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iLunchbox Blog 
Variations on the Recipe of Pesto |
| Posted by Beth Ann Bentley on Jun 04 2008 |
| iLunchbox Blog >> Beth Ann |
One of my favorite things to make and eat is pesto. It is fresh, bright, and versatile, and reminds me of warm weather and eating outside. Pesto is more than just basil, pine nuts and olive oil; and it can be combined with more than just pasta. It is whatever you want and whatever you have on hand, and it can be part of many meals. That is why today is dedicated to pesto.
The definition of pesto as seen in a dictionary or encyclopedia would look like this:
The definition of pesto as seen in a dictionary or encyclopedia would look like this:
Pesto (Italian pron. /'pesto/, Genoese pron. /'pestu/, contracted past participle of pestâ: "to pound, to crush," in reference to the crushed herbs and garlic in it, from Latin root of pestle) is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla Genovese).
The ancient Romans ate a cheese spread called moretum, which may sometimes have been made with basil. The herb likely first came from North Africa. Pesto al la Genovese, which is the traditional pesto we think of when some offers us pasta and pesto, is made with Genoese basil, salt, garlic, extra virgin olive oil, pine nuts and a grated hard cheese like Parmigiano Reggiano.
Historically, pesto was prepared in a marble mortar with wooden pestle. First the basil leaves are washed and dried and then put in the mortar together with garlic and some coarse crystals of sea salt, crushed to a creamy consistency. Then pine nuts are added and crushed together. When the pine nuts are well incorporated, the grated cheeses and the olive oil can be added and stirred together with a wooden spoon. The sauce is now ready.
Many historical variations have been reported and are still used today. A sauce from Provence, known as Pistou, is generally made with only olive oil, basil and garlic. While cheese may be added, usually no nuts are included. A German variety uses ramsons’ leaves instead of basil. Ramsons’ leaves are the long, wide, flat leaves of a wild version of garlic.
In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as "Tallarin Verde," is slightly creamier. It uses spinach leaves and is served with potatoes and sirloin steak.
Another well-known variant exists, the pesto alla Siciliana. It is a sauce from Sicily similar to the traditional Genoese pesto recipe with the addition of tomato and much less basil. Another more traditional variation on the Genoese pesto recipe is the substitution of arugula instead of, or in addition to basil, plus black olives, lemon zest, coriander or mushrooms.
Basically, pesto can be made with just about anything!
My Very Favorite Pesto Recipe and all the directions...
Variations:
My Very Basic Pesto Recipe…
...and my favorite way to sneak in additional vegetable nutrients.
Note/Suggestions: You can make this nut free – it won’t be as “meaty,” but it will be good. Or you can use pine nuts or another nut that you have on hand or like.Ingredients:
- 4 cups basil leaves, washed and drained
- 4 cups baby spinach leaves, washed and drained
- 1 cup walnuts, shelled, any size
- ¾ cup olive oil
- 1 cup Parmesan cheese, shredded, shaved or chopped
- 6 cloves garlic
- salt and pepper to taste
- food processor
- Stuff all ingredients into the food processor and turn on. Process until the pesto is smooth, stopping periodically to scrape down the sides. Add more oil as needed to get a smooth consistency. Depending on the size of your food processor’s bowl, you may have to do this in batches. If so, mix the batches together very well before using or freezing.
- Bring 4 quarts of water to boil in a large pot. Add 1 tablespoon of salt and 1 lb of pasta to water, stirring to separate noodles. Cook to preferred doneness.
- Reserve 1 cup of the pasta water, drain the pasta, and return it to the pot. Add 1 ½ cups of the pesto, half of the reserved water, and about 1/8 of a cup of olive oil, and return to the heat. Stir together and add the drained pasta. Add additional pasta water and/or olive oil to adjust the consistency if desired. Toss well and serve with more grated cheese on the side. Black olives also make a nice addition for kids.
Lunch Ideas: Use short pasta for the above recipe and make extra. In the morning, add a little more olive oil to loosen pasta and toss in sliced black olives and cut up mozzarella cheese (string cheese works too). Send to school as a pesto pasta salad.
Tip: Try some of the new whole grain pastas, widely available in supermarkets, to increase the amount of whole grains you offer your family each week.
Storage Details: All pestos can be stored in airtight containers in the refrigerator for up to 3 days, or freeze in a variety of sizes for later use.
- Fill ice cube trays or muffin tins* with pesto and cover with plastic wrap. Freeze overnight and then remove from trays and put in freezer bags and freeze until needed. A variety of containers work well to freeze different portion sizes; freeze for up to 3-6 months.
Parsley Pesto
Note/Suggestions: This is great with meat and fish or mixed in sauces, soups, mayonnaises or salad dressings. For a different flavor, substitute all or part of the parsley with cilantro leaves.
Ingredients:- 4 cups flat Italian parsley leaves, washed and drained
- ½ cup pine nuts
- ½ cup olive oil
- 3 cloves garlic
- salt and pepper to taste
Mint Pesto
Note/Suggestions: This is great with Lamb, Steak, Fish or any spicy or Indian food. It is also great mixed into plain or vanilla yogurt as a dip for spicy chicken fingers or wings, or fresh cut vegetables.Ingredients:
- 4 cups mint leaves, washed and drained
- ½ cup almonds (or pine nuts)
- ½ cup olive oil
- 3 cloves garlic
- salt and pepper to taste
Sage and Walnut Pesto
Note/Suggestions: This is great with Turkey or Chicken as a condiment with dinner or on sandwiches.Ingredients:
- 4 cups sage leaves, washed and drained
- 1 cup walnuts, shelled, any size
- ¾ cup olive oil
- 3 cloves garlic
- salt and pepper to taste
Ingredients:
- 4 cups arugula leaves, washed and drained
- ½ cup walnuts
- ½ cup olive oil
- ½ cup of shredded parmesan cheese
- 3 cloves garlic
- salt and pepper to taste
Arugula Pesto
Note/Suggestions: This is great tossed with pasta or as a condiment for chicken, turkey or fish. It is also great mixed into mayonnaise and used on sandwiches or as a dip for vegetables.Ingredients:
- 4 cups arugula leaves, washed and drained
- ½ cup walnuts
- ½ cup olive oil
- ½ cup of shredded parmesan cheese
- 3 cloves garlic
- salt and pepper to taste
