John Myers
Pesto is a Mediterranean paste that is often eaten with pasta dishes. It is also popular as a savory spread. There are many different variations, usually the base is a combination of herbs or vegetables, olive oil, salt and garlic. Hard cheeses such as parmesan and toasted nuts or seeds are often added.
The classic green pesto Genovese contains fresh basil leaves, roasted pine nuts, garlic and Parmesan or Pecorino. The ingredients are traditionally pounded in a mortar, it’s easier to use a hand blender. Then add cold-pressed olive oil until a smooth, slightly chunky paste is formed. Finally season with salt. If you want to eat less fat, you can also partially replace the oil – possible are, for example, cooked legumes, which when pureed ensure a very creamy consistency.
Basically, pesto is a dish for those who like to experiment: A wide variety of herbs and seeds or nuts can be used, but also fresh tomatoes (tomato pesto), dried tomatoes (pesto rosso), onions, aubergines, mushrooms, peppers or other vegetables – like our recipe for spinach pesto proves
The pesto can be used immediately, but will keep in the fridge for a few days. If you want to preserve pesto in summer for the winter, you can pour the mixture into boiled and airtight jars and then fill up with oil. The layer of oil should be about an inch above the pesto to prevent contact with oxygen. Otherwise, the pesto would spoil quickly. Watch out for trapped air bubbles in the pesto.
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