Pesto sauce is a versatile and flavorful addition to many dishes. Whether you're looking to enhance your pasta, salads, or bowls, homemade pesto is a fantastic choice. Here, we have a classic pesto sauce recipe along with two delicious dishes that feature this vibrant green sauce.

1.Classic Pesto Sauce

Ingredient

• ½ cup pine nuts, lightly toasted
• ¾ cup extra-virgin olive oil
• 2 garlic cloves
• 2 cups packed basil leaves (2½ ounces/75 grams, from 1 big bunch or 2 small bunches)
• 1 cup finely grated Parmesan cheese
• (3 ounces/85 grams)
• ½ teaspoon kosher salt, more to taste

Preparation

1. Pulse pine nuts in a food processor until they're completely broken down. Stop scraping down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
2. Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to the food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
3. Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water.
4. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons of olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.

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2. Pesto Chives Potato Salad

Ingredient

• 2 pounds baby potatoes, halved
• Kosher salt (such as Diamond
• Crystal) and black pepper
• 8 ounces green beans or asparagus, cut into 1-inch pieces
• ¼ cup pine nuts
• 2 garlic cloves, peeled
• 1 cup packed parsley leaves
• ¾ cup extra-virgin olive oil
• ½ cup freshly grated Parmesan
• ½ cup chopped chives
• 2 tablespoons lemon juice

Preparation

1. In a large pot, combine potatoes with enough salted water to cover by 2 inches; bring to a boil over high. Reduce heat to a brisk simmer and cook until potatoes are completely tender in the center, 8 to 12 minutes, adding the green beans or asparagus during the last 1 to 2 minutes of cooking. Drain, then return the mixture to the hot pot and let rest until very dry, about 2 minutes.
2. Meanwhile, in a food processor, pulse pine nuts and garlic until finely chopped. Add the parsley and pulse, scraping down the sides and bottom of the bowl, until well combined. With the machine running, drizzle in oil and purée until smooth. Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well.
3. Add warm potato mixture to the pesto and season with salt and pepper. Mix well. The salad can be made 3 hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.

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3.Pesto Quinoa Bowl

Ingredients

• 150 grams of chicken
• 1 bell pepper
• 1/4 red onion
• 7-8 oyster mushrooms or mushrooms
• optional 1 medium sweet potato
• 2 spoons of pesto sauce
• 1/2 cup uncooked quinoa
• 1 tablespoon of olive oil
• 1 tablespoon of garlic powder
• 1/2 spoon of oregano
• 1/2 spoon of salt
• a little pepper

Preparation

1. Chop all the vegetables, season them with the spices mentioned above and put them in a heated oven at 200 degrees. Bake for 20-25 minutes. Stir occasionally.
2. While waiting for the vegetables to be ready, cook the quinoa. First wash it with cold water, then cook in water until it boils, reduce the heat on the stove and cook for another 15 minutes. Fry the chicken at the same time.
3. When everything is ready, mix the finished ingredients and combine with 2 spoons of pesto sauce! That's it!

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