Basil Dishes. Spicy sauce with sour cream and basil - a spicy seasoning for your favorite dishes

The article discusses basil - how to use the plant. You will find out what seasonings the spice is combined with. We will tell you how to add basil to meat dishes, preparations for the winter, sauces and desserts.

How to use basil in cooking

Fresh and dried basil is used in cooking

Basil is called the royal herb. It is widely used in cooking, adding to main dishes, salads, appetizers, sauces and drinks.. Basil greens are popular in Mediterranean and Asian cuisines.

As a fragrant seasoning, fresh or dried basil leaves, as well as its seeds, are used. The taste of spice ready dish It opens gradually - at first the basil gives bitterness, then a sweetish aftertaste appears.

Basil with what to eat:

meat;
fish;
vegetables;
legumes;
dairy products;
eggs.

What dishes do you add fresh basil to?

Young basil leaves are added to appetizers, salads, and sandwich mixes. Greens are used in canning and for the preparation of marinade. Basil goes well with dishes of meat, fish, vegetables and legumes.

It is added to tomatoes, eggs, sauerkraut, spinach and cheese. Based on basil, various sauces are prepared, for example, the famous Italian pesto..

What dishes use dried basil

Dried basil is used as a condiment. At the same time, it can be an independent spice or a component of ready-made seasonings: suneli hops, Provencal herbs, Italian herbs and a bouquet of Garni.

Basil - what is seasoning for:

salads;
meat dishes;
fish dishes;
beverages.

Dried basil adds a bitter and spicy flavor to dishes.

Basil Seasoning - Applications:

The main rule in using seasoning is to add it to the dish at the final stage of cooking. So the basil will keep useful material and rich aroma.
Spice is added to minced meat at the kneading stage. On average, one serving of the dish should be put 0.5 g. dried basil.

How to use basil in meat dishes

Basil pairs well with meat.

basil attached meat dishes unique taste and spicy aroma. Greens are added to meat salads and main dishes of pork, beef and poultry. These basil dishes combine thyme, lemon and walnut.

fresh leaves added to meat goulash and gravy. In tandem with tomato and garlic, basil emphasizes the taste of meat and makes it more piquant. Consider the recipe for pork with basil.

You will need:

pork - 1 kg;
basil - 7 leaves;
rosemary - ½ teaspoon;
paprika - ½ teaspoon;
onion - 1 pc.;
olive oil- 1 tablespoon;
garlic - 3 cloves;
tomato paste - 2 tablespoons;
salt and pepper - to taste.

How to cook:

Cut the meat into pieces, marinate in olive oil and spices.
Wash, dry and finely chop the herbs.
Put the meat on medium heat.
Add finely chopped onion, garlic and tomato paste to it.
Simmer covered for half an hour.
Add chopped greens and simmer for another 10 minutes.

calories: Calories per 100 gr. product 185 kcal.

How to use basil for harvesting for the winter

Basil is used in the preservation of vegetables and fruits. Fresh leaves are added to berry compotes and jams.

For harvesting cucumbers or tomatoes for the winter, a combination of basil with horseradish root is suitable. On three-liter jar put 5-6 leaves of the plant.

The most popular basil jam is raspberry mint. It strengthens the immune system, eliminates the symptoms of colds.

You will need:

raspberries - 1 kg;
basil - 5 leaves;
mint - 7 leaves;
lemon peel - 20 gr.;
granulated sugar - 500 gr.

How to cook:

Rinse the raspberries, sprinkle with sugar and leave for 20 minutes to extract the juice.
Put the container with raspberries on the fire, bring to a boil.
Remove from fire, cool. Repeat the heating procedure 2 more times.
Put the mint and basil leaves in a cheesecloth bag, add the lemon zest to them and place them in the prepared jam, during the last heating.

calories: Calories per 100 gr. product 159 kcal.

How to use basil to make sauces

Basil is used to make ketchups, sauces and various dressings. They make the dish more harmonious, adding piquancy and flavor.

Fresh herbs are chopped and mixed with the rest of the ingredients for the sauce. Basil is often paired with tomatoes, cheese, olive oil, and other herbs. Such dressings are suitable for pasta, meat and fish dishes. Consider the recipe for the popular pesto sauce.

You will need:

basil - 1 bunch;
parmesan - 50 gr.;
pine nuts - 30 gr.;
garlic - 3 cloves;
olive oil - 100 ml.

How to cook:

Wash and dry the basil leaves.
Grate the cheese.
Peel and cut the garlic.
Mix all ingredients in a blender.

calories: Calories per 100 gr. product 675 kcal.

For more information on how to make basil pesto, see this video:

Using Basil in Desserts

Basil, along with mint, is often used to make desserts. Greens go well with fresh fruit, dairy products and pastries. In desserts, basil is added as a dry seasoning or fresh herbs. Fresh leaves are used to decorate cakes, pies and casseroles. Consider the recipe for basil cream.

You will need:

milk - 150 ml;
chicken egg - 1 pc.;
cornstarch - 5 gr.;
cream - 100 ml;
granulated sugar - 20 gr.;
basil - 15 leaves.

How to cook:

Rinse and dry the basil, finely chop.
Put the milk on the fire, add the basil and bring to a boil.
Whisk the egg with sugar and starch.
Slowly add the egg mixture to the boiling milk.
Continue cooking the cream until it thickens. Stir constantly.
Remove from heat, let cool.
Whip the cream to firm peaks.
Add them to the cooled cream.
Stir, arrange in bowls and put in the refrigerator for half an hour.
The finished dish can be decorated with basil leaves.

calories: Calories per 100 gr. product 114 kcal.

What spices go with basil

Combined with rosemary, basil takes on a mild peppery aroma. The seasoning is combined with thyme, parsley, coriander, mint, marjoram and tarragon.

What to remember

Young basil leaves are added to snacks, salads, meat and vegetable dishes.
Dried basil is used as a condiment.
The spice is added to the dish at the final stage of cooking.

Pesto sauce refers to Italian cuisine. Its purpose can be different - as a component of salad, pasta, snacks, addition to meat and fish dishes. Classic pesto is prepared with fresh basil and pine nuts, but there may be variations with parsley, arugula, wild garlic, peanuts, cashews. Also, the composition of the sauce necessarily includes garlic, olive (vegetable) oil, parmesan cheese. Store the sauce in the refrigerator, sometimes up to 2-3 weeks. And if you freeze it, then up to six months in freezer, but this is not recommended.

Ingredients

5-6 sprigs fresh green basil
50 ml olive oil
1 pinch of salt
2-3 cloves of garlic
50 g parmesan
2 tbsp. l. pine nuts

How to make basil pesto

1. Wash and pat dry the basil, remove the leaves from the stem. Peel off the garlic cloves. Transfer the herbs and garlic to a bowl or cup.

2. Grate Parmesan cheese on a fine grater and also pour into a bowl. If it is problematic to find parmesan or the price “bites”, you can use a more budget variety hard cheese.

3. Add a couple of tablespoons of peeled pine nuts to the bowl - they can be purchased already without shells.

4. Pour olive or any other into a cup vegetable oil. The main thing - do not take unrefined, with bright taste and aroma. In this case, the flavor of the oil will dominate the sauce. Salt.

5. Use an immersion blender or transfer all ingredients to a special bowl. Twist food until it forms fragrant puree saturated green.

Basil, often referred to as the royal herb, is widely used in cooking. It is highly valued for its pleasant aroma and original taste, which varies from bitter to sweetish. In addition, this plant has a number of useful properties for humans. It can relieve stress, lower blood pressure and even reduce headaches.

In addition, with the help of basil dishes, you can prevent aging and strengthen the immune system. Many people naively believe that basil is only suitable for soups and salads, however, this is not at all the case. This fragrant plant makes excellent sauces that can complement the taste of your favorite dishes.

For example, regular pasta, zrazy, meatballs or dumplings will acquire a pronounced spicy taste thanks to this gravy. It is worth noting that cooking does not take much time and is within the power of any hostess. It is also good because you will be sure of its naturalness and safety, which cannot be said about purchased sauces. We invite you to familiarize yourself with interesting recipes which you can add or modify to your liking.

Sour cream sauce with basil

Ingredients:

sour cream - 200 g
garlic - 4-5 cloves
mustard - 1 teaspoon
basil - 50 g
salt - 0.5 tsp

Thoroughly mix sour cream with mustard. We cut sharp knife basil with garlic, add to the sauce. At the end, add some salt. This spicy sauce is a great addition to chicken cutlets and meatballs, as well as vegetable dishes.

Basil tartare

Components:

homemade mayonnaise quail eggs– 100 g
lemon - 0.5 pcs.
basil - 0.5 bunch
- 0.5 pcs.
ground black pepper - 0.5 tsp.
capers - 2 tbsp. spoons

This sauce is based on homemade mayonnaise prepared according to your favorite recipe. With a lemon, carefully remove the zest with a special vegetable knife, squeeze out the existing juice. Finely chop the shallots and capers. If they are too salty, they can be washed with water. Chop the basil leaves with a knife. In mayonnaise at the very beginning we introduce lemon juice and zest, as well as pepper, beat with a blender. After that, we introduce the rest of the ingredients, but mix it just with a fork. Before serving the sauce with fish, meat or seafood, it is recommended to cool it for 20-30 minutes.

Pesto with basil and sun-dried tomatoes

Components:

Whisk all ingredients in a blender. Then slowly add olive oil, bringing the sauce to the desired consistency. If you want, then walnuts are easily replaced by others, pine nuts, for example. The sauce goes well with any meat dishes.

Basil sauce for vegetables

Ingredients:

natural yogurt - 300 ml
green onion - 50 g
basil - 50 g
dill and parsley - 20 g
lemon juice - 1 tbsp. spoon
olive oil - 50 ml
spices - 5-10 g

Grind all the greens, add a little lemon juice, yogurt and olive oil, mix everything well. At the very end, add your favorite spices. This sauce recipe is suitable for both stews and vegetable salads.

Unusual

Components:

orange - 1 pc.
tomatoes in own juice– 0.5 kg
basil - 1 bunch
onion - 1 pc.
olive oil - 2 tbsp. spoons
garlic - 1 clove
olives - 30 g

Lightly fry the chopped onion and garlic in olive oil, after a minute add the chopped tomatoes here, simmer the vegetables for about 8 minutes. After this time, add grated orange zest and juice, finely chopped olives and basil to the sauce. This sauce is perfect for pasta.

green basil- This is a spicy-aromatic plant, whose homeland is the southern countries. That is why it is rarely on our tables, and when it appears, one wants to keep its luxurious fragrant smell and beautiful emerald color for a longer time. Combine it with extra virgin olive oil and you have a health balm.

Quick basil sauce

Ingredients:

olive oil 4 tbsp
peeled and chopped garlic 4 cloves
fresh green basil 1 bunch
canned tomatoes in their own juice 3 jars of 400 ml
sea salt to taste
ground pepper

Cooking method:

Place a large non-stick frying pan on the fire and pour in 4 tbsp. olive oil. Add the garlic and shake the pan a little. Read more:
When the garlic begins to change color, add the basil and tomatoes. Using the back of a wooden spoon, mash the tomatoes into a puree.
Season the sauce with salt and pepper. Bring to a boil and remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl using a wooden spoon. Discard the basil and garlic.
Pour the sauce back into the saucepan, bring to a boil. Reduce temperature and simmer for 5 minutes.
Transfer the sauce to a clean jar and refrigerate. There it can be stored for about a week.

Sauce with basil

Ingredients:

green basil - 1 bunch
extra virgin olive oil - 1 cup
garlic - 2 cloves

Cooking method:

Use extra virgin olive oil for this recipe. The bottle or jar should be labeled extra virgin. This olive oil has the best flavor.
Pay attention, the more saturated, dark - green color in olive oil, the more useful it is than golden yellow olive oil.
Peel and wash the garlic. Wash and cut the basil. Put everything in a chopper, add 0.5 cups of olive oil.
Beat until a homogeneous mass is obtained.
Add the remaining oil and beat again.
Transfer the finished basil oil to a clean, dry jar, close the lid and store in the refrigerator.
Add teaspoons of this oil to salad dressings, soups, sauces, pastas, and more.
These are toasts with feta cheese and a cup of fragrant green tea- great light breakfast!

Cold tomato sauce with basil

The recipe for this wonderful tomato basil sauce I found in a detective novel from Spanish life. Believe me, these were the best pages of that book. Tomato sauce ingredients are not cooked and retain their excellent taste and all vitamins. Such fragrant sauce from tomatoes and basil goes well with meat, fish, pasta (pasta) and potatoes. It will seem especially tasty in the hot summer, when you want a cool meal.

Ingredients:

Tomatoes - 3 pieces;
Basil (green is tastier, but purple is also possible) - 2-3 sprigs;
Vegetable (olive) oil - 2 tablespoons;
Ground black pepper - 1/3 teaspoon;
Salt to taste;
Sugar is optional - 1/4 teaspoon.

Cooking method:

Wash tomatoes, cut in half.
Turn cut to coarse grater and rub.
The skin will remain in your hands, throw it away.
An easy way to chop tomatoes.
Tomato puree on a grater.
The skin remains in your hands, you do not need to blanch the tomatoes.
Rinse the basil well, pluck the leaves (stems and petioles can be thrown away or used in other dishes). Finely chop the leaves.
In an enamel or glass bowl, mix the grated tomatoes, basil, pepper, olive oil. Salt.
If necessary, add sugar (it will improve the taste of tomatoes).
Chill in the refrigerator (1-2 hours).

Pesto sauce classic recipe

Ingredients:

basil - 1 bunch,
garlic - 1 clove,
pine nuts - 40 grams,
parmesan cheese - 50 grams,
salt - to taste,
olive oil - 7 teaspoons.

Cooking method:

My basil. We discuss. We cut big.
We clean the shells of pine nuts.
We rub the cheese on a grater.
Mix all ingredients, add olive oil.
We grind in a mortar.
Salt a little if necessary. We mix. The sauce is ready!
The classic pesto method involves grinding the ingredients in a mortar and mortar, but to save time and effort, you can mix the ingredients in a blender.
It is this method that is currently used not only by housewives, but even by chefs of Italian restaurants.

Parsley and cilantro pesto

Ingredients:

cilantro - 2/3 bunch,
parsley - 1/3 bunch,
parmesan - 50 grams (can be replaced with any hard cheese),
pine nuts - 30 grams (if necessary, you can use pistachios or cashews instead),
olive oil - 100 ml,
salt - to taste.

Cooking method:

We rinse the greens. We discuss. Separate the leaves from the stems. We chop big.
We clean the garlic. We cut into slices.
We rub the cheese on a grater.
Put some greens, cheese, nuts and garlic in a blender.
Add some olive oil.
Grind the ingredients, gradually adding the rest of the greens and oil to the mass. It is not at all necessary to grind the sauce to a homogeneous mass, it is enough just to combine and chop the products a little.

Dried Tomato and Basil Sauce

Ingredients:

basil - 1 bunch,
sun-dried tomatoes - 6 pieces,
garlic - 1 clove,
parmesan cheese - 50 grams,
chopped walnuts - 1/3 cup
olive oil - 1/3 cup,
water - 2 tablespoons,
sea salt - 1/2 teaspoon,
freshly ground black pepper - 1/4 teaspoon.

Cooking method:

We clean the garlic. We chop finely.
My basil. We discuss. Separate the leaves from the stems.
We rub the cheese on a grater. Sun-dried tomatoes we cut.
We put everything listed in the bowl of the combine. We add water. Salt, pepper.
Grind until smooth, gradually pouring in olive oil.
Once the pesto has a consistency thick paste, turn off the blender, transfer the sauce to glass jar and we can take a sample.

Mayonnaise pesto with basil

Ingredients:

basil - 1/2 bunch,
vegetable oil - 2 cups,
olive oil - 2 tablespoons,
mustard - 1 teaspoon,
white wine vinegar - 1 teaspoon,
egg yolk - 2 pieces,
salt - to taste.

Cooking method:

My basil. Immerse for a quarter of a minute in boiling water, and then send to ice water and throw it in a colander.
Grind the basil leaves freed from excess moisture in a blender along with olive oil for a couple of minutes. We shift the resulting mass into a bowl.
Beat the yolks, vinegar and mustard in a blender, gradually adding vegetable oil.
After the mass begins to resemble mayonnaise, add a little water. We mix. The sauce should pour.
Add basil to mayonnaise, add a little salt and mix thoroughly. Mayonnaise pesto is ready to use.

Lemon sauce with basil

Ingredients:

basil - 4 bunches,
peeled pine nuts - 100 grams,
grated parmesan cheese - 100 grams,
garlic - 3 cloves,
lemon - 1/2 piece,
olive oil - 4 tablespoons,
ground black pepper - to taste,
sea salt - to taste.

Cooking method:

We clean the garlic. We grind.
We rub the cheese on a grater.
Grind cheese, garlic and pine nuts in a blender.
My basil. We discuss. We chop big. We send it to the garlic-cheese-nut mass and continue to beat.
Add lemon juice and olive oil. Whisk for a couple of minutes.
Salt, pepper. We mix.
Transfer the lemon pesto to a bowl and serve.

Tomato sauce with basil for pizza

Ingredients:

Basil
Black pepper
Olive oil
Tomatoes
Garlic

Cooking method:

To prepare the sauce, you will need green basil, garlic, fresh tomatoes, olive oil, salt and pepper.
Grate the tomatoes on a coarse grater or use ready-made canned grated tomatoes.
Peel and chop the garlic. Wash the basil and chop with your hands into large pieces.
Heat up a frying pan, add olive oil and garlic.
After 5 seconds, add the basil and simmer for 1-2 minutes over low heat.
Then add the tomatoes and simmer for a bit. Add salt, pepper and keep on fire for a couple more minutes.
Next, grind the sauce together with solid particles through a sieve.
Then simmer the sauce for another 5-10 minutes in a pan until the mass reaches the desired consistency.
Tomato sauce is ready. Can be stored in the refrigerator in a jar for up to 7 days.

Sauce with basil and tomatoes

Ingredients:

tomatoes in their own juice - 500 g
carrots - 100 g
onion - 100 g
celery - 1-2 stalks
basil - 1 sprig
olive oil - 3-4 tbsp. l.
salt, black ground pepper

Cooking method:

Put the tomatoes on a plate, cut into pieces and add the juice.
Peel carrots, cut into cubes.
Peel the onion and cut into cubes.
Cut celery stalks into small pieces.
Tomatoes with juice, onions, carrots and celery, put in a saucepan, add 200 g of water.
Mix everything, cover with a lid and cook over low heat until the carrots are ready (about 40 minutes).
Grind boiled vegetables. You can use a metal sieve, but not a blender, because the result will be vegetable puree and we need a sauce with small pieces vegetables.
Coarsely chop the basil.
Add olive oil, salt, pepper to a saucepan with grated vegetables and mix.
The sauce should not be too thick, but not watery either. If you run a spoon over its surface, the trace should disappear.
If the sauce is too thick, add boiled water, and if liquid - boil it to the desired density.
Then add chopped basil.
Mix everything, bring to a boil and cook on low heat for 2-3 minutes. Tomato sauce with basil is ready.

pesto basil sauce recipe

Ingredients:

1 clove of garlic
sea salt
black pepper
two large handfuls of fresh basil - leaves
50 g pine nuts
3 tbsp good olive oil
50 g finely grated Parmesan

Cooking method:

Peel the garlic.
Pound with a pinch of salt in a mortar.
Add basil leaves and nuts and pound into a paste.
Mix with olive oil. You can add a little water to get the desired texture of the sauce.
Add grated cheese and stir.
Add salt and pepper to taste.

Classic basil sauce

Ingredients:

basil - a large bunch,
parmesan - 50 gr.
garlic - 3 cloves
pine nuts - about 40 gr.
olive oil - 100 ml

Cooking method:

Lightly dry the pine nuts in a dry frying pan.
Rinse the basil with cool water and pat dry.
Remove the leaves from the stems and place in a blender.
Peel the garlic, cut into petals and put in the basil.
Grate the cheese.
Add cheese, pine nuts to the basil and pour in 3 tbsp. l. olive oil.
Grind everything in a blender, gradually adding olive oil.
The sauce does not need to be ground until smooth, it is enough that the ingredients are ground and mixed.
It should not turn into a smooth mass!
Taste the sauce, you may want to add some salt (if the cheese is not salty enough).
Transfer the finished sauce to a glass jar with a lid and store in the refrigerator for up to 5 days.

Delicious basil sauce

Ingredients:

green basil 2 bunches
Parmesan cheese 100 gr (in fasting can be replaced with green olives 4-5 pcs)
pine nuts 2-3 tbsp.
extra virgin olive oil 120-150 ml
garlic 2-3 cloves

Cooking method:

Heat up a frying pan and toast the pine nuts on a small one.
Stir and watch not to burn.
It is enough if the nuts warm up.
If you have a powerful food processor, you can simply place all the prepared ingredients in it and beat until smooth.
Well, if you use a chopper from an immersion blender, then peel, wash and cut the garlic, wash and chop the basil.
Grate the cheese.
If the cheese is replaced with pitted green olives 4-5 pieces, then you get lovely sauce, which can be used in the post.
Place the basil, nuts, cheese and garlic in the chopper.
Add olive oil.
Beat everything until smooth.
The pesto sauce is ready!
Add it to a simple boiled potato - and you have a royal dish on your table!

Pesto sauce with basil and nuts

Ingredients:

Cheese "Parmesan" - 40 gr.
Pecorino cheese - 10 gr.
Olive oil - 100 ml.
Garlic - 3 tooth.
Basil green - 80 gr.
Pine nuts - 2 tbsp. spoons

Cooking method:

Starting cooking, you need to prepare all the products.
Therefore, I wash my greens and dry the leaves from moisture.
I strip the leaves from the stems.
Traditional Pesto is made with green basil, but if you only find the color basil, you can use that too.
I peel the garlic.
I put the cloves in a small ceramic cup and knead them with a regular pusher.
Then I add pine nuts to the cup and continue to knead everything together until a homogeneous gruel is formed.
In the same bowl, I begin to add basil leaves in small portions and grind it by crushing it with a crush.
Stirring the whole mixture.
When all the greens are chopped, I rub both types of cheese on a fine grater and add them to the cup.
I mix everything thoroughly.
In principle, the sauce can be made without parmesan, with a different kind of hard cheese, but I prefer not to break with tradition.
Now I add olive oil to the mixture.
I always use virgin and high quality oil to preserve the benefits and taste of the product.
I stir the mixture until a homogeneous consistency is formed.
Delicious pasta can be prepared with this sauce.
To do classic version Pesto, you don't have to use a pusher.
If you have a modern blender, feel free to take it.
Before starting, I send the dishes and blades to the refrigerator for an hour, and only after that I start cooking.
I add all the ingredients in small portions to get a uniform mass.
Ready sauce can be used immediately or wound in the refrigerator for a month in a glass jar, tightly closed with a lid.
Sometimes I add variety by adding tomatoes to the composition, but this is already a departure from the standards.

Sauce with basil

Ingredients:

basil
pine nuts
parmesan cheese
olive oil
garlic

Cooking method:

Wash under first cold water 50 g green basil.
After that, put it on dry towels so that excess liquid escapes from it.
While the basil is cooking, remove the skin from two garlic cloves and then chop them into small pieces.
Coarsely grate 50 g of Parmesan and then place it, garlic and 3 tablespoons of pine nuts in a marble mortar and grind these ingredients slowly but thoroughly.
Then add basil to the resulting gruel and continue to mix everything thoroughly until you get a creamy green sauce.
At the end, add 100 ml of olive oil to the sauce, mix everything again, and then serve it to the table.

Italian sauce with basil

Ingredients:

two bunches of green basil;
one hundred grams of parmesan cheese (it can be replaced with four or five olives);
two or three tablespoons of pine nuts;
one hundred twenty-one hundred and fifty milliliters of olive extra oils virgin;
two or three cloves of garlic;
salt to your taste.

Cooking method:

The first step for the sauce is to prepare the pine nuts.
Put a frying pan on the fire, heat it up, laying pine nuts on the surface.
Lightly fry them in a dry frying pan, stirring constantly.
See that they don't burn.
Peel and wash the garlic, then cut it into small pieces.
Wash the basil leaves and cut them up.
Grate cheese on a fine or medium grater.
Now you need to grind in homogeneous mass all prepared ingredients.
This can be done in a food processor or a regular blender.
Put everything in a convenient deep bowl or combine bowl.
Don't forget to add olive oil and salt.
Chop foods.
Delicious and incredible healthy sauce pesto is ready!
Traditionally, it goes well with pasta, but you can also add it to regular boiled potatoes.
Any dish with the addition of this sauce will become much better in taste.
Pine nuts can be substituted walnuts, hazelnuts or almonds, while green basil is the more common purple variety.
Cheese can be replaced with green olives.
And don't worry about palatability- The sauce is delicious too.
Just in this case, you can use it during fasting.
The finished sauce can be stored in the refrigerator for up to two weeks, decomposing it into sterilized jars.

Sauce with basil and olive oil

Ingredients:

green basil;
garlic - 2 cloves;
olive oil - 150 ml;
pine nuts - 80 g;
parmesan - 100 g;
coarse sea salt.

Cooking method:

If you want to cook real sauce pesto, then blender in this case better not to use.
To prepare it, you need to stock up on a metal mortar and pestle (in this case, it is better not to use wooden dishes so as not to muffle the amazing aroma of our dressing).
So, put pre-washed and dried basil in a mortar, sprinkle it with a pinch sea salt and begin to grind thoroughly to a mushy state.
After that, gradually add finely chopped garlic and nuts.
We continue to push.
Finely grate the parmesan cheese and add it to our basil mixture.
Gradually we begin to introduce olive oil, mix, and that's it, our classic version of pesto sauce is ready.
What should be properly prepared pesto
The sauce should be a bright green color with a smooth and fairly thick consistency.
To thicken, put it in the refrigerator for several hours.

Sour cream sauce with basil

Another dressing for vegetables is brought to your attention today. Summer is the healthy season low calorie food. But behind this important usefulness lies a somewhat inexpressive taste. We will try to fix this shortcoming. From now on, you will dip your favorite tomatoes and cucumbers in a wonderful sauce.

Ingredients:

Low-fat sour cream (Greek yogurt) - 500 ml
Fresh basil greens (chopped) - 2 tbsp.
Garlic powder - ¼ tbsp
Sea salt (iodized) - ½ tsp
Basil leaves (garnish)

Sauce preparation:

Coarsely chop the basil leaves. This is done so that later the greens are easier to grind in a blender. Let me remind you that the basil should first be thoroughly soaked in water.
Minutes for 20-30. Then blot with moisture and allow to dry well. Now we send chopped greens to a blender, add salt and garlic powder there, pour sour cream.
Grind the food mixture at high speed. I must say, this recipe uses garlic powder, not fresh garlic for a softer, more even taste.
The finished sauce will need to be transferred to a vacuum container or glass jar. Store in the refrigerator on the top shelf. The shelf life of the product does not exceed 10 days.
It is served at the table on a dish decorated with juicy basil tops.

Basil tartare

Ingredients:

homemade mayonnaise on quail eggs - 100 g
lemon - 0.5 pcs.
basil - 0.5 bunch
shallots - 0.5 pcs.
ground black pepper - 0.5 tsp.
capers - 2 tbsp. spoons

Cooking method:

We take homemade mayonnaise prepared according to your favorite recipe as the basis of this sauce.
With a lemon, carefully remove the zest with a special vegetable knife, squeeze out the existing juice. Finely chop the shallots and capers. Read more:
If they are too salty, they can be washed with water. Chop the basil leaves with a knife. In the mayonnaise at the very beginning we introduce lemon juice and zest, as well as pepper, beat with a blender.
After that, we introduce the rest of the ingredients, but mix it just with a fork. Before serving the sauce with fish, meat or seafood, it is recommended to cool it for 20-30 minutes.

Basil is an indispensable component of many sauces, without which it is difficult to imagine an impressive list of dishes of Caucasian and European cuisine.

Below we will tell you how to prepare basil sauce with tomatoes for the winter and describe the nuances of making pesto sauce.

Italian tomato sauce from tomato with basil - a recipe for the winter

Ingredients:

ripe tomatoes - 1.5 kg;
fresh basil - 1 medium-sized bunch;
large garlic cloves - 2 pcs.;
first spin - 20 ml;
refined olive oil - 35 ml;
granulated sugar - 20 g or to taste;
coarse non-iodized salt - to taste;
Italian herbs (optional) - to taste.

Cooking

The basis of the sauce in this case are fresh ripe tomatoes. Immediately before cooking, they must be washed, cross-shaped superficial cuts should be made on each fruit and placed in boiling water for a couple of minutes. After that, we douse the tomatoes with ice water and easily and naturally remove the skin. After that, cut each tomato into several parts. Pour refined and first-pressed olive oil into a saucepan or cauldron, heat it up and put peeled and coarsely chopped garlic cloves. After the garlic pieces are fried a little, add the prepared tomatoes to them and simmer over moderate heat with frequent stirring until the liquid has evaporated by about half.

Now add arbitrarily chopped basil sprigs, salt, granulated sugar and, if desired, Italian herbs to taste, simmer for another ten minutes, then remove from the stove and pierce with a submersible blender. If the texture of the sauce at this stage is similar to sour cream, then you can only bring it to a boil and immediately proceed to laying it out in jars. At liquid consistency we boil the workpiece again, and only after that we pour it into sterile vessels and seal it hermetically.

Ideally, place the jars of natural self-sterilizing sauce under a warm blanket with the lids upside down.

basil pesto recipe

Ingredients:

fresh green basil - 75 g;
- 35 g;
large garlic cloves - 2 pcs.;
parmesan cheese - 65 g;
pecorino cheese - 35 g;
extra virgin olive oil - 85 ml;
sea salt - a pinch.

Cooking

The spicy bright green pesto sauce is prepared immediately before use, and ideally only a marble mortar is used for this. If you simplify your task and simply grind all the ingredients in a blender, then the likelihood of getting a sauce instead of a bright green brown in color increases due to the rapid oxidation of the basil.

Initially, we prepare cheese chips by passing both types of cheese through a fine grater. Then we grind the peeled garlic cloves, green basil and pine nuts with a pinch of sea salt until a green paste is obtained. Now pour in the cheese chips, grind the mass again and bring to the desired texture with the addition of olive oil.