Are you at home, and do you want to cook something genuine?
One idea could be to prepare an excellent basil pesto sauce. Ok, but what exactly is it for?
We have basil leaves, garlic, extra virgin olive oil, and pine nuts. In some cases, we also want to add walnuts or almonds: what are we missing?
The perfect tool for us is a mixer, a type of blender that comes to our rescue in these situations.
Whether it’s a hand blender or a classic mixer, there is no need to aspire to who knows what type of model. Two stainless steel blades are already perfectly enough to chop our mixture.
Obviously, it depends on the type of need we have: for decent quantities of pesto, a container with a capacity of 500 ml is also fine. This excludes the use of an immersion blender because, undoubtedly, the dynamics and characteristics are very different.
What type of blender should I choose?
If with the classic blender, we put the ingredients inside the container, close it and start the mincing, with the blender, it is different.
The blender works from outside, in the sense that to mince something, just put it in a bowl, in a jar, or directly from the pot, and immerse the mixer.
The convenience of this blender lies in the fact that it is light and ergonomic. You immerse it where you want and dirty the right essential. The bell shape that covers the blades is specially designed to limit splashes a little everywhere.
The preparation of pesto does not require various functions or a particular level of professionalism in our appliance. What is needed is, in addition to the type of blade that we have already clarified, a container that may well be made of plastic.
What power do I need to prepare pesto?
In addition, motor power ranging from 300 to 600 watts maximum is required. In the end, they are not such complicated ingredients. They are small in size and easily minced in consistency.
Have you ever prepared your pesto in a bright green and slowly noticed a brownish color? Well, you should know that basil leaves contain an enzyme that darkens them when in contact with oxygen.
If you prefer to limit the process to the base, avoid the hand blender that takes in too much air.
Alternatively, there are other measures that can be applied to solve the problem:
- To use cold ingredients from the fridge (the 4 degrees of the refrigerator will not allow the activation of the enzyme);
- Put the blades and the container in the fridge for 20 minutes;
- Just add two droplets of lemon juice, and that’s it! (Don’t worry, they won’t taste it).
In short, to conclude, the keyword that encompasses the meaning of our research is “practicality”: there is nothing more fun and rewarding than do-it-yourself recipes.
Homemade cooking will never go out of fashion, and thanks to the practicality of the simplest mixer, we will be able to prepare tasty basil pesto for today but also to keep and eat tomorrow.