Pesto is a sauce originating from Genoa, Liguria, one of the regions in Italy. The original recipe for this sauce consists of crushed garlic, basil leaves and European pine nuts mixed with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from goat’s milk).
The name pesto is taken from the word pestâ (Italian: pestare) which means it is pounded or crushed. Referring to the method of making traditional pesto where the ingredients are ground using wood mortar in mortar.
Pesto is commonly used as a mixture of pasta, with added green vegetables or potatoes. Besides this sauce is also delicious as a pizza sauce with seafood topping. Because the name pesto in general means that everything is crushed then there are many other pesto variations, both modern and traditional. Some added cheese and some versions without cheese. Likewise with the use of pine seeds, as well as pesto in Provence where sometimes they do not use cheese at all and for the traditional version do not use peanuts, this is because pine trees do not grow in the area. Another thing with pesto alla siciliana, this Sico pesto uses tomatoes, almonds instead of pine nuts and a little basil leaves. Other types of pesto also use paprika and black pepper to produce a sauce that is more tasty and spicy.
Below I give a few recipes and some pictures. hope you are inspired.
Quick & Easy Pasta Recipes Pesto
- 1/4 cup chopped walnuts
- 3 cloves garlic minced
- 2 cups coarsely chopped arugula stems included
- 1/4 cup coarsely chopped fresh basil
- 1/2 cup olive oil
- 1/3 cup grated Parmesan cheese
- salt to taste
- 1 pinch cayenne pepper
- 1 16 ounce package dry pasta
- Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
- Stir the Parmesan cheese, salt, and cayenne into the pesto
- Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
- Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.