Pesto (from latin: pounded) originated in
Pesto belongs to the same pounded sauce family as the Indian chutney and Mexican salsa. Like them, pesto should never be blended for long or blended to a smooth paste. It should be chunky and have a texture. When blending, do it in short bursts, for as short a time as possible. Ideally, pounding with a pestle and mortar or chopping all ingredients very finely results in a great, traditional pesto. Remember that Virgin Olive oil turns bitter on mechanical agitation. So mix it in gently after pesto is blended. Pesto keeps well and can be refrigerated for a week or frozen for months. Adding a layer of oil over pesto and omitting cheese helps it keep much longer.
Various variations of Pesto exist. Pesto alla siciliana (from
Pesto can be used with pasta / meat as a sauce, with bread as a spread, in soups, as a dip, or as salad dressing. Feel free to adjust the quantity of ingredients to your taste – as long as you adhere to the spirit of the recipe.