FOOD: Pesto Any Time in Your Kitchen

Pesto Any Time in Your Kitchen

By Jorge Jefferds February 19, 2015

Pesto is a sauce, which originated in Genoa, a town located in the Liguria region of Italy. Traditionally, the recipe consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmesan cheese, and Fiore Sardo (cheese made of sheep’s milk).

Because pesto is a generic term for anything that is made by pounding, there are various other pestos, some traditional, some modern. Pesto alla genovese, for instance, is made with Genovese basil, salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pinenuts (sometimes toasted). In addition, this choice considers a grated cheese like Parmigiano Reggiano or Grana Padano and Pecorino Sardo or Pecorino Romano.

A slightly different version of the sauce exists in Provence, where it is known as Pistou. In contrast with pesto genovese, pistou is, in general, made with olive oil, basil, and garlic only.

While cheese may be added, usually in a traditional pesto, no nuts are included, 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, however. Instead, cheese and olive oil were the main constituents. Sometimes almonds are used instead of pine nuts, and sometimes mint leaves are mixed in with the basil leaves.

Here are three amazing recipes you should try at home.

Pistachio Pesto Recipe

Ingredients: 
1 cup packed Arugula 
1 cup packed Italian Parsley 
1⁄2 cup shelled, unsalted shelled Pistachios, (lightly toasted)
1⁄4 cup Parmesan-Reggiano Cheese 
2 medium garlic cloves
1⁄2 cup Extra Virgin Olive Oil
1 teaspoon lemon juice
Kosher Salt & Fresh Ground Pepper (to taste)

Directions: 
Add the garlic and toasted pistachios to the food processor, and start blending the ingredients. Include the Arugula, parsley, and Parmesan-Reggiano Cheese. Continue the processing some extra time. Slowly add the Extra Virgin Olive Oil through the nozzle with the machine running. Combine well. Pour the lemon juice in. then, add kosher salt, and fresh ground pepper to taste. Note: If pesto seems to thick, add a little more Olive Oil.

Basil Pesto Recipe

Ingredients:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Directions:
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Add the salt and pepper, and stir. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to three months. Thaw and stir in cheese.

Southwest Chipotle Recipe

Ingredients: 
4 -5 chipotle chiles
1/3 cup cooking oil (just don’t use olive oil, as it is too rich for this recipe) 
1/2 cup grated parmesan cheese 
1/2 cup pine nuts 
2/4 garlic cloves

Directions: 
In a food processor combine oil and garlic pulse until garlic is minced. Let sit for at least 15 minutes allowing the oil to take on the flavor of the garlic. Next, add all the ingredients except the parmesan cheese. Pulse until you have a smooth consistency. Remove to an air tight container and stir in the cheese. Refrigerate overnight. This is really good over angel hair pasta, but you may find a way to use it that you like.