I-Pesto yi-sauce eyaziwayo emhlabeni wonke, kwaye i-Italy yilizwe labo, elibizwa ngokuthi iGenoa. Kulapho kulungiselelwe kuphela kwi-basil eluhlaza kunye neoli yeoli yeyokuqala yokuchukumisa, inqabileyo kunye nentlungu embi. Kukho ukuhluka kwe pesto ebomvu apho, ngaphezu kwezinto eziphambili, zongeza utamatisi omisiwe. Emazweni ahlukeneyo le sauce inezohlukeko zayo, ngokomzekelo, eJamani zilungiselelwe ngokudibanisa i-garlic zasendle, kwaye e-Austria ama-pine nut ishintswa zibe yimbewu ye-pumpkin. Empeleni, iresiphi yasekuqaleni ayisebenzisi ngisho nangamantongomane, kodwa i-pine nut. Lezi zihlobo eziseduze kunye nezinto ezithandwayo zazo ngokuqhelekileyo azifani. Kwaye nangakumbi nangemveliso enqabileyo efana ne-basil, i-garlic kunye neoli yeoli, u-mahluko awuyi kuphawulwa nangona i-gourmet ephezulu kakhulu. Ngoko, indlela yokwenza i-pesto sauce iresiphi efanelekileyo kwaye kunye noko kudliwe, le mibuzo neminye uza kufumana iimpendulo kweli nqaku.
Indlela yokupheka i-pesto sauce ye-classic eluhlaza kunye ne-basil
Lo ngumsila onqabileyo ngokwenene, ngenxa yokuba Kulula ukulungiselela iintlanzi kunye nezitya zenyama, i-salads kunye ne-spaghetti, kunye nokulungiselela i-pasta, isobho kunye ne-sandwich. Kwaye ngelixa luncedo kuba izithako eziphambili ziyi-basil kunye neoli ephakamileyo yeminquma yomnquma, kunye nemisedare.
Izithako:
- basil - 150 g;
- ioli yomnquma - 120 ml;
- I-Parmesan ushizi - 80 g;
- I-Pecorino ishizi elimnandi - 50 g;
- iipineti - 45 g;
- igalikhi - inyo e-1;
- ityuwa.
Ukulungiselela
I-sauce evela kwi-basil, amaqabunga kuphela athatyathwa, iziqu azisetyenziswa. Lungiselela indlela elula kakhulu nge-blender, ngoko siwaphosa amaqabunga e-basil kwisitya, yongeza isiqingatha seoli, ukwenzela ukuba imifuno igalelwe kwaye ichithwe. Amantongomane ngokukhawuleza epayeni yomileyo owomileyo - ubuninzi beesekhondi ezingama-30 kwicala ngalinye. Siphonsa amanqatha kunye negalikhi kwi-basil, ushizi uhluthwa kwinqutyana encinci, kuba kunzima kwaye ukuba iziqhezu zinkulu kukho ukungafani kokungafaki kakuhle. Songeza ioli, ityuwa kwaye konke oku kusemgangathweni. Ukubambisana kunokulungiswa, kuba ezinye zifana ne-sauce ehambelanayo, kwaye ezinye zigaye zibe ngamaqhekeza amancinci. Ngetyuwa kufuneka uqaphele, kuba I-cheese ngokwayo sele isele usawoti.
Le sauce ingagcinwa ixesha elide kwifriji kwisitya esivaliweyo, ingakumbi ukuba unyuke ngexabiso elincinci leoli. Ngaloo ndlela, ifilimu iyadalwa, umoya awuyi kungena i-sauce kwaye ayihlahlo.
I-recipe ye-pesto sauce ekhaya
Kakade, i-recipe ye pesto yeklasi sele ivivinywe iminyaka kwaye ibonwa njengesiqulatho sesiseko. Kodwa izithako ezenzayo zibiza kakhulu, kwaye akubona bonke abanalo ithuba lokuzithenga. Ngoko ke, sinikela ukutya okuncinci kwaye silungiselele i-pesto eyenziwayo, akukho mnandi ngaphezu kwesifo se pesto. Into yodwa engafanele ithathelwe endaweni yerutsi ishizi. Kufuneka kube yinto enzima kakhulu kwaye isisityebi njengeparmesan, ingaba yi-cheddar, i-gruyer okanye i-grana padano.
Izithako:
- i-nut nuts - 100 g;
- isipinashi - 60 g;
- isilimo esidliwayo esinamagatsha anamanzi - 60 g
- ipisley - 30 g;
- arugula - 60 g;
- isenti - 20 g;
- ijusi ye-lemon - 15 ml;
- igalikhi - amazinyo ama-2;
- ioli yomnquma - 200 ml;
- IParmesan - 100 g;
- ityuwa.
Ukulungiselela
Yonke into endiyiyo kwaye imile. Ukudibanisa kunye nenani lalo likhethwa kwintetho yakho, unokongeza i-cilantro, ukuba ubani uyathanda. Iziqu ezinzima kufuneka zisuswe kangangoko kunokwenzeka. Gweba yonke imifuno kwi-blender okanye nge-blender, geza zonke ezinye izithako (ngaphandle kweeshizi) kunye ne-2/3 yebhotela. Kutheni kungekhona yonke ioli kwangoko? Ukuze ungaphuthelwa ngokuvumelana, kungcono ukongeza ngaphezulu. Emva kokuba ubunzima bube buninzi okanye bungafani, galela ushizi ogqityiweyo, ukuba ufuna ioli uze wenze ezinye iinguqu ezimbalwa. I-sauce isilungile!