Salad with Pesto Sauce

Cookinero 27 Feb 2025

The classic recipe for Pesto sauce always includes basil. But some housewives, not having it at hand, replace basil with other aromatic herbs. For example, parsley or arugula. But such adjustments greatly change the taste and aromatic components of the dish.

How to cook Salad with Pesto Sauce

Step 1

Salad with Pesto Sauce

Make the pesto sauce. Place the pine nuts, basil leaves, garlic, olive oil and Parmesan in a blender. Blend until smooth.

Step 2

Salad with Pesto Sauce

Make a pesto salad. Chop the olives and add them to the cooked fusilli. Add pine nuts and green peas. Drizzle the salad with olive oil and pesto sauce. Season with salt and pepper and mix.

Salad with Pesto Sauce - FAQ About Ingredients, Baking Time and Storage

Yes, walnuts, almonds, or cashews make great alternatives to pine nuts in pesto sauce, offering a similar creamy texture and nutty flavor.
Homemade pesto sauce can be stored in an airtight container in the fridge for up to 5 days. To prevent browning, cover the surface with a thin layer of olive oil.
Yes, this salad is vegetarian-friendly. For a vegan version, omit the Parmesan or use a plant-based alternative in the pesto sauce.
Absolutely! Substitute fusilli with spiralized zucchini or cauliflower rice to reduce carbs while keeping the dish flavorful and satisfying.
Grilled chicken, shrimp, or chickpeas are excellent protein additions that pair well with the pesto flavors.
Yes, pesto sauce freezes well. Pour it into an ice cube tray for portioned use, then transfer to a freezer bag. Thaw in the fridge before using.
Sun-dried tomatoes, roasted bell peppers, or artichoke hearts would add vibrant colors and complementary flavors to this pesto salad.
Toss the pesto with the pasta while it's still warm to help it adhere better, then add remaining ingredients once slightly cooled.
This salad is excellent at room temperature or slightly chilled. Serve with crusty bread and a crisp white wine for a complete meal.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Azu in Tatar style

Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Milk glaze

Milk and butter glaze is a universal option for decorating pies, muffins and even Easter cakes. Milk should have a fat content of 3.2%, otherwise it will not be possible to make the glaze of the correct consistency.

Baked pears with cottage cheese

There are those who love pears in their simplest and most natural form - "from the tree" or bought from a trusted market merchant, and there are adherents of pears baked, grilled or stewed in sugar syrup. This recipe is for the latter, alth

Fried pollock with broccoli

Pollock is one of the most popular fish in dietary cuisine. Pollock fillet contains many useful elements, vitamins, phosphorus and is low in calories. Broccoli and pollock go well together. For maximum benefit and to preserve the beneficial propertie

Korean cold soup Kuksi

This cold soup was invented out of poverty. For the broth, bay broth is used, which is then seasoned with ground tomatoes and garlic, soy sauce and sugar are added. Separately, boil the noodles, wash them in ice water. A large portion of noodles is p

Pickled gooseberries

Pickled gooseberries are added to homemade Provence cabbage, salads or served as a side dish to meat dishes.

Categories Menu Recipes
Top