Pesto Genovese
By Various
Much appreciated both in Italy and abroad, this cold sauce, whose name is subject to a rigorous discipline, is based on a few specific ingredients of which the largest is the basil, made unique by the special microclimate of the region.
The origins of pesto are relatively recent: the first traces date from 1800 and the recipe has remained unchanged since then. It probably derives from "aggiadda" (a garlic sauce)—an ancient recipe that dates back to 1200 and contains crushed garlic with vinegar, olive oil, and salt, which was used to preserve cooked food better and to cover the aromas and flavours of cured meats.
Its name derives from the process used in its preparation that requires breaking up the basil and remaining ingredients in a marble mortar with a pestle. According to purists, the use of this tool is critical to the success of the sauce because only in this way are the leaves broken down to release a more intense aroma.
Pesto will keep in the refrigerator by covering its surface with extra virgin olive oil. Before use, it is recommended to dilute it using water from the pasta.
