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From basil to pistachio and peas
Whether on pasta or pizza, in soup or even in a tart, this classic Italian sauce is one of your most versatile ingredients
TL;DR
- The word pesto derives from the Italian 'pestare,' meaning to pound or bash.
- Pesto alla Genovese, the classic version, is associated with basil, pine nuts, pecorino, garlic, and olive oil.
- Pesto is highly versatile and can be used on pasta, in soups, as a dressing, on pizza, and baked potatoes.
- Variations include almond, basil, and tomato pesto alla trapanese; wild garlic and basil pesto; sage and pistachio pesto; and mint pesto.
- Pesto can be made with almost any leaf, nut, cheese, and oil, making it an easy and adaptable sauce.
- Using an immersion blender for pesto is best done in a deep bowl.