Ṣe Pesto jẹ ajewebe?

Awọn otitọ pataki

Ipinnu

Nigbagbogbo kii ṣe ajewebe

Ẹka

Awọn obe ti a fi si ounjẹ

Tun ṣe akojọ bi

Pesto

Paṣipaarọ ti o dara julọ

Awọn ami iyasọtọ pesto ajewẹ́

Kí nìdí

Ilana ibile jẹ basil, eso pine, ata ilẹ, epo olifi, iyọ ati warankasi lile meji, eyiti awọn mejeeji tun jẹ ti a fi omi inu ikun malu ṣe. Awọn pọn ajewẹ́ rọpo wọn pẹlu cashews, iwukara ounjẹ ati miso, ati pe ọpọlọpọ awọn ile itaja nla ti n ta awọn ami iyasọtọ ti a yà sọtọ bayi.

Ṣe paṣipaarọ rẹ fun

What is actually in it

Pesto Genovese has a protected recipe: Genovese basil, Ligurian olive oil, pine nuts, garlic, coarse salt, Parmigiano Reggiano and Fiore Sardo pecorino, pounded in a marble mortar. Both cheeses are DOP products made with animal rennet from calf stomachs, so classic pesto fails on two counts at once — dairy and slaughter by-product. Rebuilding it without cheese is mostly about replacing three functions: salt, glutamate and fat-emulsifying protein. Nutritional yeast and miso handle the first two; soaked cashews or blanched almonds handle the third and keep the sauce from splitting when it hits hot pasta. Pine nuts are expensive and increasingly substituted with sunflower seeds or walnuts even in commercial jars. Watch the chilled fresh-pesto tubs, which often add cream or mascarpone for a milder taste, and jarred pesto sold as vegetarian, which is not the same claim. A practical kitchen note: never cook pesto — loosen it with a ladle of starchy pasta water off the heat, or the basil oxidises and the sauce turns bitter and khaki.

Awọn ibeere ti awọn eniyan n beere