The Pesto sauce is one of the best known and most popular sauces in Italian gastronomy, which due to its multiple uses and possible combinations has become popular throughout the world.

You can find pesto sauce in all supermarkets, but the truth be told: nothing like homemade pesto. Trust me, making a fresh pesto sauce is super easy, and it's second to none.

All you need to make a good pesto is olive oil, pine nuts, basil, garlic, and Parmesan cheese . You can take advantage of when you make it to make it in quantity, and either keep it in the fridge for 3 or 4 days or freeze it, and take it out by spoonfuls and defrost it every day you need it.

TRICK! You can freeze the sauces in an ice bucket with a lid , and every time you want to consume it you will take out the cubes that you require at each moment.

While traditional pesto is delicious, you can make some delicious variations. That's what this post is about today: I leave you with several delicious recipes for different pestos that you can make from home.

To do this, you can use the Tefal Ingenio manual grinder .

How to use pesto sauce?

You can use the traditional pesto sauce or the pestos that you will see below in many ways:

• As a snack: leave the jar next to some croutons or toasted bread, it's a great combination.
• With pasta, it's a classic among classics.
• With fish: despite the intensity of the pesto, it does not have to mask how delicious the fish is if you moderate its use. And on the contrary, with the right dose, fish with pesto is delicious.
• With meat, especially the dried tomato pesto that you find below, is delicious with grilled meat.
• with roasted vegetables
• In pizzas, you will see how the flavor is enhanced if you add a little pesto as the base of the pizza or on top at the end of cooking.
• To make breads and foccaccias: put pesto in the dough of your breads and you will make some of the tastiest breads (also in onion breads or olive breads, if you look for the right companions, they will be some really good breads).

pesto recipes

Arugula and walnut pesto

Ingredients

• 50g arugula
• 1 clove of garlic
• 25 g grated Parmesan cheese
• 25g toasted walnuts
• 200ml olive oil
• Salt and pepper

Preparation

1. Preheat the oven to 200ºC and toast the walnuts in a small tray for 10 minutes until they are golden brown and let them cool.
2. Peel the garlic and put it in the Tefal Ingenio manual mincer and blend for about 5 seconds. Add the rest of the ingredients and blend again for another 10 seconds.
3. Season with salt and pepper to taste and reserve in a glass jar in the refrigerator.

basil pesto

Ingredients

• 50g basil
• 1 clove garlic
• 30 g grated Parmesan cheese
• 30g pine nuts
• 175 ml of extra virgin olive oil
• Salt and pepper

Preparation

1. Preheat the oven to 200ºC and toast the pine nuts in a tray for 10 minutes until they are golden brown and let them cool.
2. Peel the garlic and put it in the Tefal Ingenio manual mincer and blend for about 5 seconds.
3. Add the basil and garlic in the chopper and blend for 3 more seconds.
4. Place the rest of the ingredients in the grinder and blend for about 10 seconds.
5. Season with salt and pepper to taste and reserve in a glass jar in the refrigerator (or you can put it in the ice bucket to freeze and consume little by little whenever you require it)

dried tomato pesto

Ingredients

• 100g sun-dried tomatoes (or preserved dried in oil)
• 25g basil
• 1 clove garlic
• 25 g grated Parmesan cheese
• 30g toasted almonds
• 200 ml of extra virgin olive oil
• Salt and pepper

Preparation

1. Preheat the oven to 200ºC and toast the almonds in a tray for 10 minutes until golden brown and let them cool.
2. Peel the garlic clove and grind for 5 seconds with the Tefal Ingenio manual mincer , add the sun-dried tomatoes and stir for 10 more seconds.
3. Add the basil and all the other ingredients to the food processor and blend for about 10 seconds.
4. Season to taste and reserve in an airtight jar in the refrigerator.