Pesto is an Italian word meaning “pestle”, it is derived from the Latin verb "to pound" or "to crush." Traditional pesto, originating in Genoa, Italy, is composed of basil, pine nuts, garlic, cheese and olive oil pounded into a paste using a mortar and pestle (today most use a food processor). While basil is the typical main ingredient of pesto, many other herbs or greens can be substituted. Try using parsley, cilantro, sage or tarragon. Artichoke hearts, spinach, watercress or arugula used in place of the herbs makes a delicious paste. The herb or green you choose will be your main flavor. Parsley is a great addition if the herb you chose is too intense on its own. Most pesto recipes call for Parmesan cheese, you can substitute other hard cheeses. You can also change the flavors by varying the type of nut used. Instead of the traditional pine nut, try walnuts. If you are allergic to nuts, they can be left out. The resulting paste will have a thinner consistency, but will still have a lot of delicious flavor. This is actually called a Pistou, in French. (If you want to try to substitute to retain the texture try sunflower or pumpkin seeds) Since pesto is not cooked it is essential that the freshest, highest quality ingredients are used.
Pestos are pastes that can be used in many ways. Although most commonly associated with pasta, try using them in many creative way such as:
- pesto goes well with vegetables,
- a wonderful topper for fish, chicken and meat
- a terrific spread for sandwiches / pannini’s
- make an easy dressing by adding a bit of vinegar
- pestos are also a very easy way to add instant flavor to soups and casseroles
- use it as a pizza topping instead of tomato sauce or as a spread (replacing butter) on bread
- mix it with a little mayonnaise for a quick dip
- use it as the filling for stuffed mushrooms and top with breadcrumbs
- try adding it to your lasagna layers for an exciting new twist or try baked eggplant with cheese and pesto for the layers!
- for a quick appetizer try heating a wedge or round of Brie & then spreading pesto over the top, place on a serving dish and add a few dots of pesto around the plate
You can store pesto in the refrigerator for a few weeks. If you are making big batches (usually done when harvesting your herb gardens towards end of summer), freeze it in small quantities that you can thaw out as you need them. A great idea is to store it in ice cube trays. After the cubes are frozen pop them out and store in a freezer bag. This allows you to use as many cubes as you need, rather than defrosting an entire bowl. You will be able to enjoy garden fresh pesto all winter long. Always put a bit of olive oil on the top of each container to prevent the pesto from turning brown.
Tarragon/Basil/Parsley Pesto
Courtesy of our Chef Silvia
3 equal parts fresh tarragon, parsley and basil
¼ cup grated parmesan cheese
1-2 cloves fresh garlic
½ cup extra virgin olive oil
1- 2 tablespoons of cream or half ‘n half (optional)
Add all ingredients except oil to the bowl of a food processor. With blade spinning, slowly ad the oil until it reaches your desired consistency. If you like, add one or two tablespoons of the cream.
Pesto Sauce
Courtesy of our Chef Silvia
Makes about 1 cup
1 cup basil leaves, loosely packed
1 cup Italian (flat-leaf) parsley leaves, loosely packed
1/2 cup extra virgin olive oil *
1/4 cup pine nuts (optional)
2 medium cloves garlic
1/3 cup freshly grated Parmesan or Romano cheese (optional)
Salt to taste
Put the basil, parsley, oil, pine nuts, and garlic in the work bowl of a food processor and process until smooth. Pour the sauce into a bowl, stir in the cheese, and add salt. Use as directed in the previous recipe.
* For a low fat version substitute the oil with chicken or vegetable broth
Still not inspired to make your own pesto....here is a favorite Food411 resource that makes an excellent store bought pesto. We discovered them at a Fancy Food Show in NYC and included them in our Food411 directory at once! Fresh delicious sauces and spreads.
Scarpetta Pesto Sauce – it is about the closest to homemade that we have found.
