If you love the rich, creamy flavor of pesto, you’re not alone. This delicious tangy sauce has been enhancing the flavor of food for a very long time. From pastas to pizzas to breads and more, pesto is a common go-to ingredient in Italy and elsewhere. Let’s explore the history of this delicious food and how it continues to dress up so many dishes worldwide.
Where it began
It’s believed that pesto was first used by the Romans. These ancient people made a similar sauce that was produced by crushing garlic and mixing it with cheese, herbs, olive oil, salt, vinegar and, occasionally, pine nuts. The resulting paste is mentioned in writings about Roman cuisine. Pesto appeared again in Italian kitchens in the city of Genoa during the Middle Ages, when an almost identical recipe was used.
The word “pesto” is Italian in origin, coming from the verb pestâ, which means to crush or pound. Typically, ingredients were ground up using a marble mortar and wooden pestle. Interestingly, basil first showed up as one of the main pesto ingredients in the 1850s. This aromatic herb was cultivated in certain regions in Italy and France. In America, a published recipe for pesto in 1928 suggests adding butter and cream to the sauce. Nevertheless, over the years traditional pesto has survived despite the emergence of other variations.
An Italian favorite
In Italy, pesto is featured in a range of dishes, where it adds interest and a terrific taste. The unique flavor of pesto normally comes from the variety of basil grown in Genoa in the Ligurian region. Pesto is commonly mixed with short pasta, a dish called trofie, that is traditional fare in this part of Italy. Once the pasta is cooked, the same pot is typically used to boil potatoes and string beans that are added to the meal. Of course, that’s not the only way Italians appreciate their pesto.
The country’s inhabitants layer pesto in lasagna, add it to potato gnocchi, and use it as a minestrone topping. It’s not unusual to find pesto combined with tomato sauce to enhance the flavor of pasta. Italians favor fish fillets with a pesto topping. In addition, other pesto recipes have made their way into Italian cookery, such as a Trapani-style that includes sun-dried tomatoes and almonds rather than pine nuts.
With respect to pesto made with the traditional ingredients of garlic, basil, parmesan cheese, olive oil, and pine nuts, a competition is held every two years where 100 pesto-making participants are assessed by local and international judges. There is also a move afoot to have pesto alla genovese recognized by UNESCO for its cultural heritage.
Pesto variations
There are many variations of the original pesto recipe with a range of tantalizing ingredients. Each one is delicious, and that’s a great reason to try out new varieties in the kitchen. For example, in Provence, pesto usually doesn’t have cheese as an ingredient and may include breadcrumbs or almonds. There is a lovely sauce enjoyed in Sicily that requires less basil, switches pine nuts with almonds, and incorporates fresh tomatoes. It’s sometimes referred to as pesto rosso or red pesto.
Around the world, you’ll discover that pesto is made with quite an assortment of ingredients. Pine nuts may be replaced with virtually any type of nut available, ranging from almond, Brazil, or cashew to pecan, peanut, and pistachio. When it comes to herbs, coriander, dill, mint, or parsley might be incorporated or even a leafy green vegetable like kale. The key is to find local ingredients and ground them up with garlic, olive oil, hard cheese, and salt for a pleasing paste.
Enjoyed around the world
Indeed, pesto is loved by cooks in many countries due to its incredible flavor and amazing versatility. While pasta prepared simply with pesto is one of the more common dishes that grace dinner tables, this sauce is used in an endless variety of recipes. It all depends on the type of local cuisine, the ingredients you have on hand, and the imagination of the cook.
One case in point is how pesto appears in Peruvian cuisine. Italian immigrants from Genoa introduced the inhabitants of Argentina to pesto when they arrived in the country in the 19th century. Today, there is a Peruvian variety of pesto called tallarines verdes or green noodles. It has a somewhat creamier consistency than traditional pesto. This recipe doesn’t include pine nuts since they are difficult and costly to obtain in this part of the world. It may also replace olive oil with the more available vegetable oil and incorporate spinach. This pesto variety is used as a topping for steak and potatoes.
In conclusion
In short, pesto has had a long and delectable history in Italy and beyond its shores. No matter how you enjoy your pesto, you’re in good company with cooks everywhere.