History of Pesto
Pesto sauce originated in the city of Genova, located in the Liguria region of Italy. The name “pesto” comes from the Italian word “pestare,” which means “to crush” or “to shape.” This is because the sauce is traditionally made using a stone mortar and pestle, where all the ingredients are crushed together to create a smooth paste.
While its origins may date back to the Roman era, the current recipe for pesto sauce became popularized in the 19th century.
In Liguria, pesto sauce is typically served with trofie, a short and twisted pasta that perfectly captures the sauce in its folds.
Pesto sauce is also a great option for vegetarians, providing a source of healthy fats and antioxidants thanks to the fresh basil and olive oil.
The best pesto recipe
Pesto is a sauce made from fresh ingredients such as basil, garlic, pine nuts, pecorino or Parmesan cheese, and olive oil.
Basil
This herb is commonly used in Mediterranean cuisine as an aromatic. It has shiny, green leaves with a slightly sweet and spicy flavor.
Parmigiano
This Italian cheese is hard and aged, with a strong, salty flavor, made from cow’s milk. It’s commonly used in many Italian dishes, such as pasta and pizza.
Pine Nuts
Pine nuts are edible seeds that are found inside the cones of specific pine tree species. They are packed with protein, healthy fats, and minerals, making them a nutritious choice.
Garlic
Garlic is a plant that’s commonly used as a seasoning in cooking, thanks to its unique flavor and aroma.
Variations
While this is the traditional recipe, there are many variations of pesto sauce.
Many chefs and cooking enthusiasts have tested this recipe with different ingredients, including sun-dried tomatoes, arugula, spinach, and even avocado.
Do you know of any other variations? Share your thoughts with us in the comments section.
