Tony Zentgraf
Pesto the Versatile Ingredient
Basil Pesto is a great ingredient that has many applications. Use it as a spread for a sandwich or panini, add it to a tomato sauce to boost the flavor, it is great as a base for pizza instead of red sauce or make a pasta dish. Pasta alla Genovese is a classic basil pesto pasta dish. Very easy to make and delicious.
Pesto – To Pound or Crush
The word Pesto literally means, “to pound or crush’ which gives way to a broad usage of the word. There are many different “pestos” out there. Sun Dried Tomato Pesto is a great pesto that is delicious as a sandwich spread, pizza topping or as a seafood pasta.
Origins of pesto reach back to Roman times where they used different variations of ingredients to make pesto. The first printed use of the word pesto goes back to the first century A.D.. The ancient poem named “Moretum”, meaning salad, has description of mixing ingredients by grinding and serving the ‘salad’ on bread.
Grow Your Own
Growing Basil from seed is a great way to have a surplus of herbs to make pesto all summer.
Classic Ingredients
Classic Pesto ingredients are basil, garlic, pinenuts, extra virgin olive oil and parmesan cheese.
Pesto Usage Today
Today Basil Pesto is most widely used for pasta dishes and toppings on pizza. But it also makes a great vinaigrette and as an addition to tomato pasta sauces to boost the flavor of a marinara whether it be store bought or homemade.
A classic pesto pasta dish is Pasta alla Genovese. Coming from the region of Liguria formerly Genoa, home of the Italian Riviera. This region neighbors the France region of Province where Pistou – the Cousin of Pesto, get the recipe here.
Ingredients for Pasta alla Genovese are pesto, potatoes, green beans, pasta and additional parmesan. Recipe to come…
Until then, enjoy this easy to make Basil Pesto recipe and try it with pasta and cream sauce or on your next sandwich or panini. 😎
Basil Pesto
Print RecipeEquipment
- 1 Spatula
- 1 Grater
Recipe Multiplier
Basil Pesto Ingredients
- 6 ea Garlic Cloves
- ½ cup Pine Nuts - Toasted and Cooled
- 4 cups Basil - Packed
- ¾ cup Extra Virgin Olive Oil
- 1 cup Parmesan Grated
Instructions
Making the Pesto
- In a food processor, add the garlic and toasted pine nuts (or toasted walnuts)Pulse to break mince.Scrape the sides in between pulses.
- Add the basil, two cups at a time.Pulse between the additions to break down the basil to fit the second two cups.
- Add the second two cups.Pulse to break down and scrape the sides to ensure all is getting incorporated.
- While the food processor is running drizzle in the olive oil.As the oil begins to incorporate stop about half way through and scrape the sides.
- While running add the remaining olive oil.Process until the pesto is well combined. about 30 seconds.
- Remove the lid to the processor, scrape the sides and top.
- Add the parmesan and pulse to incorporate. Scrape the sides as necessary to incorporate.
- Use the pesto immediately or freeze in ice cube trays.The pesto will keep in the refrigerator for 3-5 days. The top of the pesto may brown but can be mixed before use to brighten it up. Enjoy!
