Adding a touch of fresh herbs can bring out a great flavor and visual appeal in any dish. Aside from its obvious uses, I find making pesto to be a simple and easy way to liven up a meal. This technique is especially useful during summertime cooking, when one may not feel inclined to cook for too long. All you need to do is dollop some pesto on a variety of foods – from grilled vegetables and salads to pasta, pizza, and sandwiches – to transform them into a delicious and effortless meal.
Pesto is a traditional Italian sauce that is puréed and usually made with a mortar and pestle. Most popularly known is pesto alla Genovese from Genoa, a city located in the Ligurian region.
Store-bought pesto will never compare to homemade. Not only does it have an unbeatable freshness and flavor, but you can easily customize it to suit your preferred texture. Simply adjust the amount of olive oil until the consistency you want is achieved.
Mortar and Pestle or Food Processor
The pesto made with the mortar and pestle contained pieces of basil in a range of sizes, with a tender and soft texture that melted away in the mouth. The food processor pesto contained pieces of the same size with a gritty texture. The flavor of the mortar and pestle pesto was unique, with each ingredient distinctively contributing to the taste.
Conversely, the flavor of the food processor pesto was more muddled. When it comes to pasta, the superiority of the pesto produced with a mortar and pestle is apparent. Its vivid green-tinted sauce enrobes the noodles splendidly, whereas the food processor pesto adheres in tiny specks, resembling glitter, with minimal coloring of the oil by the basil. As its name implies, it is evident that the finest pesto is created under the pressure of a pestle.
Origins of Pesto
Pesto originates from Genoa, Italy, dating back to the 16th century. The name “pesto” comes from the Italian word “pestare,” meaning “to pound or crush.” Traditionally, pesto sauce was made from basil leaves, garlic, pine nuts, Parmesan cheese and olive oil, pounded together in a mortar. While the classic pesto alla Genovese remains the gold standard, modern variations use ingredients like spinach, arugula, or even sun-dried tomatoes to put a unique twist on this traditional sauce.
Pesto Variations.
- You can easily replace the pine nuts in your pesto recipe with any kind of nut you prefer – walnuts, almonds, or pistachios work great! If you’re looking for a nut-free version, try using pepitas or hemp seeds instead.
- The salinity and creaminess of Parmesan cheese mellow the anise taste of the basil. Alternatively, you could use Pecorino Romano for a stronger cheesy flavor or a mixture of both.
- For an alternate herb, substitute the basil with mint, cilantro, parsley, or baby spinach.
- Instead of the basil, you can add one cup of arugula, kale, or chopped zucchini for a milder flavor. Alternatively, for a zesty change, mix in four artichoke hearts, a roasted red pepper, or half an avocado for an intense flavor.
- Instead of allowing your veggie stems to go to waste, try blanching 1/2 cup of kale stems and incorporating them into pesto in place of half the basil.
- Add lemon juice or grated lemon zest to the pesto for a bright, citrusy flavor.
- Boost the taste of your dish! Toss in a couple of sun-dried tomatoes, char a jalapeño, sprinkle some nutritional yeast, or season with a hint of red pepper flakes.
Food Processor Pesto
Ingredients
- Fresh Basil Leaves: 2 cups of tightly packed, fresh basil leaves provide the aromatic foundation.
- Pine Nuts: 1/3 cup toasted pine nuts add creaminess and a nutty flavor.
- Garlic: 2-3 cloves of fresh garlic for a pungent kick.
- Parmesan Cheese: ½ cup grated Parmesan for a rich, savory taste.
- Olive Oil: ½ cup extra-virgin olive oil ensures the sauce is smooth and luscious.
- Salt and Pepper: To taste.
Directions
- Toast nuts or seeds in a medium skillet on the stove and set to medium heat. Continuously stir the contents, being mindful not to let them burn, for 3-5 minutes until they emit a pleasant aroma. Move the toasted items to a bowl and allow to cool for a few minutes (this step is optional).
2. Add the basil leaves, pine nuts, garlic, and Parmesan cheese to a food processor and pulse multiple times. Then, using a rubber spatula, scrape down the sides of the container.
3. Turn the machine on, then pour the olive oil into the bowl in a slow, steady stream. This helps emulsify the oil and stops it from separating. Pause to scrape down the sides of the food processor.
4. Add salt and pepper to taste. Serve it as a sauce over pasta for a quick meal, top it onto a baked potato, or simply spread it onto crackers or toast.
Notes
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- Many believe toasting pine nuts to a golden color adds a nice, nutty flavor, yet some of the best Italian pestos I’ve tried only have them lightly toasted which adds a little more cream texture and flavor.
- Pesto can be made ahead and stored in an airtight container in the refrigerator for up to a week. To prevent oxidation, pour a thin layer of olive oil on top before sealing.
Mortar and Pestle Pesto
Ingredients
- Fresh Basil Leaves: 2 cups of tightly packed, fresh basil leaves provide the aromatic foundation.
- Pine Nuts: 1/3 cup toasted pine nuts add creaminess and a nutty flavor.
- Garlic: 2-3 cloves of fresh garlic for a pungent kick.
- Parmesan Cheese: ½ cup grated Parmesan for a rich, savory taste.
- Olive Oil: ½ cup extra-virgin olive oil ensures the sauce is smooth and luscious.
- Salt and Pepper: To taste.
Directions
1. Using a mortar and pestle, grind the garlic until it becomes a paste.
2. Continue to grind the pine nuts with a pestle, breaking them down until they form a slightly chunky, beige paste. The end result should be a sticky paste.
3. After adding a handful of basil leaves at a time to the mortar, vigorously grind them with a pinch of salt. This abrasive element will help crush the leaves into a fine consistency until the whole bunch has been incorporated.
4. Add grated cheese and slowly incorporate the olive oil, using a pestle to form a smooth and creamy emulsified sauce. Add additional oil if a looser texture is desired.
5. After being made, add salt and pepper to taste. Pesto can be either enjoyed with pasta immediately or transferred to an airtight container with a thin layer of olive oil on top before being stored in the fridge overnight.
Notes
- Many believe toasting pine nuts to a golden color adds a nice, nutty flavor, yet some of the best Italian pestos I’ve tried only have them lightly toasted which adds a little more cream texture and flavor.
- Pesto can be made ahead and stored in an airtight container in the refrigerator for up to a week. To prevent oxidation, pour a thin layer of olive oil on top before sealing.
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