Ciao Dear followers of Paulina Kitchen! If there is something that everyone likes are pasta and although there are dishes with them throughout the world, we cannot avoid associating beautiful Italy. And what makes pastries so special? Of course the sauces! Today we are going to talk about a recipe that already appropriated worldwide: pesto paste .
This made, although the traditional recipe is made with basil, there are variants of the pesto that other ingredients use. For example, arugula pesto replaces basil with arugula and tomato pesto is made with sun -dried tomatoes. These variants can offer different and delicious flavors.
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About paste to pesto
Paste to pesto is a combination of pesto sauce and pasta , and its origin is in the same region of Liguria, in northwestern Italy, where the sauce originated to pesta for pasta. The traditional Genoese pesto recipe dates back to the 19th century.
The combination of ingredients, such as basil, pinions, garlic, Parmesan cheese and olive oil, was perfected in Genoa and became the base of pesto sauce as we know it today. Genoese basil is essential to obtain the authentic taste of traditional pesto.
Paste to pesto has become an emblematic dish of Italian cuisine and is very popular in both Italy and around the world. The combination of pesto sauce with pasta, which acts as a vehicle to take flavors and textures to each bite, results in a tasty and comforting culinary experience.
If you want to see more sauces recipes I recommend the carbonara sauce , Bolognese sauce , white sauce .
What does pesto mean?
The word "pesto" comes from the Italian term "pestare" , which means "crushing" or "crushing . This refers to the traditional technique used to make the sauce, which consists of crushing the ingredients in a marble mortar.
How healthy is pesto?
While pesto can be a healthy option due to its ingredients such as basil and olive oil, which provide beneficial nutrients, it is important to take into account that it is high in calories. It is advisable to consume it in moderation and as part of a balanced diet.
Paste celebrations to pesto
"Festival del Pesto" is celebrated every year , known as " La Sagra del Pesto ". During this event, competition is held to find the best pesto genus preparator. It is a celebration in honor of this delicious sauce and the gastronomic culture of the region.
On April 17, World Pesto Day is celebrated . This date was established to pay tribute to this iconic Italian sauce and promote its enjoyment throughout the world. Recipes are shared in social networks and gastronomic establishments offer this dish as a menu of the day.
5 curiosities of the original and old paste to pesto recipe
- To obtain the authentic flavor of the pesto pest, the basil of basil called "Genoese Dop Basis" (calling Di Origine Protetta) is used. This variety of basil is cultivated in Liguria and is characterized by its intense aroma and sweetness.
- Although today it is common to use a food processor to make pesto sauce, in Liguria the tradition of preparing it in a marble mortar is still maintained. The mortar is considered to retain the flavors and properties of the ingredients.
- In the Genoese tradition, the pesto was kept covered with a layer of olive oil at the top to avoid oxidation and maintain its freshness. This technique was used before the appearance of cooling.
- It is said that in ancient Genoa, families hung basil bouquets in the windows to indicate that they were thriving economically. This tradition was associated with the abundance of basil in the region and with the frequent use of the plant in the preparation of pesto.
- Guinness record: In 2018, the Italian city of Genoa established the Guinness record of the pasta dish to the world's largest pesto. A portion of paste to the pesta of 2,822 kilograms was prepared, using more than 500 kilograms of pasta, basil, garlic, cheese and olive oil.
Paste recipe for pesto
Keep in mind that when you heat the pesto, you may lose part of its original flavor and texture. It can also become more liquid and some heat sensitive nutrients can be lost. In case of having to do it, it is recommended to heat it gently over low heat and for a short time.
Yield : 4 portions
Preparation time : 30 minutes
Ingredients
- 350 grams of spaghetti
- 2 cups of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of pinions (or nuts)
- 2 garlic cloves
- 1/2 cup of extra virgin olive oil
- Salt to taste
- Ground black pepper to taste
How to make pesto
- In a large pot boil with salt. When the water is boiling, add the spaghetti and cook according to the instructions of the package until they are at the dente.
- In a food processor or in a mortar, add the basil leaves, Parmesan cheese, pinions and garlic cloves. Process or grind until the ingredients are well chopped and combined.
- With the processor or mortar in operation, slowly pour the olive oil into a fine thread until obtaining a mild and homogeneous sauce. Salpimentar at ease and mix again to incorporate flavors.
- When the spaghetti are ready, drain well and put back in the pot. Add the pesto and stir until the pasta is completely covered with the sauce.
- Serve the pesto paste in individual dishes and sprinkle some additional Parmesan cheese above. They can add cherry tomatoes cut to the medium or fresh basil leaves to decorate.
