Pesto Genovese
Traditional Ligurian pesto pasta, a local specialty made with basil, pine nuts, garlic, Parmesan cheese, Pecorino Sardo, and olive oil.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pesto Genovese's history stretches back to ancient Roman times, with roots in garlic-based sauces like 'moretum.' The modern pesto, however, evolved in the Liguria region of Italy, specifically Genoa, with the introduction of basil, which flourished in the region's climate. Over time, the recipe was refined, incorporating pine nuts, Parmesan, Pecorino Sardo, and olive oil to create the iconic sauce we know today. The precise date of origin is unknown, but written records date back to the 19th century.
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Pesto Genovese is more than just a sauce; it's a symbol of Ligurian identity and culinary heritage. It represents the region's agricultural bounty and traditions, and its preparation is often a cherished family activity.
Local Pride
In Liguria, pesto is a source of immense regional pride. Many families have their own secret recipes, passed down through generations. Competitions and festivals celebrate the best pesto, further solidifying its cultural importance.
Family Tradition
Making pesto is often a communal activity, with family members contributing to different steps of the process, from harvesting the basil to grating the cheese. This shared experience reinforces family bonds and preserves culinary traditions.
Culinary Versatility
While traditionally served with pasta, pesto is a versatile ingredient used in a variety of dishes, including soups, salads, sandwiches, and even as a pizza topping. Its adaptability showcases its significance in Ligurian cuisine and beyond.
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Pesto Genovese offers a vibrant and complex flavor profile, balancing fresh, herbaceous notes with nutty, salty, and savory elements. It's a symphony of tastes that is both refreshing and rich.
The flavor profile is defined by the fresh, slightly peppery taste of Genovese basil, the creamy nuttiness of pine nuts, the pungent bite of garlic, and the umami-rich saltiness of Parmesan and Pecorino Sardo cheeses. Extra virgin olive oil binds the ingredients together, adding a fruity and slightly peppery note while creating a smooth, emulsified texture. The subtle differences in basil varieties, cheese aging, and olive oil quality can all contribute to the nuanced variations in pesto's overall flavor.
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Basil Quality
Use fresh, young Genovese basil leaves. Avoid bruised or wilted leaves, as they can impart a bitter flavor. The smaller the leaves, the more delicate the flavor.
Mortar and Pestle
Traditionally, pesto is made with a mortar and pestle. This method releases the basil's essential oils more gently than a food processor, resulting in a smoother and more flavorful sauce. If using a food processor, pulse the ingredients briefly to avoid overheating.
Cheese Ratio
The ratio of Parmesan to Pecorino Sardo can be adjusted to personal preference. Pecorino Sardo has a sharper, saltier flavor than Parmesan, so adjust accordingly. Some recipes use only Parmesan.
Olive Oil Emulsification
Add the olive oil slowly and steadily while grinding (or pulsing) the other ingredients. This helps to create a smooth and emulsified sauce. The oil should be of high quality and extra virgin.
Pasta Cooking Water
Reserve some of the pasta cooking water and add a little to the pesto when mixing it with the pasta. This helps to create a creamier sauce that coats the pasta evenly.
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