Pesto adalah sos cepat yang dibuat dengan ramuan, keju dan kacang dengan hanya memotong semua bahan. Tetapi, untuk semua kesederhanaannya, sos ini mempunyai rasa cerah dan kaya, dapat menghiasi pelbagai hidangan dan membuka ladang yang tidak berkesudahan untuk eksperimen masakan.
Versi tradisional pesto menggunakan kacang pain dan kemangi, tetapi saya menasihati anda untuk mencuba jenis herba dan kacang lain dalam pelbagai kombinasi. Sekiranya anda menyukai sayur-sayuran, maka resipi ini pasti berguna untuk anda.
Sos yang disediakan mengikut resipi ini tidak disimpan lama, lebih baik membuatnya segera sebelum disajikan.
Biasanya pesto digunakan sebagai sos untuk pasta, tetapi pilihan untuk penggunaannya tidak terhad kepada ini, saya cadangkan mencuba pesto dalam hidangan berikut:
- untuk sandwic (hanya disebarkan pada sekeping roti bakar atau sebagai sebahagian daripada sandwic kompleks);
- untuk menghidangkan atau memasak daging atau ikan (sangat sesuai dengan ikan putih dan merah, dengan semua jenis daging, hidangan yang sangat menarik dan perayaan akan diperoleh jika anda memanggang daging dengan gulungan dengan pengisian pesto);
- sebagai pengisian pastri yang enak;
- sebagai sos pizza (bukan sos tomato);
- dalam sup (pesto sangat sesuai untuk sup yang dibersihkan, lebih-lebih lagi, anda boleh menambahkannya ke sup semasa memasak, dan terus ke pinggan semasa menghidangkan).
- Am \ aset masa memasak: 10 minit \ 10 minit
- Hidangan Setiap Bekas: 6 Porsi
- Nilai kalori (100g): 323 kcal
- Kos: kos purata
Cara membuat arugula dan walnut pesto
- Bawang putih - 2 gigi
- Walnut - 80 g
- Arugula - 120 g
- Minyak zaitun - 2 sudu besar (jika perlu)
- Garam - 0,5 sudu kecil
- Keju keras - 30 g (Parmesan)
Soalan dan Jawapan (FAQ)
How do you make arugula pesto less bitter?
Ramp Up the Flavor
Strong flavors can help overcome slight bitterness in pesto. Add more cheese, garlic or extra nuts to help counteract the bitterness. If the basil is to blame, try mixing it with an equal part of non-bitter greens, including more basil or some spinach.
Why is my arugula pesto bitter?
The olive oil is the culprit here. … “ Extra-virgin olive oil contains bitter tasting polyphenols coated by fatty acids , which prevent them from dispersing. If the oil is emulsified in a food processor, these polyphenols get squeezed out and the liquid mix turns bitter.
What is arugula pesto made of?
Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese . Have an abundance of arugula? A great way to use it up is by making an arugula pesto.
What can I use instead of pine nuts in pesto?
Pine nuts in pesto can easily be replaced by other nuts: walnuts, pistachios, almonds, and even sunflower seeds , are all a perfect pine nut replacement. You can even make your pesto based on otherwise wasted food, such as carrot greens.
How do you get the bitterness out of arugula pesto?
Ramp Up the Flavor
Strong flavors can help overcome slight bitterness in pesto . Add more cheese, garlic or extra nuts to help counteract the bitterness . If the basil is to blame, try mixing it with an equal part of non- bitter greens, including more basil or some spinach.
How do you stop bitter pesto?
So, how do you avoid bitter pesto? One way you can combat this is to put a small amount (1/4 cup or less) of water in with the ingredients (minus the olive oil) , just enough to make a paste. Then, after processing, transfer the paste to a bowl and gently mix in the olive oil.
How do you fix bitter basil?
Unfortunately, if you left your basil flower and produce seeds, pruning will not bring your basil leaves to get sweet again. Once at that stage it is not possible to go back. You can reduce the bitterness of your leaves by cutting them from the plant and consume (or preserve) them as soon as you can.
Is it OK to eat oxidized pesto?
Basil tends to oxidize when heated up or left exposed to air, which means that your lovely, bright-green sauce will often turn brown before you get to serve it — still delicious, but not ideal .
How do you make arugula pesto less bitter?
Add fat or salt .
Both can help cut bitterness. Blend in another handful of nuts and/or cheese, and don't be afraid to add an extra pinch of salt! Taste the pesto as you go so you can tell what's working.
What is pesto normally made of?
Traditional pesto alla genovese is made simply with basil, pine nuts, Parmesan, garlic, salt and olive oil . I often change up the nuts and add a squeeze of lemon juice.
Why is pesto so bad for you?
Because its ingredients include olive oil, nuts, and cheese, pesto can be high in calories and fat . However, the fat is primarily unsaturated and may have heart health benefits. Pesto is also full of antioxidants that can help protect your cells from damage.
Why is my arugula pesto bitter?
The olive oil is the culprit here. … “ Extra-virgin olive oil contains bitter tasting polyphenols coated by fatty acids , which prevent them from dispersing. If the oil is emulsified in a food processor, these polyphenols get squeezed out and the liquid mix turns bitter.
What can I use instead of nuts in pesto?
You don't need pine nuts to make an amazing pesto . While we love a classic pesto studded with pine nuts, the typically pricey nuts aren't required to make the delicious sauce. Here, eleven terrific recipes that use alternative nuts (or even no nuts at all!)
What can I use instead of pine nuts?
TRY WITH: Walnuts, almonds, macadamia nuts, pecans, pistachios, sunflower seeds , pumpkin seeds, sesame seeds, peanuts. Parmesan lends a distinctive savory funk to traditional basil pesto, but it isn't your only option—any hard, salty, aged cheese (Italian or not) will get you there.
Are pine nuts necessary for pesto?
You don't need pine nuts to make an amazing pesto . While we love a classic pesto studded with pine nuts, the typically pricey nuts aren't required to make the delicious sauce. Here, eleven terrific recipes that use alternative nuts (or even no nuts at all!)