Pesto – healthy enjoyment from Italy

 Pesto is a classic Italian recipe made fresh from basil, pine nuts,  parmesan ,  garlic and olive oil. Pesto is both tasty and quick and easy to prepare. In the meantime, both the classic pesto and various variants such as pesto rosso or pesto wild garlic have conquered German cuisine. Whether with pasta, meat,  asparagus  or  potatoes , pesto is an ideal addition and an alternative to sauces.

Pesto: origin and history

Pesto is translated from Italian as “to crush” and “to crush”, so the name of this specialty is derived from the traditional preparation of pounding it with a mortar.

Although a hand blender can be used instead of a mortar, it can be advantageous to add an ice cube when preparing pesto. The ice cube can prevent the ingredients from increasing in temperature due to the immersion blender. Basil in particular can lose its original  taste when the temperature rises  .

Health benefits of olive oil

Even if crushing with a mortar is more laborious than with a hand blender, it’s worth it. Because this is the best way to preserve the valuable ingredients and flavors of the ingredients. Because pesto is not only a treat for the palate, the entire body can benefit from the ingredients.

The olive oil and pine nuts in pesto contain a large number of unsaturated fatty acids, which strengthen the cardiovascular system and may also   reduce the risk of a heart attack .

Make your own pesto

The following ingredients are required for a classic pesto recipe. These ingredients can also be varied slightly depending on preference and taste to allow for an individual touch.

• 4-5 bunches of basil
• 1 – 2 cloves of garlic
• 100 g pine nuts
• 100 g  cheese  (of which 50 g Parmesan, 50 g Pecorino)
• 180ml extra virgin olive oil
• coarse sea salt

First grate the cheese, mix both types together and set aside in a bowl. Wash and dry the basil, cut into small pieces. Crush the garlic cloves. Fry the pine nuts in a pan until golden. Crush the basil and garlic in a mortar and pestle. Pour oil in portions.  Season with  salt .

Tip  for the recipe when serving the pesto with pasta: Reserve a small amount of the pasta water, mix with the pasta and pesto and serve.

Pesto: Genoese pasta

The classic pesto recipe is also known as pasta alla genovese because it originated in Genoa. Near Genoa, around the fishing village of Camogli, pesto alla genovese is often varied with  beans  and potatoes.

For this, the basic recipe for pesto is used, in addition beans and potatoes are cooked. A type of pasta of your choice is prepared al dente and placed in a fireproof casserole dish together with the cooked pasta and beans, and the freshly prepared pesto is mixed in. The casserole is baked in a preheated oven at 150 to 180 degrees Celsius for about 15 to 20 minutes.

This is how pesto tastes delicious for a long time

So that homemade pesto can be served with many meals, it should always be covered with enough oil. In a tightly closed jar, kept in the refrigerator, pesto can be kept fresh for up to four weeks. As soon as the pesto is removed from the pesto jar, oil should be poured in again to extend its shelf life.

So that pesto does not get a bitter taste, it is advisable to use a mild and virgin olive oil. If the olive oil has a bitter aftertaste, the entire pesto will taste bitter. Large basil leaves are best used to prepare pesto, as they have a more intense flavor than small basil leaves. By the way, homemade pesto is also a great gift.

Pesto is diverse: Pesto Rosso

Pesto can be prepared in many different ways. In addition to the classic version, the Pesto Rosso is also very popular. This red pesto is made with sun-dried tomatoes, garlic, parmesan, pecorino, olive oil and salt.

Incidentally, pesto can also  be prepared vegan  . For this, the cheese is simply omitted, instead a larger amount of pine nuts is added to preserve the consistency.

In general, there are no limits to the imagination when preparing pesto, local herbs can be used depending on the season. Wild garlic has become a popular ingredient for pesto in Germany.

Wild garlic pesto: recipe with wild garlic

In addition to the classic recipe for pesto, there are also a number of creative new recipes. Often and gladly with wild garlic. Tagliatelle with wild garlic pesto for four people is an example of one of these pesto recipes with wild garlic.

The following ingredients are required:

• 250 g wild garlic
• a few leaves  of parsley  and basil
• 2 cloves of garlic
• 250g grated parmesan and/or pecorino cheese
• 300 grams of pine nuts
• 450 ml extra virgin olive oil
• 3 tbsp lemon juice
• sea-salt
• 500 g Noodles
• 250 g turkey strips

Prepare wild garlic pesto from wild garlic, parsley, basil, garlic, cheese and olive oil (see classic pesto recipe). Flavor with lemon juice. Meanwhile, cook the noodles, drain. Fry the turkey strips and pour over the tagliatelle together with the pesto. Enjoy your meal!