Pesto is an evolution of a Roman method of mixing herbs and garlic. The ancient Romans drank it with a pasta called "Moretum", a dish made with cheese, garlic, and Mediterranean herbs that was served as a side.
The story tells that the most famous pesto sauce was born in beautiful Genoa, northwestern Italy, and it probably arose as a variant of "agliata", a sauce that fishermen used to preserve food and whose ingredients included oil, tomato, garlic, and vinegar. The incorporation of the characteristic basil came from the northeast of Italy (Liguria) due to the abundant existence of this aromatic plant.
Nowadays pesto has a series of basic ingredients, such as basil, garlic, pine nuts, olive oil, and Parmesan cheese. Its preparation is the most basic, and here at Cloc Food, we give you the original Italian recipe of Genovese pesto, easy to prepare at home.
100 gr fresh basil
200 gr parmesan cheese
75 gr pine nuts
2 garlic cloves
160 ml olive oil
Wash the basil leaves
Peel the garlic cloves, cut them in two, lengthwise, and remove the germ.
Toast the pine nuts in a frying pan, without oil.
Place all the ingredients in the glass of a food processor, along with half the oil and a pinch of salt, and crush.
When we have obtained a porridge and no pieces of pine nuts or basil are appreciated, we stop crushing to add the rest of the oil.
We crush again, just to integrate the oil, and we have our basil pesto ready to use.
Basil pesto is a very versatile sauce. You can use it with pasta, to dress salads, as a substitute for tomato sauce on pizzas, or simply spread on slices of bread with scrambled eggs on top. The possibilities are endless.
It is your turn to show off! Take a picture of your pesto sauce and tag us on Instagram @clocfood