How to make parsley sauce. Parsley pesto with walnuts

Adjika from parsley is not the most common version of the sauce; Russians prefer to make this dish from tomatoes. Meanwhile, parsley, rich in vitamins, is much healthier, and it’s very easy to supplement with tomatoes. It contains 3 times more vitamin C than lemon, and also has a lot of calcium and potassium, which is especially valuable for winter vitamin deficiency.

How to make adjika from parsley?

The recipe for adjika from parsley is very simple; the spicy addition will become indispensable on the table, as it preserves the taste of fresh herbs. This dish is very popular in the Caucasus, but has gradually found its way into the Russian menu; the main ingredients are herbs, hot peppers and garlic. You can include other additives that housewives combine to suit their taste. Parsley sauce also has secrets in its preparation.

1. If you add hot peppers, you need to thoroughly clean the seeds and remove the partitions.
2. Parsley adjika will be richer if half of the vegetables are mashed and half is finely chopped.
3. Use only rock salt, iodized or flavored salt will ruin the taste.

Adjika made from parsley for the winter has dozens of recipes; it is also made in the form of a paste for spicy sandwiches. There is no need to sterilize the workpieces; safety is ensured by hot pepper and garlic. If your family loves spicy dishes, you can leave the hot pepper seeds. The parsley needs to be thoroughly washed and sorted, then dried a little.

Ingredients:

• parsley – 1 kg;
• dill – 0.5 kg;
• sweet pepper – 2 kg;
• hot pepper – 16 pcs.;
• garlic – 400 g;
• vinegar – 200 ml;
• salt – 4 tbsp. l.;
• sugar – 8 tbsp. l.

Preparation

1. Chop the greens.
2. Peel the pepper and garlic.
3. Grind the ingredients to a puree.
4. Season with vinegar, salt, sugar.
5. Mix thoroughly and pour into jars.
6. Adjika made from dill and parsley is stored in the refrigerator.

Adjika from parsley for the winter with tomatoes

The word “adjika” is translated from Abkhazian as “salt”; it is believed that shepherds invented it by grinding spicy herbs with salt. In Georgia, nuts and suneli hops are also added to this mixture. Adjika made from tomato and parsley is milder in taste. Tomatoes need to be peeled by dipping first in boiling water and then in cold water.

Ingredients:

• tomatoes – 2 kg;
• bell pepper – 1 kg;
• hot pepper – 2 pcs.;
• garlic – 200 g;
• parsley – 3 bunches;
• oil – 50 ml;
• vinegar 9% - 100 ml;
• sugar – 2 tbsp;
• salt – 2 tbsp.

Preparation

1. Wash, dry and peel vegetables.
2. Grind in a meat grinder.
3. Chop the greens.
4. Stir, boil, cook for 20 minutes.
5. Add herbs, salt, sugar.
6. Cook for 10 minutes.
7. Pour in vinegar and pour into jars.
8. Add 1 teaspoon of oil.
9. Adjika made from tomato and parsley is rolled up with lids.

Some housewives add bell peppers, apples, unripe tomatoes to green adjika, supplemented with celery, basil, dill, and cilantro. There are many opportunities for taste experiments; adjika made from tomato paste and parsley is also popular. This dressing perfectly complements borscht, soups and stewed potatoes in winter.

Ingredients:

• parsley – 1 kg;
• garlic – 450 g;
• sweet pepper – 1 kg;
• sugar – 100 g;
• salt – 70 g;
• butter – 50 g;
• tomato paste – 300 ml;
• ground red pepper – 6 tsp.

Preparation

1. Wash the parsley and dry.
2. Grind the vegetables.
3. Mix with oil, salt and spices.
4. Add tomato paste.
5. Divide into jars.
6. and parsley is stored only in the cold.

Parsley pesto for the winter - recipe

Fans of spicy sandwiches will like it; the consistency of the dish is much thicker and richer. Italy is called its homeland, the word is translated as “to grind.” The base is basil, olive oil and parmesan cheese. Previously, the ingredients were ground with a pestle, but now a blender can easily cope with this task.

Ingredients:

• parsley – 1 kg;
• olive oil – 110 ml;
• cilantro – 0.5 kg;
• salt – 0.5 tbsp. l.;
• garlic – 2 teeth;
• Parmesan cheese – 100 g.

Preparation

1. Peel and cut vegetables.
2. Chop the greens.
3. Grind in a blender until smooth.
4. Divide into jars.
5. Keep refrigerated.

Adjika made from parsley, garlic and bell pepper

Russians are accustomed to calling adjika a mixture of tomatoes, while in the Caucasus it is a seasoning made from various types of herbs, sugar, salt and red pepper. It is believed that the salty and spicy sauce provides additional warmth in cold weather and stimulates the appetite. The simplest recipe is parsley and garlic sauce for the winter. It is advisable to sterilize jars.

Ingredients:

• parsley – 0.5 kg;
• garlic – 3 heads;
• bell pepper – 1 kg;
• tomato paste – 800 ml;
• sugar – 2 tsp;
• salt – 6 tsp;
• oil – 2 tbsp. l.;
• black and red pepper – 0.25 tsp each.

Preparation

1. Wash the greens, dry them, chop them.
2. Chop the garlic and pepper.
3. Grind, mix with tomato, salt, sugar, oil and herbs.
4. Stir and leave for 3-4 hours.

If you want, parsley adjika with hot pepper is suitable for the winter. You need to clean it carefully so as not to burn your hands; it is best to work with gloves. And additionally open the window so as not to damage the respiratory organs. Parsley adjika is best complemented with hot chili pepper and garlic.

Ingredients:

• parsley – 0.5 kg;
• sweet pepper – 1 kg;
• chili pepper – 5 pcs.;
• tomato paste – 1 kg;
• sugar - 150 g;
• salt – 1, tbsp. l.;
• oil – 150 ml;
• garlic - 3 heads.

Preparation

1. Peel the greens and peppers and grind them.
2. Add tomato paste, sugar, salt, oil, crushed garlic.
3. Place into jars and roll up.

The Italian version is parsley seasoning for the winter. Since the dish is not thermally processed, it retains many times more beneficial properties than other preparations. Mint and thyme add special freshness. It is recommended to sterilize jars for this recipe. You can pasteurize for 4-6 minutes in a pan of boiling water.

Ingredients:

• parsley – 2 bunches;
• fresh basil - 2 bunches;
• dill – 2 bunches;
• cilantro – 2 bunches;
• mint – 1 bunch;
• thyme – 0.5 tsp;
• garlic – 3 heads;
• hot pepper – 4 pcs.;
• salt – 2 tbsp. l.;
• olive oil – 2 tbsp. l.

Preparation

1. Wash the greens, dry them, grind them.
2. Mix with herbs, oil and seasonings.
3. Add crushed garlic and tarragon.
4. Stir until smooth.
5. Refrigerate.

An excellent parsley appetizer is made with the addition of zucchini. These vegetables themselves are tasteless, so they absorb any flavor instantly. It is better to take zucchini young, they are more tender. It is recommended to peel and remove old ones. It is better to adjust the amount of garlic and hot pepper to your taste.

Ingredients:

• parsley – 1 bunch;
• zucchini – 2 pcs.;
• garlic – 200 g;
• capsicum – 120 g;
• oil – 150 ml;
• vinegar 9% - 100 ml;
• sugar – 100 ml;
• salt – 3 tbsp. l.

Preparation

1. Peel and chop the zucchini, peppers and garlic.
2. Grind the vegetables, chop the herbs.
3. Transfer to a saucepan and boil.
4. Cook for 40 minutes.
5. Add oil and vinegar, simmer for 5 minutes.
6. Place into jars and roll up.

Adjika from parsley for the winter without cooking

You can prepare it in a hurry, without cooking. Banks must be sterilized. It is recommended to use cane sugar, it will add a piquant taste. The spiciness will be provided by horseradish sticks and hot pepper. Vegetables can be ground to different consistencies to create a milder combination.

Ingredients.

Ingredients:

• parsley - 1 kg
• garlic - 450 g
• sweet pepper in pods - 1 kilogram
• granulated sugar - 22 tsp.
• salt - 20 tsp.
• sunflower oil - 28-30 tbsp.
• ground red pepper - 6 tsp.
• tomato paste - about 2 kg

1. Wash all parsley leaves thoroughly, dry and place in a bowl. Peel the garlic, wash the bell pepper, peel and remove the seeds.
2. Grind all the vegetables in a blender or meat grinder, sprinkle with salt, sugar, sunflower oil, sprinkle with crushed red pepper and add more tomato paste.
3. Mix all prepared ingredients and place in jars. This adjika should only be stored in a cool place.

Adjika with horseradish

Required for cooking:

• parsley - 2 bunches
• garlic - 240 g
• horseradish - 3 sticks
• dill greens - 2 bunches
• sweet pepper - 8-10 pcs.
• hot pepper - 20 pcs.
• ripe tomatoes - 2 kg
• cane sugar - 4 tbsp.
• table salt - 4 tbsp.
• table vinegar

1. Wash parsley, dill and horseradish, dry and grind with a meat grinder, just use a fine nozzle.
2. Peel the garlic and also mince it. Remove the root and seeds from the bell pepper, and grind the pulp along with the pepper in a meat grinder. Wash and chop the tomatoes.
3. Mix everything in one bowl, sprinkle with sugar, salt and mix thoroughly. At the end, add vinegar, mix again and place in the prepared container.

Adjika with hot pepper

What do you need:

• bell pepper - 1 kg
• parsley - 280 g
• dill - 240 g
• hot pepper - 250 g
• garlic - 280 g
• salt - a pinch

1. Wash parsley and dill, dry and grind through a meat grinder. Remove the seeds from the bell pepper, and then grind the pulp with a meat grinder or blender.
2. Chop the hot pepper as well. Peel and chop the garlic using a garlic press. Mix all adjika components, add salt and mix thoroughly.

Adjika with bell pepper

Required:

• parsley sprigs - 0.5 kg
• garlic - 3 heads
• bell pepper - 1 kg
• tomato paste - 0.8 kg
• granulated sugar - 22 tsp.
• salt - 16 tsp.
• refined sunflower oil - 22 tbsp.
• ground black and red pepper - as needed

1. Parsley should be washed, dried with a paper towel and chopped fairly finely. Peel the garlic and crush it through a special press or chop it in any other way.
2. Cut the bell pepper, remove all the seeds, and chop the pulp into pieces. Grind all prepared ingredients through a meat grinder, add tomato paste, granulated sugar, salt, butter and different types of pepper.
3. Mix everything thoroughly and cover with a lid. Wait for the adjika to brew for several hours and pour into jars. Cover our jars with plastic lids and store in the refrigerator.

Adjika with parsley and chili pepper

We will need:

1. Wash the sweet pepper, cut out the stalk, remove all the seeds, and grind the pulp through a meat grinder. Wash the parsley thoroughly, dry it and also twist it.
2. Hot pepper can be added to taste - if you like spicier adjika, then you can add more of it than according to the recipe, and you can also add it in smaller quantities.
3. Add tomato paste, granulated sugar, salt, the required amount of vegetable oil and garlic crushed through a press to all the previous ingredients. The amount of garlic can also be adjusted. Stir the prepared adjika and place into jars.

Adjika with basil

Ingredients:

• fresh parsley - 2 bunches
• fresh basil - 2 bunches
• fresh dill - 2 bunches
• cilantro - 2 bunches
• mint leaves - 1 bunch
• tarragon - to taste
• thyme - a pinch
• young garlic - 3 heads
• hot pepper - 4 pods
• salt - 2 tbsp.
• olive oil - 2 tbsp.

1. All greens need to be washed, dried and blended using a regular meat grinder or blender. You can grind more than once to make the mass more homogeneous.
2. Add tarragon, thyme, salt and olive oil to adjika. Also chop the garlic, twist the hot pepper and mint leaves.
3. Combine all ingredients and place in clean jars. This green adjika must be stored in the refrigerator.

Tomato adjika

Components:

• ripe tomatoes - 2 kg
• bell pepper - 20 pcs.
• hot pepper - 10 pcs.
• garlic - 5 heads
• horseradish - 3 sticks
• fresh parsley - 2 bunches
• refined oil - 7 tbsp.
• table vinegar
• salt - as needed

1. Tomatoes should be washed and processed using a food processor. Peel the bell peppers from seeds and stalks, and then also grind them using a homemade meat grinder.
2. Grind the hot pepper and crush the garlic with a garlic clove. Beat the horseradish in a blender and put the fresh parsley through a food processor.
3. Add salt and refined oil, and then let everything cook for about an hour. Place the finished hot adjika into containers and roll up the lids.

Adjika for the winter

Ingredients:

• garlic - 3 heads
• horseradish sticks - 2 pcs.
• fresh parsley - 2 bunches
• fresh dill - 2 bunches
• bell pepper - 12 pcs.
• hot pepper - 20 pcs.
• tomatoes - about 2 kg
• granulated sugar - 4 tbsp.
• salt - 4 tablespoons
• table vinegar

1. The garlic needs to be peeled and crushed using a garlic press. Wash the tomatoes and grind through a meat grinder. Horseradish can also be peeled and chopped in any convenient way. It is better to take bell peppers red or assorted. Peel the pepper and twist.
2. Chop the hot pepper as well. Wash the dill and parsley thoroughly, dry so that there is no water, and grind using a meat grinder or blender. Mix all the prepared adjika components, add salt, granulated sugar and vinegar.
3. The amount of spices can be adjusted depending on preference. Place the prepared adjika into jars and cover with plastic lids. This dish should be stored in the refrigerator.

Adjika with dill and parsley

You should prepare:

• sweet bell pepper - 1 kg
• hot pepper - 200 g
• garlic - 3 heads
• fresh dill - 230 g
• fresh parsley - 230 g
• salt - 250 g

1. Peel the bell pepper, remove all seeds, and blend the pulp in a blender. Also twist the hot pepper. Peel the garlic and crush it through a press.
2. Wash, dry and chop fresh dill and parsley. Combine all the ingredients of adjika, add the required amount of salt and mix thoroughly. Spread the aromatic adjika.

Dear friends, if you prepare such preparations for the winter, be sure that the taste of hot summer will not leave you all winter. You can easily find something to season your favorite dishes with. In addition, you always know what you did yourself, which means there will be no chemicals or harm. Now I present a video from the Internet, which describes in detail the recipe for making adjika with parsley.

Adjika is an ideal addition to meat, fish, potatoes, cereals and baked vegetables. The main components of this aromatic sauce are garlic, pepper and herbs, the aroma of which adds special notes to the dish. A large amount of the beneficial properties of each product from the recipe can be preserved by preparing adjika without cooking.

History of origin

The sauce was invented by Abkhazian shepherds. Adjika translated means “salt”. It was originally used as an additive, which was added to the feed of goats and sheep. After all, after eating the salty mixture, the animals wanted to drink and eat more. This means that they increased their weight much faster. Over time, various herbs began to be added to adjika to increase the volume of the mixture. After all, salt at that time was an expensive pleasure. Thus, it was saved.

Adjika recipes

Today it offers us many varieties of recipes for preparing adjika. As a rule, each housewife makes seasoning according to her own recipe, adhering to centuries-old traditions. But in each mountain region, adjika is understood as a different mixture. For example, in the Caucasus it is a sauce or seasoning, in which you can taste red and hot peppers, salt, sugar, and herbs.

Prepared adjika is quite healthy, and its recipes are accessible and simple. In order to prepare the sauce, you need to buy all the necessary ingredients. Then you chop the vegetables and mix all the ingredients. By eating food seasoned with this mixture, you can avoid winter colds. After all, adjika contains a colossal amount of vitamins and minerals.

Vegetable adjika with parsley

So, today, in times of healthy food, thermal processing of food is fading into the background. More and more often you can find recipes in which products are consumed raw. Adjika with parsley, made without cooking, is one of them. To prepare this sauce, you should prepare the following products:

• Tomatoes - 0.4 kg.
• Sweet apples - 0.3 kg.
• Hot pepper (chili) - 5 pieces.
• Bulgarian sweet pepper - 0.5 kg.
• Garlic - 5 cloves.
• Carrots and parsley root - 0.3 kg each.
• Spicy mustard - 100 gr.
• Vinegar 9% - 10 tablespoons.
• Tomato paste and salt - 2 tablespoons each.

In order for parsley adjika to be successful, you should stick to your taste preferences. And adjust the spiciness by adding or removing chili pepper. Keep in mind that adjika infuses over time. Its taste is fully revealed a day after preparation.

So, all the necessary vegetables need to be thoroughly washed under running water, chopped finely (the pieces can be of any shape) and put through a meat grinder. You can use a blender. But then there is a possibility that the size of the ground particles will be too large.

Then you need to add tomato paste to the resulting mass. It imbues the finished adjika with a beautiful red color that fresh tomatoes cannot provide. After this, add vinegar, mustard and salt to the mixture. Stir and leave for several hours. Then we put it in pre-sterilized jars, seal them and put them in a cool place.

Tomato adjika with parsley

Adjika from parsley, made for the winter without cooking, is another great way to get a tasty sauce that is a storehouse of microelements. To prepare it you need to buy:

• Ripe tomatoes - 6 kg.
• Garlic - 500 gr.
• Red sweet pepper - 4 kg.
• Chili pepper - 6 pieces.
• Parsley (greens) - 500 gr.
• Vinegar 6% - 500 ml.
• Spices (salt, pepper) to taste.

Wash and dry all prepared vegetables. Tomatoes must be cut into slices or into four parts. We clean the peppers from seeds and divide them in half. We peel the garlic, cut the chili pepper into pieces, and chop the parsley. Each vegetable is passed through a meat grinder, blender or food processor in turn. Add parsley, spices and vinegar to the resulting mixture and mix. Place in jars and store in a cool place. This adjika with parsley (for the winter) is a great option to leave the smell of summer and add warmth to dishes during the cold season.

Adjika for the winter (without cooking) with chili pepper

One of the ancient recipes is to prepare sauce using. Since ancient times, the entire grinding process was carried out on a special stone. There was such a device in every Abkhazian courtyard, where the eldest woman prepared aromatic seasoning. Today, all grinding is done using a meat grinder or blender, but in distant villages you can still find wonderful stones with a fragrant surface.

Parsley and chili is pretty simple. But it requires a little preparation. In order for the sauce to obtain the required consistency, the hot peppers should be slightly dried or wilted before use. To do this, you can lay it out in the sun for a couple of days. Using fresh pepper is possible - it all depends on preference.

So, you will need:

• Garlic - 0.5 kg.
• Chili pepper - 1 kg.
• Extra salt - ¾ cup.
• Dill in seeds.
• Parsley - 0.3 kg.
• Cilantro - a bunch.
• Seasoning "Khmeli-Suneli" - 1 package.
• A pinch of coriander and cumin.

This set of components is classic. But it can be supplemented with your favorite spices, herbs and herbs to taste. After all, adjika from parsley can be prepared with any changes. So, if there are no spicy lovers, it is permissible to replace chili with regular sweet pepper. The vegetable you have chosen should be cut, the seeds removed (this is important, because they can give the adjika bitterness), chop, add finely chopped herbs, and mix. Pre-fry all the spices until the aroma appears, grind them in a coffee grinder or pound them in a mortar. Mix all ingredients. Let the mixture sit for a couple of hours. Then we place it in a prepared, sterilized container.

Adjika with parsley

In order for parsley adjika to be suitable for storage in winter, more salt must be added to the recipe. It must be stored in a sterilized container. For this recipe you will need a large amount of parsley and they are taken in the same volume, for example, half a kilogram. To give adjika an interesting texture, you can take peppers of different colors.

To add spiciness to the sauce, you can add six or eight medium-sized hot peppers. If the pods are large, then using four vegetables will be sufficient. It will also be useful to add tomato paste - for an extravaganza of taste. You can replace it with half a kilogram of ripe tomatoes and a couple of heads of garlic.

Vegetables are chopped using a meat grinder or hand blender. Half a glass of sugar, one spoon of salt and half a glass of sunflower oil are poured into the mixture. Everything is thoroughly mixed - the sauce can be served. If you use this cooking method, you will get excellent parsley adjika for the winter. The recipes do not contain recommendations regarding heat treatment of the sauce. The main thing is to place it in a sterilized container, after adding a little more salt.

Adjika from parsley root

Today there are many varieties of Abkhaz sauce recipes. This includes adjika made from tomatoes with parsley and various vegetables. But there is also a recipe where the main component is the following ingredients:

• Sweet pepper - 1.5 kg.
• Garlic - 0.5 kg.
• Ripe tomato or in paste - 2 kg or 1 liter.
• Salt, sugar - to taste.
• Ground pepper - a whisper.
• Sunflower oil - 3 tablespoons.

Each ingredient is ground. Everything is mixed, spices and oil are added. Then the finished adjika needs to be put into jars or other sterile containers and stored in the refrigerator or basement.

Bottom line

If such a wonderful sauce like parsley appears on the table, then the hostess cannot avoid praise from all the guests. The dish will perfectly complement meat, fish, baked vegetables, potatoes or cereals. By eating the aromatic mixture in the cold season, you can boost your immunity, because all the useful vitamins and microelements did not leave the jar due to heat treatment. In addition, this seasoning is environmentally friendly and does not contain preservatives.

Our diet includes many traditional foods, including, of course, greens. We are so used to dill, parsley and green onions that we don’t consider them something gourmet. It seems that they have a pleasant taste and some benefits, which various sources often talk about, basically everything. But familiar products can become inspiration for culinary masterpieces, opening up new horizons of taste and aroma. And today we will prepare the most delicious parsley sauce using different recipes.

Why parsley?

Greens were chosen for a reason, because they surprise with their beneficial composition. Here are vitamins, minerals, antioxidants, acids, amino acids, pectins and peptides and many other substances that we need to replenish the deficiency in the body and for health. Well, parsley is one of the most popular herbs for the beauty of the face and body, and this is now fashionable and comes first for many. But not everyone likes to eat fresh parsley; sometimes, due to its rich taste and aroma, it becomes boring, and a magnificent vitamin parsley sauce will replace it. Let's start cooking.

The most delicious and healthy options for parsley sauces

Recipe one “Traditional”

This is a very simple sauce, but its importance should not be diminished; dishes with it acquire a completely new taste and aroma.

We will need:

• parsley – a bunch of fresh herbs, weighing about 50 grams;
• vegetable oil - olive oil is preferable, but odorless sunflower oil is also possible - 100 ml;
• citrus juice - you can take lemon or lime - a tablespoon;
• salt and spices - to taste and desire.

Prepare the sauce.

We wash the greens well under running water, especially store-bought ones, and then dry them on a towel or napkins. Chop the parsley as desired and then place it in a blender bowl. We will need a whipping attachment. Add all the other ingredients here and whip up our parsley sauce according to the “Traditional” recipe.

Good to know! The resulting sauce goes well with meat and fish, can be stored in the cold for two weeks in a closed container, and will not lose its quality in the freezer for two months.

Recipe two “Savory”

Many people like sauces that are spicier and more flavorful. They are especially good for barbecue, but there is no need to rush to the store when you can make an excellent sauce from parsley and garlic with spices and surprise your friends at a picnic.

We will need:

• a bunch of parsley weighing one hundred grams;
• apple - the Antonovka variety or any other sour variety is suitable;
• salt - to taste;
• olive oil - tablespoon;
• cumin or other seasoning - on the tip of a teaspoon or as desired;
• medium sized head of garlic;
• water – 2 tablespoons.

Advice! If you don't find any sour apples, add a spoonful of lemon juice to the sauce. Italians always make dressing with sourness.

Prepare the sauce.

Remove the skin from the sour apple, then cut into random cubes, and also remove the seeds. Place the chopped fruit, as well as 4-6 cloves of garlic, into the blender bowl, pour in the oil, salt, add your favorite spices, or don’t do this, as the sauce will turn out very aromatic and rich. Beat everything into a homogeneous mass, after which we place the greens without stems here. Beat everything again and add a little water, lemon juice, if necessary.

Recipes third "Pesto"

Would you like to get closer to sunny Italy? If yes, then we invite you to get acquainted with one of the most popular sauces in this country - pesto. We will prepare it from parsley according to a recipe, so to speak, adapted for us, since the Italians prepare this appetizer with basil and pine nuts. But for our people parsley is much more traditional, its taste is familiar from childhood, and you can’t buy pine nuts everywhere, but walnuts, yes. But let's tell you a secret, there will be a recipe with basil too.

We will need:

• a bunch of parsley - approximately 100-120 grams;
• garlic – 2-3 medium-sized cloves;
• mint - you can also take lemon balm - a small bunch of 5 branches 7-10 cm high;
• cheese – 100 grams. For this recipe we recommend the cream version;
• ½ lemon;
• salt and spices - to taste and desire;
• walnut – 50 grams;
• vegetable oil - it is better to take olive oil - 100 ml.

Let's prepare pesto.

First, we start with the green ingredients - parsley and mint need to be separated from the stems, the first one should be roughly chopped randomly. Place the entire mass in a blender and beat with the attachment until smooth, then add the walnuts here, peeled of course. Beat everything again. Now add our soft cream cheese to the dish and repeat the process. And the penultimate stage is to place the garlic cloves, lemon juice, which we squeeze out of half, into the bowl, season everything and add salt. The final step is the oil, but add it gradually to achieve the characteristic texture for the sauce.

For information! All of these snacks keep well in the refrigerator or can be frozen in portions for convenience.

Recipe four “Pesto with Basil”

This sauce will not leave indifferent anyone who understands cooking and is looking for new taste sensations. It is very similar to what they eat in a sunny country, it is simple to make, the main thing is to buy the right ingredients.

We will need:

• basil - take the dried product - a tablespoon;
• pine nuts – 50 grams;
• a bunch of parsley - again take 100-120 grams;
• garlic – 4 cloves;
• cheese – Italians prepare it with parmesan – 50 grams;
• salt - to taste;
• lemon juice - tablespoon;
• spices - you can take ground lemon pepper, you can buy “Mixed Peppers” seasoning - to taste;
• balsamic vinegar – 5 drops;
• vegetable oil - it is best to take olive oil - 50 ml.

Prepare the sauce.

Parsley pesto is very easy to make. The nuts need to be heated for 5-8 minutes in a frying pan without adding oil, pour them into the blender bowl. Wash the parsley, remove the stems, grind it in a bowl, add garlic cloves, pour in lemon juice, add salt and spices, Parmesan, and basil. When the consistency has become homogeneous, add vinegar and oil in 2-3 stages, continuing to whisk until you get a sauce.

Recipe five “Adjika”

We complete our TOP of the most delicious, aromatic and healthy recipes. Let's prepare adjika from parsley without cooking and will not leave anyone indifferent to our recipes. This appetizer always sells out with a bang.

We will need:

• tomatoes – 400 grams;
• hot pepper – 5 pods;
• sweet pepper – ½ kg;
• apples – 300 grams, we need sweet varieties;
• garlic - head;
• parsley – 5 bunches of 100 grams;
• carrots – 300 grams;
• vinegar - we need 9% - 10 tablespoons;
• tomato paste – 2-3 tablespoons;
• mustard – 100 grams;
• salt and spices - to taste.

Advice! If you are afraid that the dish will turn out to be very spicy, then you can adjust it a little to suit yourself, for example, replacing the pepper with garlic cloves in whole or in part.

Prepare the sauce.

Spicy adjika is a traditional dish of the people of Abkhazia. We wash the tomatoes, carrots, peppers, parsley and apples, remove the skins from everything, then use the coarse setting, and then grind everything together through a meat grinder. Yes, it is recommended to use it in this recipe. Peeled garlic cloves will also go here. Next, add our tomato paste into the mass to give it a special taste and a richer scarlet hue, and mix. Now it's time for all the other ingredients, salt and spices.

We will not cook the mass, but let it brew for 3-4 hours. During this time, you must prepare the jars - wash and sterilize them along with the lids. Now we transfer our adjika, close it and store it in a cool and dark place. The taste of the snack will develop in about 2-3 days.

These sauces can be made by every housewife; the ingredients are accessible to everyone, and you don’t need to have a culinary education. Please and surprise your loved ones, and bon appetit!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!