The True Art of Pesto Sauce

For many  “foodies,” recipes and cooking traditions just wouldn’t hold the same importance and delicious taste without the ever-versatile and flavorful pesto sauce. Here in the United States, “pesto” simply means a green basil sauce to many. However, the creation of Italian pesto sauce is a time-honored tradition that deserves some recognition.

Despite the color or the slight difference in ingredients, traditional pesto sauces require preparation using time-honored techniques to best maintain the integrity of the flavor. Historically, pesto was prepared in a marble mortar with a wooden pestle. Pesto originated in Genoa in the Liguria region of Italy, hence the name pesto alla Genovese. The “pesto” happens to be the contracted past participle of pestâ, which means “to pound, to crush.”

Among the fresh herbs used in pesto, basil is of great importance. The term “basil” comes from the Greek work “basileus,” which literally represents the necessity of basil to recipes and cooking, as it means king or emperor. In many true Italian pesto sauces, the basil leaves are washed and dried, then added to the mortar with garlic and coarse salt. Next, these ingredients are crushed into a creamy consistency. Pine nuts are then added to the mixture and simultaneously crushed into it. Finally, grated cheese and olive oil are added to solidify the pesto’s delicious, flavorful mixture.

Typically, commercial pesto is available in supermarkets in either green or red varieties produced by major manufacturers. However, many of these producers use cashew nuts or walnuts as opposed to pine nuts due to their more inexpensive nature and similar texture. To get the true experience of Italian pesto sauce, make it yourself in your own kitchen! The Basic Art of Italian Cooking has pesto recipes that will make your kitchen reminiscent of Genoa, Italy and satisfy your family and friends!

For many Italian “foodies,” recipes and cooking traditions just wouldn’t hold the same importance and delicious taste without the ever-versatile and flavorful pesto sauce. Here in the United States, “pesto” simply means a green basil sauce to many. However, the creation of Italian pesto sauce is a time-honored tradition that deserves some recognition.

Despite the color or the slight difference in ingredients, traditional pesto sauces require preparation using time-honored techniques to best maintain the integrity of the flavor. Historically, pesto was prepared in a marble mortar with a wooden pestle. Pesto originated in Genoa in the Liguria region of Italy, hence the name pesto alla Genovese. The “pesto” happens to be the contracted past participle of pestâ, which means “to pound, to crush.”

Among the fresh herbs used in pesto, basil is of great importance. The term “basil” comes from the Greek work “basileus,” which literally represents the necessity of basil to recipes and cooking, as it means king or emperor. In many true Italian pesto sauces, the basil leaves are washed and dried, then added to the mortar with garlic and coarse salt. Next, these ingredients are crushed into a creamy consistency. Pine nuts are then added to the mixture and simultaneously crushed into it. Finally, grated cheese and olive oil are added to solidify the pesto’s delicious, flavorful mixture.

Typically, commercial pesto is available in supermarkets in either green or red varieties produced by major manufacturers. However, many of these producers use cashew nuts or walnuts as opposed to pine nuts due to their more inexpensive nature and similar texture. To get the true experience of Italian pesto sauce, make it yourself in your own kitchen! The Basic Art of Italian Cooking has pesto recipes that will make your kitchen reminiscent of Genoa, Italy and satisfy your family and friends!