Pesto – according to wikipedia, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, parmigiana-reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep’s milk), all blended with olive oil.
Pesto also means anything that is made by pounding. Traditionally pesto is made by crushing all the ingredients in the mortar and pestle. It gives a nice aroma, texture and taste to the sauce.
I have made pesto in the mini food processor. The sauce should be grounded coarse. The basil, garlic, and nuts are all processed together and then Parmesan cheese is added to it. The olive oil is gradually added while churning the ingredients. The pesto is then filled in an air tight jar and covered with a layer of extra virgin olive oil. Pesto can be refrigerated for a week and can be frozen for later use.
Pesto is commonly used in pastas. Besides, it can be used in salads, rice, sandwiches or garlic pesto bread. I have made whole wheat garlic pesto bread and it was very awesome. You can check my recipe by just clicking whole wheat garlic pesto bread. Try to keep this sauce handy at home and use it in different preparations. The pine nuts are a bit costly and are not available at many places. So you can use walnuts, cashewnuts or almonds instead. Walnuts will give almost the same taste.
- In a food processor or mixer jar put together basil, pine nuts, garlic, lemon, black pepper, salt and a tablespoon of oliveoil.
- Grind them together adding olive oil at a little interval.
- Add cheese and a little olive oil and blend well.
- Pesto is ready.
- Drizzle olive oil and serve.