Pesto
Pesto or, in extenso, Pesto alla genovese, is a dressing sauce for pasta, originating in the city of Genoa, from the Liguria region (in the Northwest of Italy). Traditionally, this dish is based on crushed garlic, European pine nuts, coarse salt, basil, Parmesan cheese, and Pecorino Sardo (sheep cheese), all blended with olive oil. The name of pesto is the contraction of a Genoese verb which means “to pound, to crush”: this is a clear reference to the original method of preparation, where all the ingredients have to be “crushed” together or ground in a marble mortar through the help of a wooden pestle. Even if pesto has become the general name for anything that is made by pounding, Pesto alla genovese is definitely the most popular one both in its native country and worldwide. The ancestor of this recipe can be found in the so-called “moretum”, a popular dish during the Roman age, consisting of garlic, salt, cheese, herbs, olive oil and vinegar, all blended together. The introduction of basil (one of the main ingredients of modern pesto), occurred only later, in more recent times. Basil, which was first planted and cultivated in India, was then introduced in the Italian region of Liguria during the 19th century. Eventually, Pesto alla genovese became a stample in the Ligurian culinary tradition, with each family often featuring its own pesto recipe. Pesto is commonly used on pasta, traditionally with mandilli de sæa trofie or trenette.

Pesto

Pesto or, in extenso, Pesto alla genovese, is a dressing sauce for pasta, originating in the city of Genoa, from the Liguria region (in the Northwest of Italy). Traditionally, this dish is based on crushed garlic, European pine nuts, coarse salt, basil, Parmesan cheese, and Pecorino Sardo (sheep cheese), all blended with olive oil. The name of pesto is the contraction of a Genoese verb which means “to pound, to crush”: this is a clear reference to the original method of preparation, where all the ingredients have to be “crushed” together or ground in a marble mortar through the help of a wooden pestle. Even if pesto has become the general name for anything that is made by pounding, Pesto alla genovese is definitely the most popular one both in its native country and worldwide. The ancestor of this recipe can be found in the so-called “moretum”, a popular dish during the Roman age, consisting of garlic, salt, cheese, herbs, olive oil and vinegar, all blended together. The introduction of basil (one of the main ingredients of modern pesto), occurred only later, in more recent times. Basil, which was first planted and cultivated in India, was then introduced in the Italian region of Liguria during the 19th century. Eventually, Pesto alla genovese became a stample in the Ligurian culinary tradition, with each family often featuring its own pesto recipe. Pesto is commonly used on pasta, traditionally with mandilli de sæa trofie or trenette.
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