Pesto recipe is originated from the Genoese word which means ‘to crush’ and it is a sauce used from the 16th century by crushing garlic, basil and pine nuts blended with parmesan cheese and olive oil.
It was first invented in Genoa, Italy. In ancient times, Romans used to eat the same kind of paste but called by a different name as Moretum and in this, the main ingredient basil was missing.
Pesto recipe can be frozen for later use when kept in a tight jar in the refrigerator for a week. It is usually eaten with pasta with some boiled potatoes and string beans.
There are many variations of pesto recipe and is used commonly as a spread or dip, salad dressing, and garnish with steak, poultry, or fish. It can be easily made at home with the help of a marble mortar having some texture inside.
This recipe requires more physical work, but it is surely worth it. When all the ingredients are smashed together, it gives a delicious taste to the tongue and satisfaction to the soul.
Let us check the recipe to make fresh basil pesto:Print
- Garlic cloves – 4 peeled
- Kosher salt – ¼ tsp.
- Basil leaves – 1 large bunch
- Pine nuts – 3 tbsp.
- Parmigiano-reggiano – 2 ounces
- Extra virgin olive oil – ½ cup
- Crush garlic cloves in the marble mortar until it becomes a paste
- Now put few basil leaves into the mortar and crush it
- In a batch put all remaining basil leaves and crush and paste until it becomes a thick paste
- Add pine nuts to the paste and crush it in the marble mortar
- Now add Parmigiano-Reggiano into the paste and again crush it until it becomes a thick paste
- At last, add extra virgin oil and kosher salt and give nice mix or stir to the paste
Delicious pesto recipe is ready to eat with pasta or bread.