Al pesto is an Italian sauce or condiment that is traditionally made from crushed garlic, basil, pine nuts, grated hard cheese such as Parmigiano-Reggiano or Pecorino Romano, and olive oil. The name “pesto” comes from the Italian word “pestare” which means to pound or crush.
The Origins and History of Pesto
The origins of pesto sauce can be traced back to the city-state of Genoa in northwest Italy during the Roman era. In this coastal region, basil grew abundantly and the early predecessors of pesto were made by pounding basil, garlic, and walnuts or almonds in a mortar with a wooden pestle. Olive oil was later added to form a rough sauce. The dish originated as a means of preserving the abundant basil crop from the region.
The earliest known record of pesto appeared in 1870 when Il Cucchiaio D’Argento (The Silver Spoon), one of Italy’s first cookbooks, featured a recipe for “pesto alla genovese.” However, it was not until the 20th century that pesto became popularized and commercialized. After World War II, pesto began to spread across Italy and internationally as people migrated from Genoa. By the 1980s, pesto had become a staple sauce in restaurants around the world.
Etymology
The word “pesto” comes from the Italian verb pestare, meaning “to pound, crush, or stamp”. The use of the mortar and pestle gives pesto its name and its characteristic creamy texture. The original pesto recipes called for the ingredients to be ground and mashed by hand using a marble mortar called a macinino.
The Ligurian word pestâ also correlates to the English word “paste”, again referring to the pounding process which melds the ingredients into a paste-like sauce.
Ingredients in Pesto
While there are many variations, the classic recipe for pesto alla Genovese includes:
- Basil – Genovese basil has medium-sized leaves with a distinctive peppery flavor. It grows well in the Mediterranean climate.
- Garlic
- Pine nuts – Originally, pesto was made with locally grown walnuts or almonds but pine nuts became popular later on.
- Cheese – Parmesan and Pecorino Romano are most commonly used. The cheese enhances the flavor and gives the sauce its creamy texture.
- Olive Oil – High quality extra virgin olive oil is key. It binds and emulsifies the ingredients.
- Salt
Some modern pesto recipes may also call for Parmesan rind, lemon zest or juice, or herbs like parsley and mint for extra flavor. The ingredients can be adjusted based on personal tastes and availability.
The Making of Pesto
Authentic pesto alla genovese is made by hand using a mortar and pestle. The symbolic mortar and pestle can actually impact the flavor – a marble mortar is ideal as it stays cool while a wooden pestle is soft and can pound the ingredients gently to bring out their oils and aromas.
Here is the basic process for making pesto:
- Place garlic in the mortar and add a pinch of salt. Pound gently to break down and juices to start releasing.
- Add pine nuts and pound until they begin to cream. Pine nuts have a high oil content that helps with emulsion.
- Add basil leaves in batches. Pound and grind the leaves against the mortar walls to release flavor, oils, and juice.
- Mix in the grated hard cheese like Parmigiano-Reggiano. The cheese contributes flavor, saltiness, and texture.
- Slowly drizzle in extra virgin olive oil while pounding to reach the desired consistency. The oil should not pool but blend into the other ingredients.
- Season with more salt, pepper, or lemon to taste.
- Enjoy immediately or store in an airtight container topped with a layer of olive oil. Fresh pesto sauce keeps for a few days refrigerated or can be frozen for several months.
For a quicker pesto, a food processor can be used but the flavor is often inferior to the traditional mortar and pestle method. Go light on processing to avoid overheating the basil and garlic.
The Uses of Pesto
Pesto sauce is extremely versatile with a variety of culinary uses including:
- A flavorful coating or sauce for pasta, gnocchi or soups
- A topping for pizzas, bruschetta, crostini
- An ingredient or condiment in sandwiches and wraps
- A marinade, rub, or sauce for meats like chicken, beef, and fish
- A flavor booster in risottos, soups, stews, and casseroles
- A compound butter or sauce for vegetables like green beans, asparagus, potatoes
Here is a table with some popular recipes using pesto:
| Dish | How Pesto is Used |
|---|---|
| Pesto Pasta | Stir through hot cooked pasta for easy weeknight meal |
| Pesto Pizza | Spread over pizza dough before adding toppings |
| Pesto Chicken | Coat chicken breasts before baking or grilling |
| Pesto Potatoes | Toss roasted or mashed potatoes with dollop of pesto |
If you have leftover pesto, it can also be used:
- As a dip for bread, crackers, or vegetables
- As a flavoring in dressings, dips, spreads
- As a compound butter
- As a sauce for seafood like shrimp and scallops
- As a unique flavor for hummus, guacamole, and baba ganoush
Pesto Variations
While pesto alla genovese is the original, many regional variations have developed over time:
Pesto Rosso
Uses sun-dried tomatoes in place of pine nuts for a deeper, more robust flavor.
Pistou
A French version without pine nuts that adds Parmesan and often tomatoes.
Trapanese Pesto
Includes garlic, basil, tomatoes, and almonds – popular in Sicily.
Calabrian Pesto
Spicy version with bell peppers, tomatoes, and chili peppers.
Sicilian Pistachio Pesto
Made with pistachios instead of pine nuts.
Arugula Pesto
Substitute peppery arugula for the basil.
Ingredients can be adapted based on region, season, and personal preferences. As pesto spread, home cooks experimented with local ingredients like parsley, cilantro, kale, mint, sunflower seeds, walnuts, and pecans in place of basil or pine nuts.
Storage and Shelf Life of Pesto
Fresh pesto has a relatively short shelf life because of the basil and garlic. Properly stored pesto will last:
- 1-2 days at room temperature
- 1 week refrigerated
- 2-3 months frozen
For storage, place fresh pesto in an airtight container with a layer of olive oil on top to prevent oxidation. For longer freezer storage, pesto can be frozen in ice cube trays for easy use.
Pre-made pesto bought in jars typically has a longer shelf life, lasting 1-2 months unopened or refrigerated after opening. Check manufacturer instructions for exact shelf life.
Is Pesto Gluten Free?
Pesto is inherently gluten-free if made according to the traditional recipe. However, some commercial pesto sauces may contain ingredients or thickeners with gluten such as wheat flour or pasta water. Check labels carefully if avoiding gluten.
Can Pesto be Vegan?
Traditional pesto contains cheese and is not vegan friendly. However, delicious dairy-free pesto can be made by omitting the Parmesan and using nutritional yeast or nuts for a creamy texture. Almonds, cashews, and macadamia nuts work well. Vegan pesto has a shorter shelf life than dairy-based versions.
Nutritional Value of Pesto
Pesto is packed with nutrition coming from the core ingredients:
- Basil – Great source of vitamin K. Also provides vitamin A, vitamin C, iron, calcium, and antioxidants.
- Olive Oil – Good source of healthy monounsaturated fats and vitamin E.
- Pine Nuts – Rich in vitamin E, iron, manganese, zinc, and magnesium.
- Garlic – Provides manganese, vitamin C, vitamin B6, and selenium.
- Cheese – Parmesan is high in calcium and protein. Also contains phosphorus, zinc, vitamin A, and vitamin B12.
Pesto makes a flavorful addition to dishes while boosting nutrition. However, the high fat and calorie content means portions should be enjoyed in moderation.
Conclusion
Pesto alla genovese is a luxurious basil and nut sauce hailing from Italy’s Ligurian coast. The name comes from the Italian word “pestare” meaning to crush or pound, reflecting its traditional preparation method. While the classic recipe calls for basil, pine nuts, garlic, olive oil, and Parmesan, pesto is open to adaptations based on region or personal tastes.
Beyond a sauce for pasta, pesto can flavor and elevate everything from pizza and sandwiches to meats, seafood, and vegetables. With its short shelf life, pesto is best made fresh and enjoyed immediately. Homemade pesto also surpasses most store-bought varieties. This vibrant green sauce infuses dishes with the essence of summer and the Mediterranean.