Information about Pesto

Pesto alla genovese is made from basil leaves...

...and pine nuts...

... which are ground up with the other ingredients.

Pesto Cavatappi.

"Fettuccine di Pesto alla genovese"

Pesto (italian pron. /'pesto/, genoese pron. /'pestu/, contracted past participle of pestâ: "to pound, to crush," in reference to the crushed herbs and garlic in it, from Latin root of pestle) is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese).

At least one other well-known variant exists, the pesto alla siciliana, a sauce from Sicily similar to the basic Genoese pesto recipe with the addition of tomato and much less basil.

Origin and ingredients

The ancient Romans ate moretum.

Pesto has been known, in various forms, since Roman times, and probably was imported from North Africa. Pesto, usually sold in small jars, is commonly available in stores in green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a 'generic' or 'cheaper' brand.

Pesto alla genovese in its classic basic form has PDO Genoese basil, salt, garlic, Ligurian extra virgin olive oil and Parmigiano-Reggiano and Pecorino Sardo cheeses. Many variants have been elaborated within the Genoese cuisine by adding extra ingredients like pine nuts, walnuts and curd or ricotta cheese. Pecorino Romano cheese can be used instead of the pecorino sardo cheese. The pine nuts are sometimes roasted for added flavor.

As the saying goes, the best possible pesto is made of basil grown in the greenhouses of the Genoa district of Pra. This original recipe is said to have originated with the Passalaqua family, which has resided in the region for generations.

In commercial lower quality pesto, cashew nuts or walnuts are often used instead of pine nuts, as they are less expensive and have a similar texture. Cheaper oils may also be used.

Pesto is commonly used on pasta, soups, crackers, and bread, though its use is not restricted to these as the sauce is highly versatile.

Variations

A slightly different version of the sauce exists in Provence, where it is known as Pistou. In contrast with the genovese pesto, pistou is generally made with olive oil, basil and garlic only: while cheese may be added, usually no nuts are included. Pistou is used in the typical soupe au pistou, a hearty vegetable soup with pistou flavour. The sauce did not originally contain basil, however. Instead, cheese and olive oil were the main constituents.

Other existing ingredient variations include: arugula (instead of or in addition to basil), black olives, lemon rind, coriander or mushrooms [1]. A German variety uses ramsons leaves instead of basil. In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as "Tallarin Verde" (literally "Green Noodles", from Italian tagliarini) is slightly creamier, uses spinach leaves and is served with potatoes and sirloin steak.

Digestive properties

Basil has been used as a treatment for coughs, skin diseases, and intestinal problems. The seed still finds use as a bulk-forming laxative and diuretic. [https://www.blueshieldca.com/hw/articles/hw_article.jsp;jsessionid=OQNWL0PUVSAOFJP3YYRCGN3F5XDCKITT?articleId=HWHN-3652007&fromTopics=all_topics] However, the composition of basil is affected not only by the chemotypes present in its many different varieties, but even by influences such as the time of day of harvest, which may explain contradictory and inconsistent reports that a too-generous helping of pesto may cause a temporary but distressing intestinal reaction in some people.

See also

• Moretum
• Chimichurri
• Corzetti

References

External links

• Pesto page