Titi Nighpensto

03/18/2024

03/18/2024

03/18/2024

03/18/2024

03/18/2024

03/18/2024

03/18/2024

Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,[1] and then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese, a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator for up to a week and can be frozen for later use.

03/18/2024

The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only from the 1850s century. Emanuele Rossi published La Vera Cucineria Genovese in 1852 and gastronomist Giovanni Battista Ratto published La Cuciniera Genovese in 1863