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Incredibly tasty sauce "Caucasian pesto", which will give a clean mountain taste
This one Caucasian It is so tasty that with it, according to chef Vasily Emelianenko, you can easily eat even a napkin. And to prepare a fragrant mixture can anyone who has a regular blender in the kitchen.
Caucasian Sauce Ingredients
Preparation
The resulting sauce perfectly combines the aroma of smoked cheese, the freshness of cilantro and mint, the spiciness of garlic and the burning sharpness of chili peppers. It is used for hot dishes, pasta, salads, kebabs and even homemade pizza. More information about how Vasily Emelianenko prepares his simple and delicious masterpiece can be found here.
Caucasian Sauce Ingredients
- cilantro
- mint
- 1 green chili pepper
- 10 dry walnuts
- 100g smoked Adyghe cheese (or Parmesan)
- ground black pepper and salt to taste
- 2-3 cloves of garlic
- vegetable-oil
Preparation
- Wash all the greens.
- Cut cilantro arbitrarily.
- Cut the mint leaves off the twig.
- Slice green (required) chili peppers. Orient by its sharpness, so as not to overdo it.
- Grate cheese on a fine grater. Smoked Adyghe will give an interesting taste, but any other good hard cheese, such as Parmesan, will also suit. Earlier we wrote why Evgeny Klopotenko considers parmesan more a spice than cheese and recommends adding it to all dishes.
- Crush the side of the knife and chop the garlic.
- Place cilantro, mint, nuts, chili peppers, ground peppers, cheese and vegetable oil in a bowl of blender. Determine the amount of oil by eye so that the resulting sauce is neither too thick nor too liquid.
- Beat all the ingredients in the blender to uniformity.
- Transfer to the saucy or storage container in the refrigerator.
- Bright and fresh Caucasian sauce is ready. Bon appetit!
The resulting sauce perfectly combines the aroma of smoked cheese, the freshness of cilantro and mint, the spiciness of garlic and the burning sharpness of chili peppers. It is used for hot dishes, pasta, salads, kebabs and even homemade pizza. More information about how Vasily Emelianenko prepares his simple and delicious masterpiece can be found here.
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