PESTO
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Ingredients
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25 grams of fresh basil approximately 2 full cups
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2 medium garlic cloves
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¼ cup of olive oil.
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A handful of almonds or nuts
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¼ cup of Parmesan cheese if you also use pecorino, substitute half for this
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a pinch of salt
Preparation
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Clean the basil leaves well. Put them in a blender or a food processor at medium / low speed along with the cloves of garlic, pine nuts (almonds / walnuts) and a pinch of salt. Start grinding until a paste is made.
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Then gradually add the olive oil until you get a uniform mixture. Ideally, it should not be too liquid but neither should a solid block of indeterminate green mass
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Add the Parmesan cheese and stir. Try the salt, if you need, put a touch. Similarly, if you consider it necessary to be a little more liquid, you can add a little more oil.
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Put the sauce in a glass container.
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Cover well and reserve.
CHIMICHURRI
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Ingredients
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½ bunch of parsley, about ½ cup of finely chopped parsley leaves.
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2 tablespoons fresh oregano finely chopped.
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2-4 crushed garlic cloves, fit to taste.
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½ cup of green onions or finely chopped green onions.
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1 small chili pepper or red hot pepper, deveined, seeded and finely chopped (can be substituted with 1-2 teaspoons of chili flakes or dry hot pepper) - adjust to your liking.
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2 tablespoons red wine vinegar, or any vinegar, adjust to your liking
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1 tablespoon fresh lemon juice.
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½ cup of oil (personally I like to use olive oil even if it is not 100% traditional Argentine).
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Salt and pepper to taste.
Preparation
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Combine all the ingredients in a medium bowl and mix well. Taste and adjust the taste according to your taste.
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The chimichurri can be prepared in advance, but it must be kept refrigerated and it is better if it is consumed within 24-48 hours.
TEXAS BBQ SAUCE
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Ingredients
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Olive oil
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60 g (4 tablespoons) of unsalted butter
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1 hot pepper (if you like) very chopped
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1 grated onion (with a grater!)
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240 ml (1 cup) of whiskey (or dark rum)
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120 ml (1/2 cup) of fried tomato (or ketchup)
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120 ml (1/2 cup) lemon juice
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120 ml (1/2 cup) cider vinegar
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80 ml (1/3 cup) honey (dark if you have)
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80 ml (1/3 cup) Worcestershire sauce
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2 tablespoons of fine brown sugar
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1 tablespoon of orange juice
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Salt and pepper to taste
Preparation
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Heat the butter and oil in a medium saucepan over medium-high heat.
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Add the chopped peppers and the grated onion and stir for about 3 minutes.
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Remove the pot from the heat and add the alcohol. Put it again on medium-high heat and let it boil for 5 minutes (most of the alcohol will disappear).
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Add the fried tomato, lemon juice, orange juice, vinegar, Worcestershire sauce, honey, and brown sugar.
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Mix well and leave on a medium-slow heat.
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Leave the sauce for 10 minutes and try it to see if its flavor is what you want.
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Now you must add salt if it is bland, ground cayenne if you want it more spicy, more honey if it is too acidic ... etc. Experience!
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Let it reduce 10-15 minutes more and serve the barbecue sauce on top of your favorite meat.
