Master Your Pesto Sauce with These Tricks

Master Your Pesto Sauce with These Tricks We all love Arabiatta Sauce in our pasta, don’t we? Reason being its ease of preparation.

However, we are missing out on one incredibly delicious, unique and refreshing sauce due to our laziness or fear of not getting it right, etc. It is none other than Pesto Sauce.

Pesto Sauce is fuss-free and an incredible thing of beauty. It is nutty, healthy, cheesy and wholesome. Pesto sauce gives a feel of a burst of flavours and aroma surrounding us as soon as we attack it. While being extremely versatile, the nutrient quotient of this sauce makes it ideal for kids pasta as well. Then why are we refraining ourselves from whipping up this thing of beauty?

The reason can be credited to a bad or distasteful pesto experience. You may have lurked around a brown pesto or a pesto flat and bland in taste which may have intensified your aversion for it.

Worry not! We have compiled a list of common mistakes that people tend to commit while preparing a pesto. Use our advice and create wonder in your kitchen. Let your peeps know what a dynamic master chef you are: 1.

Don’t Just Stick To Basil We all love that rich and vibrant flavour of basil, don’t we? However, other herbs like kale, parsley, and cilantro are great picks to for a kickass pesto sauce. Infact, you can mix and match two-three herbs together to create a dish that satiates and satisfies. However, remember to choose herbs that complement each other and render a harmonious blend together. While one herb can be bold, others can be subtle and aromatic.

2.

Say No to Dirt

We know how tedious a task can be to wash all the herbs before preparing pesto sauce.

But remember, nobody likes sand and gravels in their dish! To avoid a brown pesto, you must indulge in this habit to thoroughly wash and pat dry our ingredients. Washing wouldn't only render a great texture to the pesto but would make it grain free and smooth as well.

3.

Too Much Garlic Can Prick

While garlic and basil go together like bread and jam; however, you must have heard of this saying, ‘Excess of Everything is Bad.’ So is the case with ingredients, too much or too less of an element can leave a dish from delicious to horrible. The trick with garlic is that it shouldn’t overpower rest of the sauce. A good pesto is the one where you can taste every element from basil to nuts to garlic, etc.

4.

Roasted Nuts > Raw Nuts

Always remember, roasting the nuts slightly will enhance their flavour and intensify their aroma. Pine nuts are a vital ingredient to make a delish pesto sauce. But to create a rich sauce with vibrant texture, give your nuts a little toss in the oven to make them crunchy and to release their flavour. Also, remember to add only a little amount as required, the nut shouldn’t overshadow the overall flavour of the dish. Especially in the case of quinoa pasta India made in pesto sauce, the pasta itself has a nutty flavour. Therefore it is

advisable to add a small portion of pine nuts to the pesto sauce to keep it balanced when mixed with boiled quinoa pasta.

5.

Trust Other Nuts

While we all swear by the combination of basil and pine nuts, however, different herbs react differently with different nuts. If your pesto has kale, then you can ditch pine nuts and go for almonds as well. However, if the pesto is a mix of arugula and basil, then walnuts would do the work. In fact, if your pantry is running short of pine nuts, you can add walnuts to your basil pesto as well.

6.

Cheese Matters

Pesto should be creamy, nutty, and Creamy! There’s a reason we have specified the importance of Creaminess. We love to go clean and all however a good pesto should be indulgent, silky and must melt in our mouth. As a good pesto is all about its ingredients, for it to gloriously stand out, you must invest in quality ingredients especially cheese. The fat present in cheese acts as an emulsifying agent, creating a great sauce. Use a mix of hard cheese and mild goat cheese for your pesto recipe.

7.

Storage Is the Key

Once the pesto is prepared, don’t leave it outside at room temperature. The heat outside will turn the green pesto brown as it doesn’t have enough acids to keep it fresh. To keep your pesto fresh and appetizing for long, store it refrigerated in an airtight container.

Making pesto is a skill which even beginners can master if they follow these tips. A vibrant, rich and silky pesto when combined with a superior quality pasta like that of Gustora’s, is sure to leave everybody mind blown. So grab our packet of pasta and pesto ingredients right way! Go, create magic in your kitchen.