Pesto - healthy pleasure from Italy

Fresh from basil, pine nuts, parmesan, garlic and olive oil, pesto is a classic recipe of Italian cuisine. Pesto is both tasty and quick and easy to prepare. Meanwhile, both the classic pesto and various variants such as Pesto Rosso or pesto wild garlic has conquered German cuisine. Whether with pasta, meat, asparagus or even potatoes, pesto is an ideal addition and an alternative to sauces.

Pesto: origin and history

Pesto is translated from Italian into "crush" and "crush", so that the name of this specialty is derived from traditional preparation by crushing through a mortar.

Although a blender can be used instead of a mortar, but it may be advantageous to add an ice cube in the preparation of pesto. The ice cube can prevent the ingredients from gaining temperature through the blender. Because especially basil can lose its original taste by increasing the temperature.

Health benefits of olive oil

Even if the mashing with the mortar is more expensive than with the blender, it's worth it. This is the best way to preserve the valuable ingredients and flavorings of the ingredients. Because pesto is not only a pleasure for the palate, the entire body can benefit from the ingredients.

Olive oil and pine nuts in pesto contain a variety of unsaturated fatty acids that can strengthen the cardiovascular system and potentially reduce the risk of heart attack.

Make pesto yourself

For a classic pesto recipe the following ingredients are needed. Depending on your preference and taste, these ingredients can also be slightly varied to take an individual note into account.

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

First rub the cheese, mix both varieties together and set aside in a bowl. Wash the basil and gently dry, chop. Mince garlic cloves. Fry the pine nuts in a pan until golden brown. Pound basil and garlic with a mortar. Add portionwise oil. Season with salt.

tip to the recipe when serving the pesto with noodles: Collect a small amount of pasta water, mix with pasta and pesto and serve.

Pesto: pasta alla genovese

The classic pesto recipe is also called pasta alla genovese, since it has its origins in Genoa. Near Genoa, around the fishing village of Camogli, Pesto alla genovese prefers to vary its beans and potatoes.

For this purpose, the basic recipe for pesto is used, in addition, beans and potatoes are even cooked. A noodle variety of your choice is prepared al dente and placed in a refractory casserole with the boiled noodles and beans, 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 homemade pesto can be served with many meals, it should always be covered with enough oil. In a tightly closed jar, kept in the fridge, pesto can be kept fresh for up to four weeks. Once pesto is removed from the pesto glass, add oil again to extend 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. It is best to use large basil leaves to make pesto, as they are more intense than small basil leaves. Incidentally, homemade pesto is also great as a gift.

Pesto is varied: Pesto Rosso

Pesto can be prepared in many different ways. In addition to the classic variant, the Pesto Rosso is very popular. This red pesto is made from dried tomatoes, garlic, Parmesan, pecorino, olive oil and salt.

Incidentally, pesto can also be prepared vegan. Simply refrain from using the cheese, instead adding more pine nuts to maintain consistency.

In general, there are no limits to the preparation of pesto, you are welcome to use local herbs depending on the season. In Germany wild garlic has become a popular ingredient for pesto.

Wild garlic pesto: recipe with Barläuch

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

Following ingredients are needed:

  • 250 g wild garlic
  • some leaves of parsley and basil
  • 2 cloves of garlic
  • 250 g of grated Parmesan cheese and / or pecorino cheese
  • 300 g pine nuts
  • 450 ml of virgin olive oil
  • 3 tablespoons lemon juice
  • sea-salt
  • 500 g tagliatelle
  • 250 g turkey strips

Prepare wild garlic pesto from wild garlic, parsley, basil, garlic, cheese and olive oil (see classic pesto recipe). Season with lemon juice. Meanwhile, cook the pasta, drain. Roast turkey strips and add the tagliatelle with pesto. Good Appetite!

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