PestoPesto is a sauce originating in Genoa in the Liguria region of northern Italy, and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep's milk).
Traditional Method of preparation:Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar, covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use.
Accompaniments:
Pesto is commonly used on pasta, traditionally with Mandilli de Sæa,trofie or trenette. Potatoes, sun dried mushrooms, little green beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. It is sometimes used in minestrone. Pesto is sometimes served on sliced beef tomatoes and sliced boiled potatoes.
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Recipe for Pesto Link 1 Link 2 Link 3
