We can identify two main types of pesto:
- the pesto from the western coast , more robust and known as Genoese pesto
- the pesto from the Riviera di Levante , more delicate due to the smaller quantity of garlic
What does pesto contain ? The basil pesto recipe follows the consortium's specifications, which state the essential ingredients are:
- basil
- garlic
- pine nuts
- pecorino
- Parmesan cheese
- extra virgin olive oil
- coarse salt
- any nuts
To prepare it, tradition calls for a marble mortar with a wooden pestle .
According to the traditional recipe, the procedure consists of placing the garlic in a mortar.
But how much garlic should you use? You should count one clove for every 30 basil leaves (in the Riviera di Levante, it's every 40 leaves, as the flavor is more delicate).
After crushing the garlic, add a few grains of coarse salt and then gradually the leaves, which should be pressed rather than crushed to allow the aromas to come out better.
Gradually the leaves will release a green liquid : it's time to add the pine nuts, strictly Mediterranean, and possibly some walnut kernels.
Finally, it's time for grated cheeses: the quality must be DOP and the maturation neither too young nor too advanced.
Finally it's time for the extra virgin olive oil, which should be added drop by drop.
How do you prevent basil from oxidizing during the process? Processing should be very quick but not too vigorous: after a few attempts, you'll know how to use the right amount.
The end result will be a creamy sauce that can be stored in the refrigerator for a few days.
What pasta to eat with pesto ?
Tradition has it that pesto is the sauce of choice for certain types of pasta: trofie, trofiette, trenette, mandilli de saea (in Genoese dialect, they are silk handkerchiefs: lasagna), and minestrone.
We recommend trying our line of artisanal pasta, which will satisfy all tastes!
Fun fact: Did you know that pesto is also popular on the French coast? There, it's called pistou .
Homemade pesto pasta recipe
How to make homemade pesto ?
By following this very simple procedure, you will get guaranteed results.
Ingredients for 4 people:
- 25 basil leaves
- 1 clove of garlic
- coarse salt
- a handful of pine nuts
- 1dl of extra virgin olive oil
- 20g grated Parmesan cheese
- 20g grated Pecorino Romano cheese
Procedure:
- Clean the basil leaves with a damp cloth (do not wash them) and crush them in a mortar with the peeled garlic clove and salt to taste.
- Reduce the ingredients and obtain a cream.
- Add the pine nuts, toasted over low heat for a few minutes, and continue pounding.
- Mix with a wooden spoon and add the extra virgin olive oil, when it has been completely mixed it is time for the cheeses.
- Once finished, we recommend using the cooking water to thin out the pesto and make it creamier. You can also add creamy cheeses if desired.
Now let's get to the preparation of traditional pasta and pesto !
For 4 people, consider approximately 320g of pasta cooked in plenty of salted water and drained al dente.
Season it with a drizzle of extra virgin olive oil and leave it to cool on a cold surface in a bowl.
Separately, dilute 6 tablespoons of pesto with two tablespoons of boiling cooking water.
Season the pasta with the pesto and 4 tablespoons of extra virgin olive oil.
The doses are indicative, if you ask us how much pesto to use for 100g of pasta we recommend you go by eye and to your taste!
For this recipe, we recommend using Blend oil because it is fruity and light, and pairs perfectly with the aromas of basil that are released during processing.
What tool do you use to make pesto ?
Traditionally, as mentioned above, a mortar is used : a concave container made of stone, wood or porcelain and equipped with a pestle.
The pestle should always be used with a rotary motion.
The mortar must be made of marble because a wooden one tends to absorb flavors and is not suitable for using oil.
But if you don't have a mortar at home, what can you use?
The most immediate alternative is a food processor where you will insert all the ingredients in the same order.
Light green pesto is typically made with a mortar and pestle, because the blades of food processors tend to darken the pesto when heated.
A little trick can be to leave the blades in the freezer for a few hours before using them.
To store pesto , once made and poured into airtight containers, it can be used for up to 3-4 days.
Alternatively, you can freeze it in convenient single-serving portions and defrost it when needed.
Instead of pine nuts (against tradition), you can experiment and use other types of dried fruit: almonds, pistachios, cashews.
How to use pesto in the kitchen: ideas
Not just with pasta: pesto can be used in endless ways to enrich recipes and make them unique!
Here are some creative ideas for using pesto in the kitchen:
- in addition to minestrone or a summer gazpacho
- as a condiment for risotto: just add it at the end of cooking together with the grated cheese
- As a vegetable condiment: Pesto can be used to flavor grilled, steamed, or baked vegetables. For example, it can be spread on slices of eggplant, zucchini, tomatoes, or peppers.
- as a condiment for meat or fish before cooking or spread on meat or fish during cooking to flavor them.
- as a condiment for croutons or bruschetta
Pesto: all the variations
It's called pesto because it's made by crushing it, and in general, this term refers to crushed or blended vegetables, flavored to taste, and then always seasoned with quality extra virgin olive oil.
So there's plenty of room for all the possible variations based on the vegetables you have at home and in some cases it's possible to omit the grated cheese (thus creating a vegan version of pesto):
- artichoke pesto
- eggplant pesto
- citrus pesto
- black cabbage pesto
- Sicilian pesto
- broad bean pesto
- asparagus pesto
- sun-dried tomato pesto
- arugula pesto
- black olive pesto
- spinach pesto
Get inspired by the vegetables you have on hand and improvise by adding grated cheese, dried fruit to taste, and the ever-present extra virgin olive oil!
