Pesto, a delightful and fragrant sauce hailing from Italy, has won the affection of food lovers globally. This adaptable sauce is celebrated for its fresh, herbal flavors that invigorate a myriad of dishes. The foundation of pesto consists of fresh basil leaves, pine nuts, garlic, Parmesan cheese, and extra virgin olive oil, blended together to craft a sauce that epitomizes Mediterranean cuisine. Whether mixed with pasta, spread on sandwiches, or used as a dip, pesto enhances every bite with its distinct aroma and harmonious blend of ingredients. Let's dive into the traditional methods of making this sauce and explore the countless ways to enjoy this cherished culinary gem.
How to Make Homemade Pesto
Core Ingredients:
Basil: The essential ingredient providing a signature aromatic and herbal taste.
Pine nuts: Traditionally used, they add a rich, nutty flavor, often toasted for enhanced taste.
Garlic: Fresh cloves add a pungent, slightly spicy flavor.
Parmesan cheese: Provides a savory, salty taste and helps thicken the sauce.
Extra-virgin olive oil: Adds a smooth texture, richness, and fruity notes.
Salt and pepper: Used to taste, enhancing the overall flavor.
Simple Pesto Recipe:
Classic Basil Pesto Ingredients:
60g fresh basil leaves
60g pine nuts (or walnuts/almonds)
3 garlic cloves
60g grated Parmesan cheese
120ml extra-virgin olive oil
Salt and pepper to taste
Instructions:
Toast the pine nuts in a dry pan over medium heat until they turn lightly golden. This step is optional but can enhance the flavour of the nuts.
In a food processor or blender, combine the basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan cheese. Pulse or blend until the ingredients are well chopped and combined.
While the machine is running, gradually drizzle in the olive oil until the mixture reaches a smooth and creamy consistency. You may need to scrape down the sides of the container occasionally.
Taste the pesto and season with salt and pepper according to your preference. Adjust the seasoning as needed (a little lemon juice as well).
Transfer the pesto to a jar or airtight container and store it in the refrigerator. It can be kept for a few days, but it is best used within a week.
Uses: Pesto can be used as a sauce for pasta, spread on sandwiches or bruschetta, mix it into salads, or use it as a dip. It's a versatile and delicious addition to many dishes.
Pesto Variations
While traditional pesto is made with basil, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper, there are several variations of the recipe that incorporate different ingredients and flavours. Here are a few popular variations:
Sun-Dried Tomato Pesto: Replace some or all of the basil with sun-dried tomatoes packed in oil. The rest of the ingredients remain the same, resulting in a rich and tangy pesto with a deeper flavour profile.
Spinach Pesto: Substitute a portion of the basil with fresh spinach leaves. This variation adds extra nutrients and a mild, earthy taste to the pesto.
Rocket Pesto: Use arugula leaves instead of or in addition to basil. Rocket brings a peppery and slightly bitter flavour to the pesto, adding a unique twist.
Coriander Pesto: Replace basil with fresh coriander leaves. This variation provides a bright and fresh taste, ideal for those who enjoy the unique flavour of coriander.
Walnut Pesto: Replace the pine nuts with walnuts. Walnuts have a rich and slightly sweet taste that pairs well with the other ingredients in pesto.
Almond Pesto: Substitute pine nuts with almonds. Almonds give a slightly different nutty flavour and can be used in equal amounts as a one-to-one replacement for pine nuts.
Vegan Pesto: To make a vegan version of pesto, omit the Parmesan cheese or replace it with nutritional yeast for a cheesy flavour. Nutritional yeast is a common vegan substitute for cheese.
Wild Garlic Pesto: If you are a forager, or a keen foodie, you will know that in the spring wild garlic is available. Using the leaves of wild garlic adds a deep green oniony flavour and makes for a superb replacement to basil.
Storing Homemade Pesto
Homemade pesto typically lasts for around 5 to 7 days when stored in an airtight container in the refrigerator. To extend its shelf life, transfer the pesto to a clean, sealed jar and consider adding a thin layer of olive oil on top to prevent oxidation. Remember to always use clean utensils when serving or scooping the pesto to avoid introducing contaminants. The freshness and quality of the ingredients used can also affect the longevity of the pesto, so it's best to consume it within the recommended timeframe for optimal flavour and safety.
Renowned Pesto in Italy
Pesto Genovese: Pesto made with Genovese basil is a classic Italian sauce that originates from the region of Liguria, particularly the city of Genoa. It is one of the most well-known and beloved pasta sauces worldwide. The star ingredient of this pesto is Genovese basil. It has small to medium-sized leaves that are bright green in colour. The basil leaves are plucked from the stems and used to make the sauce. Genovese basil, also known as sweet basil or Ocimum basilicum, is a specific variety of basil with a distinctive flavour and aroma.
Difference Between Pesto and Pesto Genovese
The terms "pesto" and "pesto Genovese" are often used interchangeably, but there is a slight difference between the two.
Pesto: The term "pesto" refers to a general category of sauces that are made by blending fresh herbs, nuts, cheese, garlic, and oil. The word "pesto" is derived from the Italian verb "pestare," which means "to pound" or "to crush." Pesto can be made with various types of herbs, such as basil, parsley, or cilantro, and different types of nuts, like pine nuts, almonds, or walnuts. It offers a versatile base for creating different flavour profiles, depending on the combination of ingredients used.
Pesto Genovese: Pesto Genovese is a specific type of pesto that originates from the Italian region of Liguria, particularly the city of Genoa. It is considered the original and most traditional version of pesto. Pesto Genovese is made with specific ingredients and follows a traditional preparation method. The key components of Pesto Genovese include Genovese basil, pine nuts, Parmesan cheese, garlic, salt, and extra virgin olive oil. This version of pesto is known for its vibrant green colour, strong basil flavour, and rich, creamy texture.
Buying Pesto Genovese in the UK
Pesto Genovese can be found at specialist Italian food shops in the UK that focus on offering authentic Italian produce and ingredients. Stores, such as Real Italiano, prioritise sourcing high-quality and traditional Italian products, including pesto Genovese, to cater to the demand for genuine flavours and culinary experiences. At Real Italiano, we are known for our dedication to preserving the authenticity of Italian cuisine and can be a great place to find pesto Genovese made with the finest ingredients from the Genoa region.
Understanding DOP
DOP stands for Denominazione di Origine Protetta, which translates to "Protected Designation of Origin" in English. It is an official certification granted by the European Union to certain food products that have a specific geographical origin and meet strict production criteria. The DOP label ensures that the product was produced, processed, and prepared in a specific region using traditional methods and ingredients characteristic of that area. It serves as a guarantee of quality, authenticity, and adherence to traditional production practices. DOP products are protected against imitation and unauthorised use of the designated name, providing consumers with confidence in the origin and quality of the product they are purchasing.
Is Pesto from a Jar as Good as Homemade?
When selecting a superior brand that utilises authentic ingredients, store-bought pesto can indeed offer a comparable taste experience to freshly made pesto. Opting for higher-quality jarred pesto made with genuine ingredients can provide a delicious and convenient alternative. While homemade pesto is often preferred for its freshness and ability to customise flavours, certain reputable brands prioritise using authentic ingredients and traditional production methods, resulting in a product that closely resembles the taste and quality of homemade pesto.
Different Uses for Pesto
Pesto is a versatile and delicious sauce that can be used in various ways. Here are some different ways to use pesto:
Pasta Sauce: Toss cooked pasta with pesto for a quick and delicious pasta dish. You can also mix in some sautéed vegetables, grilled chicken, or shrimp to add extra flavour and texture.
Spread or Dip: Use pesto as a spread on sandwiches, wraps, or bruschetta. It adds a burst of flavour to your favourite bread or crackers. You can also serve it as a dip as part of an antipasti or use it with for fresh vegetables or breadsticks.
Marinade: Marinate chicken, fish, or tofu in pesto before grilling or baking. The pesto will infuse the protein with its flavours, creating a tasty and aromatic main course.
Salad Dressing: Mix pesto with a bit of olive oil and lemon juice to create a vibrant and herbaceous dressing for salads. It works particularly well with mixed greens, cherry tomatoes, fresh mozzarella, and roasted vegetables.
Pizza Topping: Use pesto as a base sauce for homemade pizza or as a topping alongside tomato sauce. It pairs well with ingredients like fresh tomatoes, mozzarella, roasted garlic, and prosciutto.
Garnish: Drizzle pesto over soups, such as tomato or vegetable, to add a pop of colour and flavour. It can also be used as a finishing touch on roasted vegetables, grilled meats, or even mashed potatoes.
Stuffed Chicken or Fish: Stuff chicken breasts or fish fillets with a spoonful of pesto and bake them for a delightful burst of flavour and moisture.
Pesto Butter: Mix softened butter with pesto to create a flavoured compound butter. Use it on bread, melt it over grilled meats, or toss it with cooked vegetables.
Favourite Pesto Recipes
Vegetarian Pesto Genovese Lasagne:
Ingredients:
9 lasagne sheets, cooked according to package instructions
200g grated mozzarella cheese
100g grated Parmesan cheese
250g ricotta cheese
250ml pesto sauce
500ml marinara sauce
15ml olive oil
1 small onion, finely chopped
3 cloves garlic, minced
5ml dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Instructions:
Preheat the oven to 190°C. Grease a 23x33cm baking dish with cooking spray or olive oil.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
Add the marinara sauce to the skillet and stir in the dried oregano, salt, and pepper. Simmer the sauce for 5 minutes, then remove from heat.
In a separate bowl, mix the ricotta cheese and grated Parmesan cheese until well combined.
To assemble the lasagne, spread a thin layer of the marinara sauce on the bottom of the baking dish. Place three cooked lasagne sheets evenly on top.
Spread half of the ricotta cheese mixture over the sheets, followed by half of the pesto sauce. Sprinkle one-third of the grated mozzarella cheese over the pesto.
Repeat the layers: marinara sauce, three lasagne sheets, remaining ricotta cheese mixture, remaining pesto sauce, and another one-third of the grated mozzarella cheese.
Finish with a final layer of marinara sauce, three lasagne sheets, and the remaining one-third of the grated mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Once cooked, remove the lasagne from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, if desired.
Slice and serve the pesto lasagne, and enjoy the delicious combination of pesto, marinara, and cheesy goodness!
This recipe can be customised by adding cooked minced meat, sautéed vegetables, or additional herbs according to your preference.
Green Pesto Gnocchi Recipe:
Ingredients:
500g potato gnocchi
Knob of butter
1 jar of pesto sauce (approximately 200g)
Optional toppings: cherry tomatoes, grated Parmesan cheese, fresh basil leaves
Instructions:
Cook the potato gnocchi according to the package instructions. Drain and set aside.
In a large pan, heat a drizzle of olive oil and your butter over medium heat. Add the cooked gnocchi to the pan and sauté for a few minutes until they are lightly browned.
Reduce the heat to low and add the jar of pesto sauce to the pan. Stir well to coat the gnocchi evenly with the pesto. Cook for an additional 2-3 minutes until everything is heated through.
Serve the pesto gnocchi in bowls and garnish with cherry tomatoes, grated Parmesan cheese, and fresh basil leaves if desired.
Using a jar of pesto sauce (homemade or shop-bought) makes this recipe quick and convenient. The pesto sauce already contains the vibrant flavours of basil, garlic, and Parmesan, which beautifully complement the gnocchi. Feel free to add cooked vegetables or protein of your choice to customise the dish. Enjoy your delicious pesto gnocchi!
Final thoughts on Pesto
In conclusion, pesto is a versatile and delicious sauce that adds a delightful touch to a variety of dishes. Whether you choose to make your own pesto from scratch or opt for a high-quality jar of pesto, the possibilities are endless. Pesto recipes offer a range of options, from classic basil pesto to variations like sun-dried tomato or wild garlic pesto. With its vibrant green colour and rich herbal taste, pesto can be used as a pasta sauce, spread, dip, marinade, salad dressing, pizza topping, garnish, or even a stuffing. While homemade pesto allows for customisation and freshness, a superior brand of pesto from a jar, made with authentic ingredients, can provide a convenient and equally delicious option. The key is to choose a high-quality jar of pesto that captures the essence of fresh ingredients, allowing you to enjoy the vibrant flavours and aromas of pesto in your culinary creations. Whether homemade or from a jar, pesto has the power to elevate your dishes and bring a burst of Italian-inspired goodness to your table.