Pesto sauce is one of the typical sauces of Italian gastronomy, specifically born in Genoa, and is one of the most chosen sauces to accompany pasta and pizza dishes, among others. We show you how to make pesto sauce, Italian sauce.
An authentic pesto sauce brings great flavor to the dish and also turns out to be very aromatic. Basil leaves give it a fresh flavor and an aroma that does not go easily, so it is simply exquisite.
This sauce combines perfectly with a wide variety of dishes, although we always associate it with pasta dishes or some pizzas that have a little dressing. The reality is that you can also find it with fish like salmon or simply spread it on a toast of crispy bread.
Yes, the less beautiful aspect of this sauce is its cost. It takes a lot of pine nuts to make it and, as for all the recipes, the better the quality of the ingredient the better it will be the final result.
That said, as you will see in the recipe, homemade pesto sauce has no complexity in its elaboration and you can do enough to save it later.
History of Pesto
Pesto is an easy to recognize sauce if you know the smell of basil for its fresh aroma, but also the green color will give us clues quickly.
This sauce originally derives from the Provençal sauce, which is based on olive oil and crushed garlic. In contrast, pesto sauce Adds one more ingredient to Provence sauce which is freshly chopped basil, but I also have to tell you that there are variations like everything in the kitchen!
An example is the red pesto, which has as ingredients base the olive oil, a dried fruit (pine nuts, almonds, walnuts) and a fresh herb that in general is the basil. Then, on these base ingredients, garlic is usually added, although other times we choose dried tomatoes or other herbs such as parsley.
The origin of this sauce, now so popular all over the world, is a bit diffuse as it belongs to the very roots of the Mediterranean culinary tradition. This particular variety of salsa was believed to have emerged in Genoa and spread rapidly through northern Italy. For a long time it was called this Genovese pesto sauce.
In Sicily, Trapani, there is a slightly different pesto from the original recipe. Instead of pine kernels, almonds are used and tomatoes are added without the skin. The influence of the Genoese sailors seems to have carried this sauce up there, where it readapted to the ingredients of local production.
How to make pesto sauce: ingredients
You do not need to cook this sauce and, due to its high olive oil content, can be stored for a long time in the refrigerator.
We leave an easy recipe to make pesto sauce (the Genovese style):
- 1 sprig of fresh basil, (about 50 grams)
- 3 cloves of garlic
- 4 tablespoons of pine nuts
- 1/2 glass of olive oil
- 100 grams of freshly grated Parmesan cheese
- 25 grams of freshly grated sheep’s milk cheese
- A pinch of salt and pepper
– Difficulty: Easy.
How to make pesto sauce: preparation
- Crush the washed basil leaves, peeled garlic, a pinch of salt, a few touches of pepper, and the pine nuts until you get a creamy paste (to control, if you like less crushed, you can only give a touch with the processor).
- Add part of the amount of olive oil and mix well with the blender. Add the rest of the oil little by little while stirring until the sauce is homogeneous and creamy.
- Then add the cheese ralladosy stir, if possible with a wooden spoon.
- Try salt and pepper in case you have to add it.
- Serve cold on the hot pasta and store in the fridge in a glass jar for storage.