It is made with basil, olive oil, and Parmesan, and its historical origin is Northern Italy, specifically Genoa. Documentary evidence of pesto dates back to 1865, although locals claim the sauce has been prepared since the Roman Empire.
Classic Pesto alla Genovese is traditionally made in a mortar, where basil, salt, pine nuts, garlic, extra virgin olive oil, and Pecorino cheese are ground together with a pestle. Today, pine nuts are often replaced with walnuts or cedar nuts, and Pecorino cheese is substituted with Parmesan or Grana Padano.
Of course, you can buy ready-made pesto in small jars, but it’s far more satisfying to make it yourself. The recipe below offers the most universal and easy-to-make pesto at home. Pesto is a versatile condiment, perfect for pasta, bread, or as a dressing for fresh vegetable salads.
- 1/2 clove of garlic
- a large bunch of fresh basil, tough stems removed, chopped
- a small handful of pine nuts, lightly toasted
- 100 g grated Parmesan
- olive oil
- sea salt and freshly ground black pepper
In a stone mortar (or blender), combine the chopped basil, salt, and garlic. Pound until smooth, then add the pine nuts and continue pounding. Transfer the pesto to a bowl and mix in half of the grated cheese and olive oil.
Now comes the most important part: taste as you go. If it needs more salt, add some. Gradually incorporate more cheese and olive oil, tasting constantly, until the flavor satisfies you.
In a stone mortar (or blender), combine the chopped basil, salt, and garlic. Pound until smooth, then add the pine nuts and continue pounding. Transfer the pesto to a bowl and mix in half of the grated cheese and olive oil.
Now comes the most important part: taste as you go. If it needs more salt, add some. Gradually incorporate more cheese and olive oil, tasting constantly, until the flavor satisfies you.
