It is widely used in many culinary masterpieces both in Europe and Asia. Moreover, in every folk cuisine it is considered traditional. In Italy, Spain, Germany, France, the recipes for this sauce are very different from one another. It is very popular in the Mediterranean and has a dark green color (due to its constituents), in addition, classic dish implies the presence of extra virgin olive oil and Every Italian housewife should learn how to prepare pesto sauce. Why do they eat it? The question she immediately asks herself. It is quite thick in consistency, and when served as an independent dish, it can be served both in any gravy boat and in an ordinary small plate. If desired, it can even be put on plates with snacks, it does not spread very much.

With pasta, spaghetti and other pasta, they go well in Italian cuisine, it's no secret. Since their preparation is a kind of art, they are served on beautiful large plates, which in Russia would rather be used for snacks.

One of the most simple recipes making pesto sauce is classic version.

However, each housewife can choose its flavors for herself, then she olive oil taken as a basis traditional dish, replace with some other vegetable oil, purple and parmesan cheese. Of course, this will no longer be a classic European delicacy, but it is quite similar and quite edible and recognizable. It’s easy to figure out what pesto sauce is, but first you need to cook it.

So, necessary ingredients for this sauce: one hundred grams of parmesan, two hundred grams of olive oil, three to four cloves of garlic, 100 grams of cashew nuts, a large bunch of green basil, salt.

Having bought everything you need, you can start cooking. Italian housewives grind all the ingredients of this sauce on their own using a mortar. However, lazy people can do it in a blender or meat grinder. The word "pesto" is derived from the Italian verb, which translates as "press" or "rub". Therefore, the classic version implies completely manual work.

So, grind the ingredients of the sauce in a convenient way for us: nuts, basil, garlic. Three cheese on a very fine grater to make it airy. This is necessary to prepare the pesto sauce. Why do they eat it, given that it resembles gruel in consistency? In principle, there are no special recommendations, but a white gravy boat is ideal simply because the combination of white and dark green is quite impressive.

Let's move on to the next step. Mix nuts with garlic and basil well, add olive oil. Then add grated cheese and mix well again. If necessary, add salt, preferably sea, large. To give special flavor you can add a few grated mint leaves, and for piquancy a little fragrant black pepper. It must be stored in a tightly closed container in the refrigerator.

A dish of fresh white bread, slightly fried if you spread pesto sauce on it. Why eat this original seasoning yet? In principle, from any dish. And with what? It can be canapes, various varieties, meat, fish or potatoes. Perfect with tomatoes and mozzarella.

Everyone who has been to Italy has almost certainly tried pesto sauce, a photo showing a dish with it adorns the album of almost any traveler.

Pesto is one of the most famous Italian pasta sauces. This sauce has the main difference from a huge number of others - it is served cold. Pesto sauce is very good for fish and risotto, blends harmoniously with vegetables and just great - with cheeses such as mozzarella, for example, or goat and curd cheese. This sauce can be eaten even just with bread.

It should be noted that in different recipes the components of the pesto sauce do not change at all, only the proportions in which you need to add certain products can change. So, for sure, every housewife needs to try making pesto at least once. and then do it on your own recipe with their proportions.

Ingredients (composition) for pesto sauce:

100 gr parmesan cheese
Half a cup of olive oil, refined
50 gr pine nuts, peeled
100-300 gr basil (here you should focus on your own taste)
2 garlic cloves

how to make pesto sauce recipe

This sauce must be prepared with a blender - this is the easiest way. First, wash the basil leaves and dry them well. After not a drop of water remains on your greens, proceed to the preparation of nuts. Nuts can be dried a little in a frying pan - after frying, a gentle nutty taste will be better discerned. Then you need to cut the peeled garlic into thin slices.
Parmesan must be grated on the smallest grater with very small chips. After that, you need to put basil and garlic in the bowl, chop with a blender into porridge. It is necessary to evenly add pine nuts and olive oil to this gruel - drop by drop. Thus, it is necessary to introduce exactly half of the olive oil.
Remember that the speed of the blender must be set such that the sauce does not heat up during grinding and mixing.
Then you need to put grated parmesan in the sauce, and after it pour in the rest of the oil and add the remaining nuts.
But there is another way you can also make pesto.
In this case, the basil and garlic must be chopped in a blender, then all the oil and grated parmesan cheese must be added. When you beat the whole mixture to a creamy state, you need to add nuts and a little salt. It takes about 5 minutes to beat such a mass - during this period of time it becomes completely homogeneous.
A little tip - if you do not prepare the sauce at once, then store it in a tightly covered glass jar. In order for it to be preserved as well as possible, the sauce is kneaded a little so that a thin layer of olive oil is on top. In this form, the sauce can be kept in the refrigerator for 10 to 15 days.
Making high-quality pesto sauce in a mortar differs from making it in a blender, primarily in that honest manual work is needed here - you have to grind basil leaves and garlic with salt for a long time to a state of gruel. Later, nuts are added to the mortar, again everything is very painstakingly ground. Then you can put the ingredients in a bowl, pour in the oil, mix everything. Then you can add half grated cheese and mix again. And as the homogeneity of the sauce begins to emerge, add all the remaining cheese and knead the mass again.
It is interesting that wealthy Italians, who have enough modernized units in the kitchen that could fully cope with the preparation of the sauce, still continue to whip pesto in mortars. Perhaps this makes sense...

There is another very conventional method making pesto sauce - this can be done quickly and easily with a meat grinder.
Garlic, basil and nuts must be scrolled in an ordinary meat grinder, then you need to mix in the required amount of olive oil, cheese and salt.
Those who tried to cook the same sauces not in a manual, but in an electric blender, are not very happy with the result - the basil leaves tightly paste over the walls of the blender. AND little advice for those who prepare the sauce for the first time. Many people do not really like the smell of basil, which is crushed and frayed. But do not worry about how all the ingredients will be mixed in, this smell will begin to be very harmoniously woven into the overall flavor of the sauce.
Despite the fact that pesto sauce is very simple in its components, it is ideal for many dishes and claims to be a perfectly harmonizing component of any dish. But, it must be remembered that pesto sauce in the manufacturing process is never subjected to heat treatment. This suggests that all the vitamins and useful components of the sauce are 100% preserved.

What is pesto sauce? Pesto sauce is a richness of the most delicate fragrant herbs, cheese, olive oil and nuts. All the ingredients for this sauce are carefully ground.

Italians in classical cuisine pesto sauce is prepared in the following way - they take a marble mortar and grind it with a wooden pestle the right ingredients. In fact, the verb "pestare" in Italian has the following meaning - to crush, rub, trample. It is very similar, if compared with the etymology of the Russian word pestle and the meaning of this object. So, recipes for pesto sauces.

sauce ingredients Pesto alla genovese

You'll need:

Garlic - 1 or 2 small cloves
Basil - 100 gr
Parmesan grated - 20 gr
Pine nuts - 20 gr
Hard sheep cheese - 20 gr (grated)
Walnuts - 20 gr
Olive oil 100 gr
Parsley - 10 gr
Coarse salt - 5 gr

Crafting Recipe Italian sauce pesto for spaghetti:

In order to make the most traditional pesto sauce available today, you need to wash all the greens and lay them on a linen towel to dry. Then peel the required amount of garlic. As the greens dry, put very coarse salt in a blender or mixer (they say that it is coarse salt that allows the sauce to retain its own emerald green color). Herbs and garlic are also added there. Then you need to put walnuts and pine nuts in the mixer. If there are no pine nuts, you can completely exchange them for pine nuts. In order for the sauce to get a brighter nutty flavor, you can fry the nuts in a pan without adding oil, or dry them in the oven. Then all the ingredients must be either crushed or ground in a blender until it turns out homogeneous mass. Then cheeses must be added to the mass. If you can’t find sheep cheese, feel free to change it with Parmesan, which must be put in the same amount. Now, constantly kneading the sauce, you need to evenly introduce olive oil.

If you whip the sauce with a mixer, then you need to choose a very low speed, otherwise you will heat the sauce, and this will greatly affect palatability. Then the sauce must be transferred to a bowl and put in the refrigerator.

In a closed container, it can be stored for 2 weeks.

Pesto alla provenzale- pesto sauce recipe

How to make sauce according to this recipe?
It is very very similar to the classic version of manufacturing, the only thing it differs in is the presence in it fresh tomatoes. In addition, there are no nuts in it. This sauce is a good addition to grilled meat, also to enhance the taste of minestrone and vegetable soups. This manufacturing method is not very different from the traditional one, but instead of nuts, you need to add tomatoes without seeds and skins.

Pesto alla siciliana. Sauce Ingredients:

Tomato pulp - 2 pieces
Basil - 100 gr
Parsley - 10 gr
Olive oil - 50 ml
Black pepper
Garlic - 2-3 cloves
Celery leaves - 20 gr
Salt

How to make pesto sauce

The pesto sauce is prepared in the same way as the 1st, traditional sauce. But this pesto is usually served with pasta, and in general - with any pasta.

Pesto alla trapanese. sauce ingredients

Olive oil - 50 ml
Basil - 100 gr
Tomato pulp - 2 pieces
Almonds - 100 gr
Garlic - 6 cloves
Black pepper
Salt

Trapani is a Sicilian city and this pesto is based on a Sicilian recipe. It is necessary to cook as in previous recipes.

Sauce is the highlight of any dish. It will give everyday food a unique taste, color and aroma, easily turning it into cooking masterpiece. This is exactly what the famous pesto has. Pesto sauce is easy to make and unique in taste. This is a classic of Italian cuisine, which every housewife has heard of.

To pamper loved ones, you can buy a ready-made supplement. But she will not be able to compete with the sauce prepared immediately before eating. cook classic sauce simple pesto at home. And, forgive us Italian fans of Pesto Genovese, you can replace the missing components, and get one of the variations of the sauce, which has long won world recognition among gourmets.

Pesto attracts not only a simple recipe that does not require a lot of time and special culinary skills, but also the benefits of each sauce ingredient. You can write a separate article about this side of the Italian "zest".

So what is pesto, what is the famous " green sauce» with basil and how to make it at home?

What is it and what is it eaten with - a bit of history

There is a legend that initially a combination of basil, garlic and olive oil (they are the basis of Pesto Genovese) was used as a healing ointment. But when the healing composition accidentally got on bread, it soon became a sauce, famous throughout Italy, and then throughout the culinary world.

It is added to snacks, like Caprese (a dish based on tomatoes and), is used in cooking and bruschetta.

Salads are flavored (literally one teaspoon is enough), main dishes from baked meat or vegetables.

Do you want to know how to cook? We will tell you about the traditions in the preparation of Italian dishes on our website!

How to make at home: classic composition of Pesto Genovese with basil

What is pesto sauce made of? The recipe, which came from Liguria, requires a strict selection of ingredients:

• green basil leaves;
• locally produced extra virgin olive oil;
• Italian pine (or pine) seeds;
• Pecorino Sardo cheese;
• sea ​​salt;
• garlic from Vessaliko in Liguria.

To make your own pesto sauce, you will need for 50 gr. basil take the same amount of cheese, 10-15 gr. seeds, 1-2 cloves of garlic and 5 tablespoons of oil with a pinch of salt.

And as it was said grind everything should be strictly manual devices, without technical tricks so as not to destroy the true spirit of "Genoese pesto". Greens should be washed and dried with a paper towel, combined with coarsely chopped garlic and nuts.

It is better to add oil gradually, in small portions, in order to achieve the desired consistency (thick, mushy, homogeneous). Cheese is added last.

Learn how to make classic basil pesto at home step by step with this chef's recipe:

The prepared sauce can be stored for 2-3 days in the refrigerator using a tightly closed glass container.

How to choose products, how to replace individual ingredients when cooking

For a classic homemade Italian pesto recipe you will need a variety of basil with green leaves. The plant should not have plaque and damage.

It is worth buying dry elastic leaves, evenly colored, with a characteristic, not very strong odor. Do not choose frozen herbs for pesto. Sometimes cilantro is added to the basil or even replaced with arugula.

Use vegetable oil from olives when cooking. It may be from Italian or Spanish manufacturers, but preference should be given to oil originally from Italy, and the first cold pressing.

This is considered the highest quality and useful. Extra Virgin marking will indicate the desired category(heating was not used in the manufacture, only mechanical extraction) and DOP ( original product from selected raw materials).

Not everywhere in Russia you can find Italian pine seeds and the variety of sheep's cheese indicated in the classic recipe, not to mention the Ligurian garlic.

Therefore, the former are traditionally replaced with pine nuts or walnuts, along with this, Parmesan cheese (or other hard varieties) and any garlic.

The main thing is that it should be firm to the touch, without sprouts, and preferably be of domestic, not Asian origin.

How to cook other types

V different regions Italy has its own recipes for this sauce. For example, Pesto Rosso is an unusual version of pesto sauce, where the red color fixed in the name of the spicy additive is given by sun-dried tomatoes.

How to make red pesto:

Sicilians, in addition to using tomatoes, complement the sauce with black pepper and prefer ricotta to other cheeses. There is a recipe in which green basil is completely replaced by mint. And in some cases pine nuts pre-fried. This gives the sauce additional flavor notes and a rich characteristic shade.

Pesto variants have also developed in neighboring countries.. For example, in French Provence, they abandoned the use of nuts, but they add black pepper.

And in Austria, pumpkin seeds were preferred to nuts. The Germans have a revolutionary recipe: they replaced the main ingredient, basil, with wild garlic.

Do you know at home? Tips and recommendations of famous Italian chefs can be found on our website!

About the features of the preparation of the popular Italian dessert you will find out under the name of cannoli.

The sauce gives a special spicy taste with a nutty aftertaste for meat and fish. There is a term “green pizza” in Italy: the dough is smeared with a fragrant Genoese mixture before laying out the filling.

What else is used and where is pesto sauce added? Gourmets have already tried recipes with the addition of pesto in different variations in mashed potatoes, omelets and soups.

If you need to make a thicker sauce for mashed potatoes, then for dressing salads use the option with large quantity oils. And a spicy additive is used for savory pastries, reporting one or two spoons in yeast dough or fritters.

Good option for breakfast or dinner: grained cottage cheese with pesto. The sauce is universal, this is one of the reasons for its popularity not only at home.

Pesto has long been an international spice. But if you want something in the spirit of the Mediterranean, you can cook the traditional Caprese appetizer or hearty Shrimp Fettuccine.

Here's what you can cook with pesto sauce:

• Caprese with pesto: You will need 2-3 mature tomatoes and mozzarella. Both ingredients are cut into slices no thicker than 1 cm, laid out, alternating plates with each other, slightly overlapping. The dish is flavored with pesto sauce and garnished with fresh basil leaves.
• Fettuccine with shrimp and pesto. These are thick noodles, a variety Italian pasta, boiled to the state of al dente (slightly undercooked) and seasoned with pesto sauce. Shrimps are laid out on top, fried for 1-2 minutes in balsamic vinegar (1 tablespoon) with the addition of soy sauce(1 teaspoon). The dish is decorated with fresh herbs.

And from this video you will learn another original recipe from Yulia Vysotskaya using Italian pesto sauce:

The sauce is the mood of the dish, its bright and unforgettable taste. Pesto Genovese is quite hearty thanks to nuts and cheese, and can be a great breakfast with toast, for example. Pesto is also an occasion for creativity: after all, it goes well with many dishes, and the classic Genoese sauce recipe is easy to turn into a new culinary masterpiece.

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What can they do, these pasta: pizza and pasta? Let's object! The Italians can tirelessly praise at least for the fact that they invented the most delicious, and therefore: pesto. Thanks to this gentle savory addition, even the simplest dish will acquire a charming Mediterranean flavor.

taste and unforgettable aroma.

pesto tradition

It is absolutely known that classic recipe pesto for over 200 years. famous sauce Ligurian cuisine is prepared on the basis of olive oil, basil, pine nuts and hard cheese. Other ingredients may vary, which we will definitely talk about further. But there is one point that is worth considering if you want to cook everything according to the rules - according to a long-standing Italian tradition, pesto is prepared with a marble mortar and wooden pestle - not otherwise. By the way, the verb pestare in Italian means “to trample, grind, crush” (compare with the Russian pestle), hence the name “pesto”. But if time is precious to you, you can use a blender or mixer.

Classics and improvisation

Considered a classic, Pesto alla genovese (Genoese pesto) is made from basil grown around Genoa, salt, pine seeds, garlic, Ligurian extra virgin olive oil and hard sheep cheese. But this, of course, is not the only recipe pesto found in Italy. For example, in Sicily they prepare Pesto alla siciliana - without nuts, but with tomatoes. And in the area of ​​​​the Gulf of Naples they prefer Pesto alla trapanese - with sun-dried tomatoes and almonds, but no cheese.

Pesto can also be made with walnuts, hazelnuts, peanuts, arugula, spinach, dill or mint... So don't be afraid to break with tradition! first pressing.

What is it eaten with?

Any pesto pairs perfectly with the most different types Italian pasta and ravioli. Try! Pesto magically transforms a completely ordinary side dish into a delicious standalone dish: you can serve rice and vegetable mixes steamed.

It is also worth baking fish with pesto sauce, for this Italians most often use cod and salmon, - it will turn out very tasty.

Cod with pesto sauce. Make pesto with arugula and purple basil. Take 500 g cod fillet. Lightly grease a baking dish with vegetable oil. Salt and pepper one side of the fillet, then place in a tin. Brush the top side with pesto. Place the mold in an oven preheated to 200°C. After 15 minutes, the fish is ready.

In pesto, meat chops or turkey. Meat or poultry baked in the oven in foil can be safely made the main dish on holiday table! Grilled lamb will be tender and juicy if you coat it with pesto before cooking. Yes, and dried pork under it will sparkle with new shades of taste.

Of vegetables, the sauce is best combined with eggplant and bell pepper, especially if it's pesto with tomatoes. Another traditional Italian yummy where pesto is indispensable is multi-layered vegetable pie, each layer of which is smeared with magic sauce.

Vegetable pie with pesto. Take the classic pesto sauce, 1 red onion, a glass of green peas, 2 carrots, 1 zucchini, 50 g of parmesan and 400 g of ready-made puff pastry. Cut the zucchini into half circles, the onion into half rings, and the carrots into circles. Roll out the dough into a 3 mm thick layer. Make frequent punctures on it with a fork. Lay out the vegetables in layers, brushing each with pesto. Sprinkle the top layer with grated cheese and bake in a preheated oven at 190°C for 20 minutes.

Pesto is often used in canapes, sandwiches and sandwich cakes, as well as in pizza with tomatoes, ham and cheese. spinach risotto, warm salad with seafood - all this would not be so tasty without pesto. In Italy, they even put it in soups!

You can also simply spread pesto on a slice of fresh bread. But before you try, enjoy the spicy flavor coming from such a sandwich, that's part of the fun too!

You have already seen that there are a lot of pesto recipes. Be sure to try them all to choose your favorite.

It is believed that pesto has been known since the time of the Roman Empire, but the first documentary evidence of the preparation of this sauce dates back to 1865.

With their sauce, they even organized the world championship in the preparation of Genoese pesto! Interestingly, along with professional chefs, amateur cooks participate in this competition.

V different countries In the world there are delicious, but rather strange analogues of Italian pesto. For example, in French Provence they prepare pistou sauce (French pistou), which usually does not contain nuts. Austrians love pesto pumpkin seeds, and in Germany, wild garlic is used instead of basil.

Italians always include pesto in their wedding menu, because pesto is not only a symbol of a rich table, but also simply good sign for newlyweds!

green pesto

Ingredients

Basil - 60 g



Grated sheep cheese - 2 tbsp. spoons

Garlic - 2 cloves



Olive oil - 100 ml

Salt - to taste

Grind pine nuts (or pine nuts), garlic, cheese in a blender or with a marble mortar.

Add salt and gradually dilute the resulting mass with cold-pressed olive oil to the consistency of sour cream.

Green pesto is considered a classic. It is ideal with all types of pasta, minestrone or risotto. Green pesto better than others will emphasize the taste of caprese - a classic Italian starter from mozzarella and tomatoes.

red pesto

Ingredients

Basil - 20 g

Pine seeds or pine nuts - 3 tbsp. spoons

Garlic - 2 cloves

Grated parmesan - 3 tbsp. spoons

Dried tomatoes - 100 g

Capers - 1 tbsp. a spoon

Balsamic vinegar - 1 tbsp. a spoon

Olive oil - 100 ml

Salt - to taste

In a blender (on low speed), grind the basil, pine nuts or pine nuts, garlic, cheese and sun dried tomatoes. Add capers and balsamic vinegar. Thin to desired consistency with olive oil.

Red sauce is great not only for pasta, but also for tender cream cheese. It will perfectly complement the taste of meat cooked on coals, as well as baked vegetables, especially eggplant.

yellow pesto

Ingredients

Basil - 20 g

Pine seeds or pine nuts - 3 tbsp. spoons

crushed walnuts- 1 tbsp. a spoon

Garlic - 2 cloves

Grated parmesan - 3 tbsp. spoons

Ricotta - 150 g

Olive oil - 100 ml

Salt - to taste

Grind basil, pine seeds, walnuts, cheese, ricotta in a blender, add salt and olive oil.

Yellow sauce makes the taste unique vegetable soups(pumpkin, carrot, with sesame and ginger), and in the recipe of the famous avocado cream soup, it is completely irreplaceable.

purple pesto

Ingredients

Rucola - 100 g

Purple basil - 2 sprigs

Pine nuts - 2 tbsp. spoons

Garlic - 1 clove

Olive oil - 1 tbsp. a spoon

Melted butter- 1 tbsp. a spoon

Salt - to taste

Grind arugula, basil and garlic in a blender. With the blender running, pour in the olive oil. Add melted butter, stir and sprinkle with pine nuts.

Purple sauce goes well with fish and seafood. Even an ordinary potato baked with pesto will become unusual. It is also used in the manufacture of baked mushrooms with spinach.

I love coockie so much! Some dishes require great culinary skills and certain knowledge. But I prefer to cook light and undemanding dishes. The ones where you can let your imagination run wild. And with a variety of sauces and dressings on hand, you can experiment to your heart's content! I'll tell you about the sauce, which comes from sunny Italy, from the city of Genoa. Namely, about the pesto.

What are the ingredients in pesto sauce?

I think everyone has heard of this sauce. classic pesto called "genovese", it is distinguished by a bright and saturated green color. His main ingredients are:

• olive oil(this is the basis of the sauce, so we only choose best product);
• fragrant spices such as basil, parsley, cilantro, rosemary, oregano, arugula, or spinach.

It should be mentioned that real olive oil must be obtained thanks to mechanical (cold) pressing. Produced in this way, the oil retains the natural aroma, taste, and most importantly - all the benefits of olives.

The whole secret of greenery is that it must be fresh. It must be finely chopped using a mortar or blender.

Another option pesto sauce, which is successful all over the world, is called "rosso". The basis, of course, is Provence olive oil, and sun-dried olives give the red color to the sauce. tomatoes.

TO classical components pesto sauces include:

• cedar, almond or walnut nuts;
• parmesan cheese or any other of your choice hard cheese(it will make the sauce more homogeneous);
• citrus juice(you can experiment and add grapefruit, lemon or orange juice);
• garlic, salt, pepper or any other spices of your choice;
• avocado, ginger, mango become an original touch and make the sauce unique.

What do you eat pesto with?

It is very convenient to prepare the sauce and store it in the refrigerator. He will come to the rescue if guests unexpectedly rush in.

simple vegetables, served on the table with pesto sauce, will be excellent cold snack. And cutting fresh tomatoes, tender cheese mozzarella and adding a little sauce, you get a classic dish Italian cuisine – salad "caprese". And do hot appetizer- easy peasy! Simply warm up the pesto-dried bread slices in the oven and "bruschetta" ready.

Thanks to the bitter taste of greens and slight sourness, the pesto sauce will become great addition for:

• pasta, lasagna and more dishes from pasta;
• puree from potatoes, cauliflower or pumpkin;
• meat, poultry dishes;
• seafood(mussels, octopus, squid and shrimp);
• bean dishes, such as peas, beans or chickpeas;
• rice dishes, especially for risotto;
• vegetable stew.

I advise you to marinate the meat in pesto before cooking. Greens will give the meat a unique taste! It can become your signature culinary secret.

Benefits of pesto sauce

According to the recipe, the sauce is prepared only from fresh ingredients, not passed heat treatment. This allows us to say that it contains enough a large number of vitamins and microelements, among which:

• calcium;
• potassium;
• magnesium;
• phosphorus;
• zinc;
• copper and many others.

Sauce Pesto brings great benefits the human body! It stimulates the immune system, reduces the amount of bad cholesterol, removes toxins and, in general, improves the functioning of the digestive system.

Although pesto is a fairly high-calorie sauce, this does not prevent it from being a welcome guest on the table of a housewife who watches her figure. After all, calories are only healthy fats! The consumption rate is approximately one to two tablespoons a day.

If you are buying a ready-made product in a store, read compound as carefully as possible. Avoid unnecessary preservatives and do not forget about individual intolerance products.