Not Just Basil Pesto - Italian Recipes for Green Sauces
Max Müller
2026-03-21
6 min. read
1 / 1
1 zdjęcie
65
Basil pesto, also known as pesto alla genovese, originates from Italy, specifically from Genoa. Its preparation involves combining fresh basil leaves with olive oil, garlic, parmesan, pine nuts, and salt. Traditionally, the mixture is made in a marble mortar. The intense green paste is most commonly used as a sauce for pasta. To vary the flavor, other herbs, leaves, or even whole vegetables can be used instead of basil.
Pesto with arugula and distinctive flavor
Arugula boasts a unique, slightly spicy flavor, making this recipe a favorite among those who enjoy piquant and flavorful dishes. Arugula pesto is an excellent choice as a sauce or dip for roasted vegetables, as well as a side dish for pasta. Ingredients: - 2 cups arugula - ⅓ cup olive oil - 2 tablespoons pumpkin seeds - 2 tablespoons grated cheddar cheese - 1 clove garlic - salt and pepper. Preparation: 1. Place arugula, cheese, garlic, and spices in a blender. 2. Toast pumpkin seeds and add them to the rest of the ingredients. 3. Blend everything, gradually adding olive oil.
You have started reading a PRO article
You can preview the first chapter. To read the complete article and unlock all content, upgrade to a PRO account.
