2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pesto Genovese originates from the fabulous Italian region of Liguria - the crossroads and meeting point of many cultures since ancient times.
Liguria is located on the coast, and in the past there was a large port, which was a port for hundreds of ships from around the world. That is why the recipe for pesto genovese includes so many different elements - basil and olive oil from Italy, pine nuts from India, sea salt.
The Ligurians cultivate their passion for pesto and its main ingredient, fresh broad-leaved basil, called basilico by the Italians. Although they make extensive use of all fresh herbs and leafy vegetables in their kitchen, basil inspires them the most. In Liguria, pesto is everywhere: at home, in fine restaurants, in pizzerias, in pubs, in shops.
Every home and every housewife prepares pesto in their own way, so there is no single original recipe for this delicious sauce.
To everyone's surprise, the unique taste of pesto is due not so much to the ingredients that are already available around the world, but to the proportions between them and the specific method of preparation.
The name of the sauce comes from its preparation with a hammer (pestello) in a mortar. And with a boxwood hammer in a marble mortar. This is what tradition dictates.
Because again, according to her commands, basil should not come into contact with a metal blade, because it darkens the leaves. In addition, the gradual and slow mashing with a hammer most fully releases and expands the taste of basil leaves.
Italian hosts are known for preparing everything by eye. But in order to still have some guidelines in the proportions, here is what is needed for 4-5 servings of pesto genovese: 3 bunches of basil, 1 clove of garlic, 1 tablespoon of pine nuts, 1 tablespoon of pecorino cheese, 1 tbsp. l. parmesan, 5 tbsp. olive extra virgin, a pinch of salt and, if desired, a pinch of black pepper.
A little away from the traditions are all the other variations of the pesto. And they are really many: pesto of dried tomatoes, with different types of nuts, with capers and anchovies, with arugula.
The options are really varied and range from saturated with the aroma of garlic and basil sauce to very light versions with sour cream or ricotta cheese, suitable for garnishing fish and vegetables.
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The word pesto means grinding. Pesto is one of the most popular sauces in Italian cuisine. There are many different sauce recipes that vary according to every taste. In Liguria, basil is grown year-round in greenhouses, although in most cases, late spring is considered the season for the best harvest.
