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''Pesto alla Genovese'' (in English: ''Genoese Pesto''); ({{IPA-it|ˈpesto alla dʒenoˈveːse, -eːze}}) refers to the original dish. |
''Pesto alla Genovese'' (in English: ''Genoese Pesto''); ({{IPA-it|ˈpesto alla dʒenoˈveːse, -eːze}}) refers to the original dish. |
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The name pesto is the past participle of the [[Genoese dialect|Genoese]] verb {{lang|lij|pestâ}} (Italian: {{lang|it|pestare}}), which means "to pound |
The name pesto is the past participle of the [[Genoese dialect|Genoese]] verb {{lang|lij|pestâ}} (Italian: {{lang|it|pestare}}), which means "to pound," "to crush," in reference to the original method of preparation. According to tradition, the ingredients are "crushed" or ground in a marble [[Mortar and pestle|mortar]] through a circular motion of a wooden [[Mortar and pestle|pestle]]. This same [[Latin]] root, through [[Old French]], also gave rise to the [[English language|English]] noun ''pestle''.<ref>{{Cite web|url=https://www.etymonline.com/word/pesto#etymonline_v_12782|title=pesto|work=Online Etymological Dictionary}}</ref> Incidentally, the [[Latin]] root seems to be similar to the [[Sanskrit]] adjective ''pishta'' ({{lang-sa|पिष्ट}}, {{IAST3|piṣṭa}}), which means to "ground," "pounded," "crushed." <ref>{{cite book|url=https://books.google.com/books?id=uqlRAAAAcAAJ|title=A Sanskrit-English Dictionary|author=Monier Williams|publisher=Clarenden Press, Oxford|page=576|year=1872}}</ref> |
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Strictly speaking, ''pesto'' is a generic term for anything |
Strictly speaking, ''pesto'' is a generic term for anything made by pounding; that is why the word is used for several pestos in Italy. Nonetheless, ''pesto alla genovese'' ("Genoese pesto") remains the most popular pesto in Italy and the rest of the world.<ref>{{Cite book|last=Pronzati|first=Virgilio|date=2012|title=Come uno specialista di enogastronomia racconta la storia popolare Genovese|trans-title=How a food and wine specialist relates the Genoese folk history|chapter=Si fa presto a dire pesto|trans-chapter=It is one thing to say Pesto|url=http://www.acompagna.org/wit/chisiamo/iniziative/martedi/2011-2012/120320.pdf|location=Genoa|issue=I Martedì dell'associazione "A Compagna"|language=it|page=2 }}</ref> |
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== History == |
== History == |
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[[File:PastaWithPesto.JPG|thumb|[[Trenette]] with pesto]] |
[[File:PastaWithPesto.JPG|thumb|[[Trenette]] with pesto]] |
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Pesto is thought to have two predecessors in ancient times, going back as far as the [[Roman age]]. The [[Roman age|ancient Romans]] used to eat a similar paste called [[moretum]], which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar (and sometimes pine nuts) together.<ref name="itchefs"/><ref name="appendix">{{Cite web|title=Moretum – Appendix Vergiliana|url=http://www.virgil.org/appendix/moretum.htm|access-date=19 January 2016}}</ref> The use of this paste in the Roman cuisine is mentioned in the ''[[Appendix Vergiliana#Moretum ("The Pesto")|Appendix Vergiliana]]'', an ancient collection of poems in which the author details the preparation of ''moretum''.<ref name=appendix/> During the [[Middle Ages]], a popular sauce in the Genoan cuisine was ''agliata'', which was |
Pesto is thought to have had two predecessors in ancient times, going back as far as the [[Roman age]]. The [[Roman age|ancient Romans]] used to eat a similar paste called [[moretum]], which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar (and sometimes pine nuts) together.<ref name="itchefs"/><ref name="appendix">{{Cite web|title=Moretum – Appendix Vergiliana|url=http://www.virgil.org/appendix/moretum.htm|access-date=19 January 2016}}</ref> The use of this paste in the Roman cuisine is mentioned in the ''[[Appendix Vergiliana#Moretum ("The Pesto")|Appendix Vergiliana]]'', an ancient collection of poems in which the author details the preparation of ''moretum''.<ref name=appendix/> During the [[Middle Ages]], a popular sauce in the Genoan cuisine was ''agliata'', which was a mash of garlic and walnuts, as garlic was a staple in the nutrition of Ligurians, especially for the seafarers.<ref name="itchefs"/> |
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The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in the mid-19th century |
The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in the mid-19th century when gastronomist Giovanni Battista Ratto published his book ''La Cuciniera Genovese'' in 1863:<ref name="itchefs"/> |
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<blockquote>"Take a clove of [[garlic]], [[basil]] or, when that is lacking, [[marjoram]] and [[parsley]], grated [[List of Dutch cheeses|Dutch]] and [[Parmigiano-Reggiano|Parmigiano]] cheese and mix them with [[pine nut]]s and crush it all together in a mortar with a little [[butter]] until reduced to a paste. Then dissolve it with good and abundant [[oil]]. [[Lasagne]] and [[Trofie]] are dressed with this mash, made more liquid by adding a little hot water without salt."<ref>{{Cite book |last=Ratto |first=Giovanni Battista |title=La Cuciniera Genovese |publisher=Fratelli Pagano |date=1863 |location=Genoa |url=https://www.gutenberg.org/ebooks/51857 |archive-url=https://archive.org/details/laveracucinierag51857gut |archive-date=2018-03-07}}</ref></blockquote> |
<blockquote>"Take a clove of [[garlic]], [[basil]] or, when that is lacking, [[marjoram]] and [[parsley]], grated [[List of Dutch cheeses|Dutch]] and [[Parmigiano-Reggiano|Parmigiano]] cheese and mix them with [[pine nut]]s and crush it all together in a mortar with a little [[butter]] until reduced to a paste. Then dissolve it with good and abundant [[oil]]. [[Lasagne]] and [[Trofie]] are dressed with this mash, made more liquid by adding a little hot water without salt."<ref>{{Cite book |last=Ratto |first=Giovanni Battista |title=La Cuciniera Genovese |publisher=Fratelli Pagano |date=1863 |location=Genoa |url=https://www.gutenberg.org/ebooks/51857 |archive-url=https://archive.org/details/laveracucinierag51857gut |archive-date=2018-03-07}}</ref></blockquote> |
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Although likely originating from and being domesticated in India,<ref name="McGee">{{Cite book|last=McGee|first=Harold|author-link=Harold McGee|title=[[On Food and Cooking]]: The Science and Lore of the Kitchen|date=2004|publisher=[[Charles Scribner's Sons|Scribner]]|location=[[New York, New York]]|isbn=978-0-684-80001-1|lccn=2004058999|oclc=56590708}}</ref> basil took the firmest root in the regions of [[Liguria]], Italy, and [[Provence]], France. It was abundant in this part of Italy, though only when in season, which is why marjoram and parsley are suggested as alternatives when basil is lacking.<ref name="itchefs"/> Ratto mentions Dutch cheese (''formaggio olandese'') instead of [[Pecorino Sardo]] since Northern European cheeses were |
Although likely originating from and being domesticated in India,<ref name="McGee">{{Cite book|last=McGee|first=Harold|author-link=Harold McGee|title=[[On Food and Cooking]]: The Science and Lore of the Kitchen|date=2004|publisher=[[Charles Scribner's Sons|Scribner]]|location=[[New York, New York]]|isbn=978-0-684-80001-1|lccn=2004058999|oclc=56590708}}</ref> basil took the firmest root in the regions of [[Liguria]], Italy, and [[Provence]], France. It was abundant in this part of Italy, though only when in season, which is why marjoram and parsley are suggested as alternatives when basil is lacking.<ref name="itchefs"/> Ratto mentions Dutch cheese (''formaggio olandese'') instead of [[Pecorino Sardo]] since Northern European cheeses were common in Genoa at the time, thanks to the centuries-long commercial trades of the [[Republic of Genoa|maritime republic]].<ref name="itchefs"/> |
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This recipe for ''pesto alla genovese'' was often revised in the following years (a noted revision by Emanuele Rossi occurred in 1865, only a couple of years after Ratto's ''Cuciniera''),<ref>{{Cite book|last=Rossi|first=Emanuele|title=La vera cuciniera Genovese facile ed economica|date=1865|location=Genoa}}</ref> and it shortly became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients).<ref>{{Cite web|url=https://www.zelfpestomaken.nl/|title=Zelf Pesto Maken}}</ref> This is the main reason why pesto recipes often differ from each other. |
This recipe for ''pesto alla genovese'' was often revised in the following years (a noted revision by Emanuele Rossi occurred in 1865, only a couple of years after Ratto's ''Cuciniera''),<ref>{{Cite book|last=Rossi|first=Emanuele|title=La vera cuciniera Genovese facile ed economica|date=1865|location=Genoa}}</ref> and it shortly became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients).<ref>{{Cite web|url=https://www.zelfpestomaken.nl/|title=Zelf Pesto Maken}}</ref> This is the main reason why pesto recipes often differ from each other. |
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Pesto recipes began circulating in American newspapers as early as the late 1920s, per a syndicated recipe by [[George Rector]] that was copyrighted in 1928.<ref name="pestorecipe1928">{{Cite news|title=Rector's Recipes|last=Rector|first=George|newspaper=The Modesto Bee|date=13 June 1929|url=https://www.newspapers.com/clip/96796735/the-modesto-bee/|access-date=2 March 2022}}</ref> In 1944, ''[[The New York Times]]'' mentioned an imported canned pesto paste. In 1946, ''[[Sunset (magazine)|Sunset]]'' magazine published a pesto recipe by [[Angelo Pellegrini]]. Pesto did not become popular in North America until the 1980s and 1990s.<ref name="sunsetApril2008">{{Cite news|last=Traverso|first=Amy|title=Pesto's Premiere|newspaper=Sunset|page=116|date=April 2008|url=https://www.sunset.com/sunset/food/article/0,20633,1717438,00.html|archive-url=https://web.archive.org/web/20080513052652/http://www.sunset.com/sunset/food/article/0,20633,1717438,00.html|archive-date=13 May 2008|access-date=22 July 2008}}</ref> |
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== Ingredients and preparation == |
== Ingredients and preparation == |
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Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,<ref name=CMPM/> and then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week |
Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,<ref name=CMPM/>, and then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese, a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator for up to a week and can be frozen for later use.<ref name="Consorzio del pesto Genovese recipe">{{Cite web|work=mangiareinliguria.it|url=http://www.mangiareinliguria.it/consorziopestogenovese/pestogenovese.php|title=Consorzio del pesto Genovese recipe|access-date=21 February 2008}}</ref> |
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=== Accompaniments === |
=== Accompaniments === |
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[[File:Pistacchio di Bronte (pesto) - cropped.jpg|thumb|[[Fusili]] with pesto of [[pistachio]] di [[Bronte, Sicily|Bronte]]]] |
[[File:Pistacchio di Bronte (pesto) - cropped.jpg|thumb|[[Fusili]] with pesto of [[pistachio]] di [[Bronte, Sicily|Bronte]]]] |
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Pesto is commonly used on pasta, traditionally with ''mandilli de sæa'' ("silk handkerchiefs" in the Genoese dialect),<ref>{{Cite web|url=http://www.mangiareinliguria.it/ita/ricette/ricette_liguria/mandilli_de_saea.php|title=Mangiare in Liguria|date=11 April 2020 }}</ref> [[trofie]] or [[trenette]]. Potatoes and string beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked.{{Citation needed|date=February 2019}} Pasta, mixed with pesto, has become a well-known dish in many countries today, with countless recipes being posted online for "pasta with pesto |
Pesto is commonly used on pasta, traditionally with ''mandilli de sæa'' ("silk handkerchiefs" in the Genoese dialect),<ref>{{Cite web|url=http://www.mangiareinliguria.it/ita/ricette/ricette_liguria/mandilli_de_saea.php|title=Mangiare in Liguria|date=11 April 2020 }}</ref> [[trofie]] or [[trenette]]. Potatoes and string beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked.{{Citation needed|date=February 2019}} Pasta, mixed with pesto, has become a well-known dish in many countries today, with countless recipes being posted online for "pasta with pesto." |
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It is used in Genovese [[minestrone]]. Outside of Italy, pesto is sometimes served with sliced beef, tomatoes, and sliced boiled potatoes. |
It is used in Genovese [[minestrone]]. Outside of Italy, pesto is sometimes served with sliced beef, tomatoes, and sliced boiled potatoes. |
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Pesto comes in a variety of recipes, some traditional and some modern, as the very noun ''pesto'' is a generic term for anything that is made by pounding.<ref>{{Cite book|last=Rankin|first=Dottie|title=Very Pesto|year=2004|publisher=Celestial Arts|isbn=978-1-58761-208-4|page=[https://archive.org/details/verypesto0000rank/page/8 8]|url=https://archive.org/details/verypesto0000rank/page/8}}</ref> |
Pesto comes in a variety of recipes, some traditional and some modern, as the very noun ''pesto'' is a generic term for anything that is made by pounding.<ref>{{Cite book|last=Rankin|first=Dottie|title=Very Pesto|year=2004|publisher=Celestial Arts|isbn=978-1-58761-208-4|page=[https://archive.org/details/verypesto0000rank/page/8 8]|url=https://archive.org/details/verypesto0000rank/page/8}}</ref> |
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The original ''pesto alla genovese'', the quintessential pesto recipe, is made with [[Genovese basil]], coarse salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European [[pine nut]]s (sometimes toasted) and a grated cheese like [[Parmigiano-Reggiano]] or [[Grana Padano]] and [[Pecorino Sardo]] or [[Pecorino Romano]].<ref name="Consorzio del pesto Genovese recipe"/> A proposal is under preparation by the Palatifini Association to have pesto alla genovese included in the [[UNESCO]] intangible cultural heritage list.<ref name="La Republica, 18 March 2018">[https://genova.repubblica.it/cronaca/2018/03/18/news/in_27_000_firmano_per_il_pesto_patrimonio_unesco-191620898/?refresh_ce La Republica, 18 March |
The original ''pesto alla genovese'', the quintessential pesto recipe, is made with [[Genovese basil]], coarse salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European [[pine nut]]s (sometimes toasted) and a grated cheese like [[Parmigiano-Reggiano]] or [[Grana Padano]] and [[Pecorino Sardo]] or [[Pecorino Romano]].<ref name="Consorzio del pesto Genovese recipe"/> A proposal is under preparation by the Palatifini Association to have pesto alla genovese included in the [[UNESCO]] intangible cultural heritage list.<ref name="La Republica, 18 March 2018">[https://genova.repubblica.it/cronaca/2018/03/18/news/in_27_000_firmano_per_il_pesto_patrimonio_unesco-191620898/?refresh_ce La Republica, 18 March 2018]</ref> There is a biennial international Genovese Pesto al Mortaio competition in which 100 finalists use traditional mortars and pestles as well as the above ingredients which 30 local and international judges then assess. |
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[[File:Pesto bread.jpg|thumb|221x221px|Freshly baked pesto bread]] |
[[File:Pesto bread.jpg|thumb|221x221px|Freshly baked pesto bread]] |
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A slightly different version of this sauce exists in [[Provence]], where it is known as ''[[pistou]]''. In contrast to ''pesto alla genovese'', ''pistou'' is generally made with olive oil, basil and garlic only: while cheese may be added, usually no nuts are included in a traditional ''pistou'' because no pine trees grow there to provide the nuts. ''Pistou'' is used in the typical ''soupe au pistou'', a hearty vegetable soup with ''pistou'' flavour. The sauce did not originally contain basil |
A slightly different version of this sauce exists in [[Provence]], where it is known as ''[[pistou]]''. In contrast to ''pesto alla genovese'', ''pistou'' is generally made with olive oil, basil, and garlic only: while cheese may be added, usually no nuts are included in a traditional ''pistou'' because no pine trees grow there to provide the nuts. ''Pistou'' is used in the typical ''soupe au pistou'', a hearty vegetable soup with ''pistou'' flavour. The sauce did not originally contain basil; cheese and olive oil were the main constituents.<ref name="Brennan">{{Cite book|last=Brennan|first=Georgeanna|title=A Pig in Provence: Good Food and Simple Pleasures in the South of France|date=8 March 2007|publisher=Chronicle Books|isbn=978-0-8118-5213-5|page=156}}</ref> |
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Outside of Italy sometimes, almond, Brazil, cashew, hazelnut, macadamia, pecan, pistachio, walnut, or even peanuts are used instead of pine nuts, and sometimes coriander, dill, kale, mint, parsley, rocket, spinach, or wild garlic leaves are mixed in with the basil leaves.<ref name="Brennan" /> It has been pointed out that any combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice can produce a pesto-like condiment.<ref>{{Cite web|url=https://www.theguardian.com/lifeandstyle/2016/feb/01/cheap-food-diy-homemade-ingredients|title=10 best foods to make from scratch and save money|newspaper=The Guardian|date=1 February 2016|author=Dale Berning Sawa|access-date=1 February 2016}}</ref> |
Outside of Italy, sometimes, almond, Brazil, cashew, hazelnut, macadamia, pecan, pistachio, walnut, or even peanuts are used instead of pine nuts, and sometimes coriander, dill, kale, mint, parsley, rocket, spinach, or wild garlic leaves are mixed in with the basil leaves.<ref name="Brennan" /> It has been pointed out that any combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt, and lemon juice can produce a pesto-like condiment.<ref>{{Cite web|url=https://www.theguardian.com/lifeandstyle/2016/feb/01/cheap-food-diy-homemade-ingredients|title=10 best foods to make from scratch and save money|newspaper=The Guardian|date=1 February 2016|author=Dale Berning Sawa|access-date=1 February 2016}}</ref> |
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''[[Pesto alla trapanese|Pesto alla siciliana]]'', sometimes called ''pesto rosso'' (red pesto), is a sauce from [[Sicily]] similar to ''pesto alla genovese'' but with the addition of tomato and almonds instead of pine nuts, and much less basil. |
''[[Pesto alla trapanese|Pesto alla siciliana]]'', sometimes called ''pesto rosso'' (red pesto), is a sauce from [[Sicily]] similar to ''pesto alla genovese'' but with the addition of tomato and almonds instead of pine nuts, and much less basil. |
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''Pesto alla calabrese'' is a sauce from [[Calabria]] consisting of (grilled) bell peppers, black pepper and more; these ingredients give it a distinctively spicy taste.<ref>{{Cite book|last=Locatelli|first=Giorgio|title=Made in Sicily|publisher=HarperCollins|year=2011|isbn=978-0-00-745722-9|at=n.p.}}</ref> |
''Pesto alla calabrese'' is a sauce from [[Calabria]] consisting of (grilled) bell peppers, black pepper, and more; these ingredients give it a distinctively spicy taste.<ref>{{Cite book|last=Locatelli|first=Giorgio|title=Made in Sicily|publisher=HarperCollins|year=2011|isbn=978-0-00-745722-9|at=n.p.}}</ref> |
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Outside Italy, the household name ''pesto'' has been used for all sorts of cold sauces or dips, mostly without any of the original ingredients: coriander, dill, kale, mint, parsley, rocket, spinach, or wild garlic (instead of or in addition to basil), artichokes, black olives, green olives, lemon peel, lime peel, or mushrooms.<ref>{{Cite web|url=http://www.foodnetwork.it/|title=Recipes: Mushroom Pesto Crostini|publisher=Food Network}}</ref> In more northern countries, [[Allium ursinum|ramson]] leaves are sometimes used instead of basil.<ref>{{Cite web|title=Gewürzmix für Bärlauch Pesto|trans-title=Spice blend for ramsons pesto|url=https://www.gourvita.com/|access-date=19 July 2013|archive-url=https://archive.today/20130719105526/http://www.gourvita.com/de/gewurzmix-fur-barlauch-pesto.html|archive-date=19 July 2013|url-status=dead}}</ref> In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as ''tallarines verdes'' (meaning "green noodles |
Outside Italy, the household name ''pesto'' has been used for all sorts of cold sauces or dips, mostly without any of the original ingredients: coriander, dill, kale, mint, parsley, rocket, spinach, or wild garlic (instead of or in addition to basil), artichokes, black olives, green olives, lemon peel, lime peel, or mushrooms.<ref>{{Cite web|url=http://www.foodnetwork.it/|title=Recipes: Mushroom Pesto Crostini|publisher=Food Network}}</ref> In more northern countries, [[Allium ursinum|ramson]] leaves are sometimes used instead of basil.<ref>{{Cite web|title=Gewürzmix für Bärlauch Pesto|trans-title=Spice blend for ramsons pesto|url=https://www.gourvita.com/|access-date=19 July 2013|archive-url=https://archive.today/20130719105526/http://www.gourvita.com/de/gewurzmix-fur-barlauch-pesto.html|archive-date=19 July 2013|url-status=dead}}</ref> In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as ''tallarines verdes'' (meaning "green noodles," from Italian ''tagliarini''), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served with roasted potatoes and sirloin steak.{{Citation needed|date=July 2013}} |
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Vegan variations |
Vegan pesto variations can include mixes of fresh basil, pine nuts or other nuts, olive oil, miso paste, and [[nutritional yeast]] to provide additional flavour enhancement to the dish.<ref>{{Cite book|title=Millennium Cookbook: Extraordinary Vegetarian Cuisine|first1=Eric|last1=Tucker|first2=John|last2=Westerdahl|first3=Sascha|last3=Weiss|name-list-style=amp }}</ref> |
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== Non-traditional variants of pesto == |
== Non-traditional variants of pesto == |
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For reasons of expense or availability, almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pistachio, walnut, or even peanuts are sometimes substituted for the traditional pine nuts. Also, while the nuts are traditionally |
For reasons of expense or availability, almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pistachio, walnut, or even peanuts are sometimes substituted for the traditional pine nuts. Also, while the nuts are traditionally raw, some recipes call for prior toasting or roasting. While not traditional, other nuts may be used due to the taste disturbances that some people may experience after consuming pine nuts (see [[Pine nut#Taste disturbances|pine mouth]]). Many online recipes in English for pesto will also list [[black pepper]] or [[white pepper]] among the ingredients,<ref>{{Cite web|url=http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html|title=Basil Pesto|website=Food Network}}</ref> which are not present in the traditional Genoese recipe.<ref name="itchefs"/> |
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For reasons of expense, in pestos sold in supermarkets, the extra virgin olive oil is often replaced with cheaper oils such as |
For reasons of expense, in pestos sold in supermarkets, the extra virgin olive oil is often replaced with cheaper oils such as corn oil, cottonseed oil, grapeseed oil, peanut oil, rapeseed oil, safflower oil, soya oil, sunflower oil, or other vegetable oils. Some manufacturers of pesto for European supermarkets also use filling material like potato flakes or potato starch, which softens the traditionally strong flavour. |
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Certain pesto recipes abroad replace basil or pine nuts with other herbs and greens such as: |
Certain pesto recipes abroad replace basil or pine nuts with other herbs and greens, such as: |
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* [[Coconut]]<ref>{{Cite web|url=https://recipesfromapantry.com/coconut-pesto-vegan/|title=Coconut Pesto|date=12 October 2017 |publisher=Recipes from a Pantry}}</ref><ref>{{Cite web|url=https://www.nzherald.co.nz/eatwell/recipes/coconut-basil-pesto/ZKLCOPTL2NNXUT2PCOY2AXJZG4/|title=Coconut Basil Pesto|publisher=[[New Zealand Herald]]}}</ref> |
* [[Coconut]]<ref>{{Cite web|url=https://recipesfromapantry.com/coconut-pesto-vegan/|title=Coconut Pesto|date=12 October 2017 |publisher=Recipes from a Pantry}}</ref><ref>{{Cite web|url=https://www.nzherald.co.nz/eatwell/recipes/coconut-basil-pesto/ZKLCOPTL2NNXUT2PCOY2AXJZG4/|title=Coconut Basil Pesto|publisher=[[New Zealand Herald]]}}</ref> |
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* [[Avocado]] and [[parsley]]<ref>{{Cite web|url=https://www.thespruceeats.com/avocado-pesto-dairy-free-recipe-4136749|title=Avocado Pesto|publisher=The Spruce Eats}}</ref><ref>{{Cite web|url=https://www.everydayhealthyrecipes.com/spaghetti-with-parsley-avocado-pesto/|title=Avocado Pesto Sauce with Parsley|date=21 April 2020 |publisher=Everyday Healthy Recipes}}</ref><ref>{{Cite web|url=https://kirbiecravings.com/avocado-pesto-pasta/|title=Avocado Pesto Pasta|date=20 March 2018 |publisher=Kirbie Cravings}}</ref> |
* [[Avocado]] and [[parsley]]<ref>{{Cite web|url=https://www.thespruceeats.com/avocado-pesto-dairy-free-recipe-4136749|title=Avocado Pesto|publisher=The Spruce Eats}}</ref><ref>{{Cite web|url=https://www.everydayhealthyrecipes.com/spaghetti-with-parsley-avocado-pesto/|title=Avocado Pesto Sauce with Parsley|date=21 April 2020 |publisher=Everyday Healthy Recipes}}</ref><ref>{{Cite web|url=https://kirbiecravings.com/avocado-pesto-pasta/|title=Avocado Pesto Pasta|date=20 March 2018 |publisher=Kirbie Cravings}}</ref> |
Revision as of 06:27, 24 December 2022
Basil pesto | |
Alternative names | Pesto alla genovese |
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Course | Sauce |
Place of origin | Italy |
Region or state | Genoa |
Main ingredients | Basil, garlic, olive oil, grated hard cheese, pine nuts |
Pesto (Italian: [ˈpesto]) is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil.[1] It originated in Genoa, the capital city of Liguria, Italy.[2]
Etymology
Pesto alla Genovese (in English: Genoese Pesto); (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]) refers to the original dish.
The name pesto is the past participle of the Genoese verb pestâ (Italian: pestare), which means "to pound," "to crush," in reference to the original method of preparation. According to tradition, the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun pestle.[3] Incidentally, the Latin root seems to be similar to the Sanskrit adjective pishta (Sanskrit: पिष्ट, IAST: piṣṭa), which means to "ground," "pounded," "crushed." [4] Strictly speaking, pesto is a generic term for anything made by pounding; that is why the word is used for several pestos in Italy. Nonetheless, pesto alla genovese ("Genoese pesto") remains the most popular pesto in Italy and the rest of the world.[5]
History
Pesto is thought to have had two predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called moretum, which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar (and sometimes pine nuts) together.[2][6] The use of this paste in the Roman cuisine is mentioned in the Appendix Vergiliana, an ancient collection of poems in which the author details the preparation of moretum.[6] During the Middle Ages, a popular sauce in the Genoan cuisine was agliata, which was a mash of garlic and walnuts, as garlic was a staple in the nutrition of Ligurians, especially for the seafarers.[2]
The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in the mid-19th century when gastronomist Giovanni Battista Ratto published his book La Cuciniera Genovese in 1863:[2]
"Take a clove of garlic, basil or, when that is lacking, marjoram and parsley, grated Dutch and Parmigiano cheese and mix them with pine nuts and crush it all together in a mortar with a little butter until reduced to a paste. Then dissolve it with good and abundant oil. Lasagne and Trofie are dressed with this mash, made more liquid by adding a little hot water without salt."[7]
Although likely originating from and being domesticated in India,[8] basil took the firmest root in the regions of Liguria, Italy, and Provence, France. It was abundant in this part of Italy, though only when in season, which is why marjoram and parsley are suggested as alternatives when basil is lacking.[2] Ratto mentions Dutch cheese (formaggio olandese) instead of Pecorino Sardo since Northern European cheeses were common in Genoa at the time, thanks to the centuries-long commercial trades of the maritime republic.[2]
This recipe for pesto alla genovese was often revised in the following years (a noted revision by Emanuele Rossi occurred in 1865, only a couple of years after Ratto's Cuciniera),[9] and it shortly became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients).[10] This is the main reason why pesto recipes often differ from each other.
Pesto recipes began circulating in American newspapers as early as the late 1920s, per a syndicated recipe by George Rector that was copyrighted in 1928.[11] In 1944, The New York Times mentioned an imported canned pesto paste. In 1946, Sunset magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s.[12]
Ingredients and preparation
Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,[1], and then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese, a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator for up to a week and can be frozen for later use.[13]
Accompaniments
Pesto is commonly used on pasta, traditionally with mandilli de sæa ("silk handkerchiefs" in the Genoese dialect),[14] trofie or trenette. Potatoes and string beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked.[citation needed] Pasta, mixed with pesto, has become a well-known dish in many countries today, with countless recipes being posted online for "pasta with pesto."
It is used in Genovese minestrone. Outside of Italy, pesto is sometimes served with sliced beef, tomatoes, and sliced boiled potatoes.
Variations
Pesto comes in a variety of recipes, some traditional and some modern, as the very noun pesto is a generic term for anything that is made by pounding.[15]
The original pesto alla genovese, the quintessential pesto recipe, is made with Genovese basil, coarse salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted) and a grated cheese like Parmigiano-Reggiano or Grana Padano and Pecorino Sardo or Pecorino Romano.[13] A proposal is under preparation by the Palatifini Association to have pesto alla genovese included in the UNESCO intangible cultural heritage list.[16] There is a biennial international Genovese Pesto al Mortaio competition in which 100 finalists use traditional mortars and pestles as well as the above ingredients which 30 local and international judges then assess.
A slightly different version of this sauce exists in Provence, where it is known as pistou. In contrast to pesto alla genovese, pistou is generally made with olive oil, basil, and garlic only: while cheese may be added, usually no nuts are included in a traditional pistou because no pine trees grow there to provide the nuts. Pistou is used in the typical soupe au pistou, a hearty vegetable soup with pistou flavour. The sauce did not originally contain basil; cheese and olive oil were the main constituents.[17]
Outside of Italy, sometimes, almond, Brazil, cashew, hazelnut, macadamia, pecan, pistachio, walnut, or even peanuts are used instead of pine nuts, and sometimes coriander, dill, kale, mint, parsley, rocket, spinach, or wild garlic leaves are mixed in with the basil leaves.[17] It has been pointed out that any combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt, and lemon juice can produce a pesto-like condiment.[18]
Pesto alla siciliana, sometimes called pesto rosso (red pesto), is a sauce from Sicily similar to pesto alla genovese but with the addition of tomato and almonds instead of pine nuts, and much less basil.
Pesto alla calabrese is a sauce from Calabria consisting of (grilled) bell peppers, black pepper, and more; these ingredients give it a distinctively spicy taste.[19]
Outside Italy, the household name pesto has been used for all sorts of cold sauces or dips, mostly without any of the original ingredients: coriander, dill, kale, mint, parsley, rocket, spinach, or wild garlic (instead of or in addition to basil), artichokes, black olives, green olives, lemon peel, lime peel, or mushrooms.[20] In more northern countries, ramson leaves are sometimes used instead of basil.[21] In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as tallarines verdes (meaning "green noodles," from Italian tagliarini), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served with roasted potatoes and sirloin steak.[citation needed]
Vegan pesto variations can include mixes of fresh basil, pine nuts or other nuts, olive oil, miso paste, and nutritional yeast to provide additional flavour enhancement to the dish.[22]
Non-traditional variants of pesto
For reasons of expense or availability, almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pistachio, walnut, or even peanuts are sometimes substituted for the traditional pine nuts. Also, while the nuts are traditionally raw, some recipes call for prior toasting or roasting. While not traditional, other nuts may be used due to the taste disturbances that some people may experience after consuming pine nuts (see pine mouth). Many online recipes in English for pesto will also list black pepper or white pepper among the ingredients,[23] which are not present in the traditional Genoese recipe.[2] For reasons of expense, in pestos sold in supermarkets, the extra virgin olive oil is often replaced with cheaper oils such as corn oil, cottonseed oil, grapeseed oil, peanut oil, rapeseed oil, safflower oil, soya oil, sunflower oil, or other vegetable oils. Some manufacturers of pesto for European supermarkets also use filling material like potato flakes or potato starch, which softens the traditionally strong flavour. Certain pesto recipes abroad replace basil or pine nuts with other herbs and greens, such as:
- Coconut[24][25]
- Avocado and parsley[26][27][28]
- Carrots, coriander and cumin[29][30]
- Turmeric[31][32]
- Ginger[33]
- Perilla leaf[34]
See also
References
- ^ a b Campionato Mondiale Pesto al Mortaio. "Pesto's official recipe".
- ^ a b c d e f g "Pesto Genovese: an Ageless Benchmark of Great Italian Cuisine". Retrieved 11 October 2011.
- ^ "pesto". Online Etymological Dictionary.
- ^ Monier Williams (1872). A Sanskrit-English Dictionary. Clarenden Press, Oxford. p. 576.
- ^ Pronzati, Virgilio (2012). "Si fa presto a dire pesto" [It is one thing to say Pesto]. Come uno specialista di enogastronomia racconta la storia popolare Genovese [How a food and wine specialist relates the Genoese folk history] (PDF) (in Italian). Genoa. p. 2.
{{cite book}}
: CS1 maint: location missing publisher (link) - ^ a b "Moretum – Appendix Vergiliana". Retrieved 19 January 2016.
- ^ Ratto, Giovanni Battista (1863). La Cuciniera Genovese. Genoa: Fratelli Pagano. Archived from the original on 7 March 2018.
- ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York, New York: Scribner. ISBN 978-0-684-80001-1. LCCN 2004058999. OCLC 56590708.
- ^ Rossi, Emanuele (1865). La vera cuciniera Genovese facile ed economica. Genoa.
{{cite book}}
: CS1 maint: location missing publisher (link) - ^ "Zelf Pesto Maken".
- ^ Rector, George (13 June 1929). "Rector's Recipes". The Modesto Bee. Retrieved 2 March 2022.
- ^ Traverso, Amy (April 2008). "Pesto's Premiere". Sunset. p. 116. Archived from the original on 13 May 2008. Retrieved 22 July 2008.
- ^ a b "Consorzio del pesto Genovese recipe". mangiareinliguria.it. Retrieved 21 February 2008.
- ^ "Mangiare in Liguria". 11 April 2020.
- ^ Rankin, Dottie (2004). Very Pesto. Celestial Arts. p. 8. ISBN 978-1-58761-208-4.
- ^ La Republica, 18 March 2018
- ^ a b Brennan, Georgeanna (8 March 2007). A Pig in Provence: Good Food and Simple Pleasures in the South of France. Chronicle Books. p. 156. ISBN 978-0-8118-5213-5.
- ^ Dale Berning Sawa (1 February 2016). "10 best foods to make from scratch and save money". The Guardian. Retrieved 1 February 2016.
- ^ Locatelli, Giorgio (2011). Made in Sicily. HarperCollins. n.p. ISBN 978-0-00-745722-9.
- ^ "Recipes: Mushroom Pesto Crostini". Food Network.
- ^ "Gewürzmix für Bärlauch Pesto" [Spice blend for ramsons pesto]. Archived from the original on 19 July 2013. Retrieved 19 July 2013.
- ^ Tucker, Eric; Westerdahl, John & Weiss, Sascha. Millennium Cookbook: Extraordinary Vegetarian Cuisine.
- ^ "Basil Pesto". Food Network.
- ^ "Coconut Pesto". Recipes from a Pantry. 12 October 2017.
- ^ "Coconut Basil Pesto". New Zealand Herald.
- ^ "Avocado Pesto". The Spruce Eats.
- ^ "Avocado Pesto Sauce with Parsley". Everyday Healthy Recipes. 21 April 2020.
- ^ "Avocado Pesto Pasta". Kirbie Cravings. 20 March 2018.
- ^ "Carrot and Cumin Pesto". Halversen.
- ^ "Coriander and Cumin Pesto". New Zealand Herald.
- ^ "Noodles with Turmeric Pesto". Paleohacks. 16 April 2017.
- ^ "Vegan Cashew Pesto with Turmeric". Fabs Good Food.
- ^ "Ginger Garlic Pesto". Allrecipes.
- ^ "Korean Perilla Pesto Recipe on Food52". Food52. Retrieved 18 February 2021.
External links
Media related to Pesto at Wikimedia Commons