Green sauces hold a special place among toppings, thanks to their refreshing aroma and flavor. The most famous is likely pesto, made from fresh basil. In its homeland, Italy, it’s often enjoyed with pasta, but similar sauces exist in many cuisines. Today, pesto and other herb-based sauces are made from a variety of ingredients.
Simple Tips for Perfect Homemade Pesto
Traditional pesto is made in a mortar and pestle, but you can easily whip it up using a blender. Start by blending fresh basil, garlic, and pine nuts together with a few ice cubes to keep the vibrant green color. Blend until smooth, then slowly drizzle in olive oil until the mixture is silky. Finish by stirring in grated cheese.
Herb-based sauces like pesto are perfect for pasta, but they also complement many other dishes. The key to a great pesto is the herbs — you can mix basil with other greens, but be careful not to overdo it, so you keep that classic fresh taste and aroma.
You can store pesto in the fridge for a few days or freeze it for longer. To freeze, transfer the sauce into a tightly sealed container or jar. You can freeze it in small portions, too. For an easy frozen pesto, blend half the herbs with one garlic clove, then add the remaining herbs after thawing for the freshest flavor.
Viennese Dill Sauce (Serves 4)
Ingredients:
- ⅓ cup butter or lard
- ⅔ cup all-purpose flour
- 1 small yellow onion (about 3.5 oz), finely chopped
- ½ bunch parsley stems
- 1 large bunch fresh dill (about 1 oz or 25 g)
- 1 cup sour cream
- 1 cup vegetable broth or chicken broth
- Salt, to taste
Instructions:
Sauté the chopped onion over low heat until translucent. Sprinkle with flour and stir until you get a light roux. Gradually add broth while stirring. When the mixture thickens, stir in sour cream, chopped parsley stems, and dill. Cook for another 15 minutes over low heat.
Mint and Basil Pesto (Serves 4)
Ingredients:
- 11 oz spaghetti
- 5 oz grated hard cheese (ideally a mix of cheeses)
- 2 tbsp pistachios
- 2 tbsp pine nuts
- 2 tbsp olive oil
- 1 bunch fresh basil
- 3 sprigs fresh mint
- ½ bunch fresh parsley
- Salt and pepper, to taste
Instructions:
Wash and pat dry all herbs. Blend all ingredients (except the pine nuts) in a food processor until smooth. Add pine nuts last and pulse briefly to keep some texture. Toss the pesto with cooked spaghetti and serve immediately. Garnish with more cheese if desired.
