Sicily similar to the basic genoese pesto recipe with the addition of tomato and much less basil.
Pesto has been known, in various forms, since Roman times, and probably was imported from North Africa. Pesto, usually sold in small jars, is commonly available in stores in green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a 'generic' brand.
Pesto alla genovese in its classic basic form employs: PDO Genoese basil , salt, garlic, Ligurian extra virgin olive oil and Pecorino Sardo cheese . Many variants have been elaborated within the genoese cuisine by adding extra ingredients like pine nuts, walnuts and curd or ricotta cheese. Parmesan cheese or Pecorino Romano cheese can be used instead of the pecorino sardo cheese .
As the urban legend goes, the best possible pesto is that made of basil grown in the greenhouses of the Genoa district of Pra.
In commercial lower quality pesto, cashew nuts or walnuts are often used instead of pine nuts, as they are cheaper and have a similar texture. Cheaper oils may also be used.
It is commonly used on pasta, soups, crackers, and bread, though its use is not restricted to these as the sauce is highly versatile.
A slightly different version of the sauce exists in Provence, where it is known as Pistou. In contrast with the genoese pesto, pistou is generally made with olive oil, basil and garlic only: while cheese may be added, usually no nuts are included. 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.
Other existing ingredient variations include: arugula (instead of or in addition to basil), black olives, lemon rind, coriander or mushrooms. A German variety uses ramsons leaves instead of basil. In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as "Tallarin Verde" (literally "Green Noodles", from Italian tagliarini) is slightly creamier, uses spinach leaves and is served with potatoes and sirloin steak.
|
