We can most likely thank the Genoans for Pesto. This quick Italian green mixture will brighten up any dish. The name actually derives from the Latin word “pesta” – meaning to crush or pound. Of course, the key ingredient in Pesto is basil. Basil thrived throughout the region near Genoa, so it was widely used. Pesto is basically pounded basil, garlic, olive oil, Parmesan cheese and pine nuts. Basil also thrived beautifully in the region of Provence, France. They make a similar sauce, but pine nuts – or pignoli – are not used in the French version.
Back in old Italy, this dish was prepared using a mortar and pestle. Now, that probably was NOT a quick Italian dish. However, with our wonderful food processors these days, you can literally make this in under a minute. Pesto was not widely known in North America until the late ’80′s, early ’90s. Today, it is readily available everywhere. There is one brand that is very reasonable that can be found in grocery stores near the pasta sauces. It comes in a short, fat jar and it is incredibly delicious! Unfortunately, the pine nuts are still outrageously expensive, so many people substitute walnuts or almonds. If you are a true lover of pesto, you will probably want to grow your own basil. Even a little kitchen window pot of basil will produce lots if the plant is properly “snipped” to encourage new growth.
There are many variations to this dish. There is even a vegan version that is made with basil, walnuts, olive oil and miso paste. I’m going to share with you two versions that I love. By the way, pesto freezes beautifully – in case you are lucky enough to have an abundance of basil leaves.
Here is a quick Italian Lemon Pesto that is delicious! In a small food processor, place 1 1/2 cups of basil leaves, 4 garlic cloves, 1/4 cup of pine nuts, and 1/4 cup of grated Parmesan cheese. Whirl this all together and slowly add in 2 tablespoons of good olive oil and 2 tablespoons of fresh lemon juice. That’s it. Quick Italian love on a spoon!
Here is an even easier recipe than that! In your blender or food processor, place 2 firmly packed cups of basil leaves, 3/4 cup of Parmesan cheese, 3/4 cup of good olive oil, 3 garlic cloves, and 1/4 cup of pine nuts. Blend on medium speed for three minutes until smooth, scraping sides occasionally.
I use this quick Italian gorgeous green concoction on everything! Eggs, chicken, pasta, bread, cheese, crackers. If you have never had this, you are in for a real Italian treat!
Watch Chef Hoffman make pesto in his food processor here!
Mangia Bene!
