and juice of 1 lemon, 1/2 tsp. salt and a pinch of pepper. Without turning off the appliance, pour in gradually 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated parmesan. 21. With mint and pistachios. Puree for 2 tbsp. fresh mint and parsley, 1/2 tbsp. fried pistachios, grated zest and 1 small juice orange and 1/2 tsp salt. Without turning off the appliance, pour in gradually 1/2 tbsp. olive oil. 22. With beets. Puree 1 tbsp. chopped peeled baked beets, 1/2 tbsp. fried blanched hazelnuts, 1 clove of garlic and 1/2 tsp. salt. Not turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated parmesan. 23. With baked sweet pepper. Bake in grill mode 1 cut in half red peppers without seeds peeled up, 5 min. before the advent tanning. Transfer to a bowl and cover with cling film; give stand for 10 minutes Remove burnt skin. Mash pepper with 1 Art. fresh basil, 1/3 tbsp. chopped roasted almonds, 1 clove of garlic and 1/2 tsp. salt. Without turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated Parmesan. 24. With beans and sweet pepper. Bake in mode grill 1 bell pepper cut in half; clean (see No. 23). Mashed peppers with white beans from a can of 425 gr. (drain the liquid and rinse), 3 tbsp. l fried blanched hazelnuts, 2 cloves garlic, 2 tsp fresh rosemary, 1/2 tsp red pepper in cereal and 1 tsp. salt. Without turning off the device, gradually pour 3 tbsp. l olive oil. Stir in 3 tbsp. l grated parmesan. 25. Pimento cheese sauce. Cook the baked pepper pesto (No. 23), replacing basil with parsley, and almonds with roasted pecans; instead of parmesan add 1 tbsp. grated yellow cheddar and run mixing. 26. With spicy eggplant. Bake 1 small eggplant (pierce several times) in the oven for 25 minutes. at 200 ° C to softness. Cool; cut in half and scrap the flesh. Puree the pulp by adding 3 Calabrian chili peppers in oil (remove stalks), 1 small baked red pepper (remove seeds), 1 tbsp. fresh basil, 1/3 tbsp. chopped fried almonds and fresh ricotta, 1 clove of garlic and 1/2 tsp. salt. Not turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated pecorino cheese. 27. With curry. Fry 1 tbsp. l chopped garlic and green onions in 1/4 tbsp. coconut oil until ruddy; cool. Puree with 4 tbsp. fresh cilantro, adding 1/4 tbsp. roasted in peanut butter, 1 tsp. curry powder, grated zest and lime juice and 1/2 tsp. salt. Not turning off the device, gradually pour 1/2 tbsp. vegetable oil. Stir in 1 grated tomato. 28. Chimichurri. Puree 3 tbsp. fresh parsley, 1/4 tbsp. fresh oregano, 3 tbsp. l white wine vinegar, 3 cloves of garlic, 1 chopped shallot, 1/2 tsp. salt and a pinch of red pepper in cereal. Without turning off the device, gradually pour 1/2 tbsp. olive oil. 29. Spicy in Jamaican. Puree 1 tbsp. fresh cilantro, 1/4 tbsp. fresh thyme, 1 chopped bunch of green onions, 1/2 tbsp. chopped pineapple, 1/2-1 chili “cattle bonnet” without seeds, grated zest and juice of 1/2 lime, 1/2 tsp each. allspice and salt. Without turning the appliance off, gradually pour 1/3 Art. vegetable oil. 30. With spinach and peruvian pepper. Puree 3 tbsp. spinach, 2 tbsp. fresh basil, 2 large Peruvian chili ahi amarillo from a can, 1/4 tbsp. toasted nuts pecans and chopped red onions, 1 clove of garlic and 1 tsp. salt. Without turning off the device, gradually pour in 1/4 tbsp. olive oil. Mix in 1/3 tbsp. crumbled keso fresco cheese and grated Parmesan. 31. In Turkish. Puree for 1 tbsp. fresh parsley and cilantro, 1/2 tbsp. fried walnuts, 1/4 tbsp. fresh tarragon, dill and chopped red onions, 1 clove of garlic, 2 Art. l pomegranate vinegar, 1 tsp. salt and a pinch of pepper. Not turning off the device, gradually pour 1/2 tbsp. olive oil. 32. In the West African style. Puree 1 tbsp. fresh cilantro, by 1/2 tbsp. chopped green onions and roasted peanuts, 1/3 tbsp. pumpkin puree, 1 small tomato (peeled from seeds), 1 tbsp. l chopped peeled ginger, 2 tsp. ground coriander and apple cider vinegar, a pinch of cayenne pepper and 1/2 tsp. salt. Not turning off the device, gradually pour 1/3 tbsp. vegetable oils. 33. With edamame beans and miso paste. Puree 1 tbsp. defrosted peeled edamame beans, 1 chopped green feather onions, 1 clove of garlic, 3 tbsp. l miso paste, 2 tbsp. l rice vinegar, 1 tbsp. l sesame, 1 tsp dark sesame oil and 1/2 hour l Sahara. Without turning off the device, gradually pour 1/2 tbsp. water. 34. With ginger and green onions. Puree 2 chopped bunch of green onions, 1/4 tbsp. chopped peeled ginger, sesame and water and 1/2 tsp. salt. Without turning off the device, gradually pour 1/2 tbsp. vegetable oil. 35. With nori and sesame seeds. Puree 6 toasted nori sheets, 2 chopped green feathers onion, 2 tbsp. l black sesame and 1/2 tsp salt. Without disconnecting appliance, gradually pour in 1/3 tbsp. vegetable oil and dark sesame oil, 2 tbsp. l teriyaki sauce and water. 36. Сcelery. Puree 2 tbsp. chopped inner stems and celery leaves, 1 tbsp. fresh parsley, 1/3 tbsp. chopped fried almonds, 2-4 anchovy fillets, 1 clove of garlic and 1/2 tsp. salt. Without turning off the device, gradually pour 1/2 tbsp. olive oils. Stir 1/2 tbsp. grated parmesan cheese. 37. With fennel and pistachios. Chop 1 middle fennel head (save 1 tbsp. chopped stems with leaves); mix with olive oil. Bake at 200 ° C until soft for 30 minutes. Cool. Puree fennel, remaining stems, 1/3 Art. fried pistachios, 2 tbsp. l yellow raisins and capers, 1 clove of garlic and 1/2 tsp. salt. Not turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated parmesan. 38. With brown butter and herbs. Cook 4 tbsp. l (60 gr.) Butter on pan over medium heat until brown in about 7 minutes; slightly cool. Puree 1/2 tbsp. fresh basil, parsley, tarragon and chopped chives, 1/4 tbsp. fried blanched hazelnuts, 1 shallot, 3 tbsp. l capers and brown oil. Without turning off the appliance, gradually pour 1/3 tbsp. olive oil. Add 1/2 tbsp. grated gouda cheese, run mixing. 39. With caramelized onions. Passer 1 chopped onion into thin slices and 1 tbsp. l fresh thyme on butter over medium heat for 15-20 minutes. before caramelization. Cool; mashed with 1 tbsp. fresh parsley, 1 diced beef broth and 1 tbsp. l water. Without turning off the appliance, pour 1/2 in gradually Art. vegetable oil. Add 1/2 tbsp. grated Gruyere cheese, start mixing. 40. With olives. Puree for 1 tbsp. seedless green olives and fresh parsley, 1/3 tbsp. fried pistachios, 1 clove of garlic, 1 tbsp. l fresh rosemary, grated zest and juice of 1 lemon. Without turning off the device, gradually pour in 1/4 tbsp. olive oil. Stir 1/2 tbsp. grated parmesan. 41. Сcauliflower and olives. Puree 2 tbsp. inflorescences colored cabbage, 1 tbsp. fresh parsley, 1/3 tbsp. chopped fried almonds, 2 tbsp. l capers and chopped green olives, 1 clove garlic, 1/2 tsp salt and a pinch of red pepper in cereal. Not turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated pecorino. 42. With baked color cabbage. Bake 2 tbsp. cauliflower inflorescences 30 min. at 200 ° C until soft; cool. Follow recipe number 41 using baked cabbage and mashed also 1/4 tbsp. crumbled goat cheese. Replace Pecorino with Parmesan. 43. With broccoli and smoked cheese. Blanch 2 tbsp. broccoli inflorescences (along with stems, sliced) in salted boiling water 4 min. Flip on colander and rinse under cold water. Puree with 1 tbsp. fresh Basilica, 1/3 Art. fried sunflower seeds, 1 clove of garlic and 1/2 tsp salt. Without turning off the device, gradually pour 1/2 tbsp. olive oil. Add 1/2 tbsp. grated smoked cheddar, start mixing. 44. With rapini. Blanch sliced a small bunch of rapini in salted boiling water for 3 minutes. Flip on colander, rinse under cold water. Puree rapini, 1/2 tbsp. fried blanched hazelnuts, 2 cloves of garlic, 1 tsp. grated zest of lemon and salt and 1/2 tsp. red pepper in cereal. Not turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated parmesan. 45. With baked garlic. Place 2 heads of garlic (cut tops) on separate leaves foil; drizzle with olive oil and wrap. Bake at 200 ° C to softness 35 minutes Cool slightly; squeeze the garlic from the peel. Puree 2 tbsp. fresh basil, 1/3 tbsp. fried walnuts baked garlic and 1/2 tsp salt. Without turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated Parmesan. 46. With mushrooms. Passer the 340 gr. assorted of mushrooms, sliced, in 2 tbsp. l olive oil about 8 min until soft and ruddy. Season 1 tsp. smoked paprika and 1/2 tsp salt. Cool; mashed with 1 tbsp. fresh parsley, 1/3 tbsp. fried walnuts and 1 tbsp. l tomato paste. Without turning off the appliance, gradually pour 1/3 tbsp. olive oil. Stir 1/2 tbsp. grated parmesan. 47. With a pumpkin. Grind in the harvester for 1 tbsp. chopped raw pumpkin squash or nutmeg pumpkin (170 gr.) and fresh parsley, 1/3 tbsp. roasted pine nuts, 1 clove of garlic and 1/2 tsp salt. Without turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated pecorino. 
48. With zucchini. Puree 1 small chopped zucchini, 1 tbsp. fresh mint, 1/3 tbsp. fried blanched hazelnuts, 1 clove of garlic, grated zest of 1 lemon, juice of 2 lemons and 1/2 tsp salt. Without turning off the device, gradually pour 1/2 tbsp. olive oil. Stir 1/2 tbsp. grated Parmesan. 49. With avocado. Puree 1 sliced avocado, 2 Art. fresh basil, 1/3 tbsp. roasted pine nuts, 1 clove garlic, grated zest and juice of 1 lemon and 1/2 tsp. salt. Without disconnecting appliance, gradually pour 1/4 tbsp. olive oil. 50. Hawaiian. Puree 3 tbsp. fresh cilantro, 3 chopped feathers green onions, 1/3 tbsp. fried macadamia nuts and unsweetened coconut flakes, 2 tbsp. l chopped peeled ginger, 1 clove garlic and 1/2 tsp salt. Without turning the appliance off, gradually pour 1/3 Art. vegetable oil and 2 tbsp. l coconut oil.
