Pesto genovese

There are many types of pesto. The most known is the green one, known as pesto Genovese. It is a dressing used for many Italian dishes. There is a red one, that includes tomato and is known as pesto Siciliano.

The recipe is:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/3 cup pine nuts or walnuts
• 1/2 cup extra virgin olive oil
• 3 medium sized minced garlic cloves,
• Salt and freshly ground black pepper (some people prefers not to add black pepper)

The origins of pesto

The history of Liguria is linked as much to basil as to the Mediterranean Sea. Basil has been used by all the Mediterranean people since the Romans’ age. The best place to grow basil is just outside Genoa city, the strip of land going from Pra to Pegli, facing the sea and with a special microclimate and adequate soil. The origins of pesto are not well known, but some documents found in Genoa’s archives talk about a dressing called “battuto d’aglio” (battered garlic) that comes from XVI century. This special dressing is worldwide known, but not everybody is aware of its strong links with the image of Liguria and Genoa. This is the real pesto, without surnames, but to make sure that you are going to get it in a restaurant, ask for “pesto Genovese” o “green pesto”.

Rachel Edelman is going to show us how to make pesto:

Nevertheless, the traditional method of preparation of pesto is with a marble mortar and the wood pestle. Even nowadays it is considered the best way of making pesto at home.

Utensils to make pesto