How is traditional pesto step by step

In this show… Paulina cooks with Coquito. It's going well… until everything gets out of hand. Without further ado, I'll leave you with what will surely be one of this season's most beloved shows. Paulina and her son Coquito explain how to make traditional pesto to store in jars and give as gifts to friends.

About pesto

What is pesto sauce? 

Pesto sauce is a delicious culinary preparation originating in Italy, specifically the Liguria region. It's a versatile and aromatic sauce primarily used as a dressing for pasta, although it can also be used on salads, meats, fish, or as a spread for bread.

It is characterized by its vibrant green color due to the presence of fresh basil, its main ingredient. Basil is mixed with olive oil, pine nuts, Parmesan or Pecorino cheese, and garlic to create a smooth, aromatic, and flavorful sauce.

The invention of pesto is attributed to the Liguria region of Italy, specifically the city of Genoa. Its origin dates back to at least the 19th century, although older versions may have used different ingredients.

What is the original recipe like?

The traditional recipe, as we know it today, with fresh basil, pine nuts, olive oil, garlic, and Parmesan or Pecorino cheese, became popular during the 20th century. Since then, pesto has become one of the most beloved Italian sauces around the world.

Although the pesto is “Pesto alla Genovese” from the Liguria region, regional variations exist in Italy and other parts of the world. Some of these may include ingredients such as spinach, arugula, walnuts or almonds instead of pine nuts, and other types of cheese, such as goat cheese.

The data we needed: How to make pesto last longer

• Proper Storage: Store pesto in a glass jar with a tight-fitting lid to prevent air exposure and oxidation. Make sure the jar is clean and dry before adding the sauce.
• Layer of olive oil: After preparing the homemade pesto and filling the jar, add a thin layer of olive oil to the top of the sauce before sealing the jar tightly. This helps seal and protect the surface of the pesto, preventing it from oxidizing and darkening.
• Refrigeration: Store the jar of pesto in the refrigerator. The cold helps extend its shelf life and keep it fresh longer.
• Freezing: If you have a surplus of pesto and don't plan on using it soon, you can freeze it in small portions. Place the pesto in ice cube trays and, once frozen, transfer the cubes to a freezer bag or airtight container. Use only the amount needed for future preparations.

It's important to keep in mind that although these methods will help your pesto last longer, its freshness and quality will decrease over time. Ideally, it should be consumed within a week if stored in the refrigerator and within a few months if frozen. 

How to use it in the best way

When you defrost pesto , it's normal for it to separate a little, so simply mix well before using to restore its smooth texture.

When it comes to heating pesto sauce , it's important to note that pesto is a raw, fresh sauce that's generally not heated directly. It's traditionally used with freshly cooked, hot pasta, and the heat from the pasta enhances the pesto's flavors and aromas.

If you have pesto and want to use it in hot dishes, heat it in a pan over very low heat or in a double boiler, stirring to prevent it from burning or separating. Keep in mind that when you heat pesto, some of its fresh flavors may be lost, so you may prefer to use it in cold or room-temperature dishes.

Pesto and health

Pesto, although delicious, can be quite high in calories due to its oil, nuts, and cheese content. The healthiness of this sauce can vary depending on the ingredients and quantities used in its preparation. Overall, it's a sauce that contains healthy ingredients, but it can also be quite high in calories. Because of this sauce's versatility, it can be used in various warm recipes, like Pasta al Pesto , or fresh ones, like Tomato Salad with Mint Pesto .

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Homemade pesto recipe

Ingredients

• 50g. basil leaves
• Olive oil
• 20g. of nuts (or pine nuts)
• 2 tbsp. of grated cheese*
• Thick salt
• 2 garlic cloves

How to make traditional pesto

1. garlic cloves and crush them in a mortar with a little coarse almond. It will form a paste.
2. We begin to put the basil with a few grains of thick salt . We do this several times. We are crushing in parts until all the basil is completed. Always with thick salt beans.
3. Add the nuts . Crush until they are ground.
4. Add the grated and join the entire preparation.
5. From now on, intercalating machaque with olive oil , until the pesto has the desired texture.

And here the video recipe

Note on nuts

Genoa pesto recipe calls for pine nuts. As I explain in the video, I add walnuts because they're cheaper, easier to find and good quality, and because I really like them.

Note on cheese

If you want to know how to make traditional Genoa pesto, it's made with 70% Parmesan cheese and 30% Pecorino Romano. I used "grated cheese" because I know these two varieties aren't available everywhere, especially pecorino. It'll still be fine 😉

Silly Question

Paulina, I'm really lazy. Can you use a blender/food processor? Of course. Just be careful to do it in short bursts so the heat from the blade doesn't overheat the basil. You also have to be careful not to overdo it, so it ends up with the texture you like. I prefer the mortar and pestle, but in a pinch, I've done it with a machine and it turns out fine. 

This is how this pesto recipe looks: look how beautiful this pesto is!

Photos from the program