Pesto is an Italian sauce, generally attributed to the Liguria region of Northern Italy, specifically the city of Genoa (pesto alla genovese), although at least one other well-known variant exists: pesto alla siciliana, a pesto from Sicily that replaces the basil of Genovese pesto with tomato. Pesto has been known, in various forms, since Roman times, and probably originated in North Africa. Pesto, usually sold in small jars, is commonly available in stores in green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a 'generic' brand.

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Today the main conventional ingredients in pesto are: basil (Pra's Basil for the original pesto alla Genovese), garlic, salt, pine nuts, olive oil, and Parmigiano Reggiano cheese. The sauce did not originally contain basil, however. Instead, cheese and olive oil were the main constituents. It is commonly used on pasta, crackers, and bread, though its use is not restricted to these as the sauce is highly versatile.

In commercial pesto, cashew nuts or walnuts are often used instead of pine nuts, as they are cheaper and have a similar texture. In addition, the Parmigiano is often replaced by cheaper varieties of cheese, such as Grana Padano or Parmesan cheese.

A slightly different version of the sauce exists in Provence, where it is known as Pistou. In contrast with the Italian pesto, pistou is generally made with olive oil, basil and garlic only: while cheese may be added, usually no nuts are included. Pistou is used in the typical soupe au pistou, a hearty vegetable soup with pistou flavour.

Other existing ingredient variations include: arugula (instead of or in addition to basil), black olives, lemon rind, coriander or mushrooms ^*. A German variety uses ramsons leaves instead of basil. In the 19th century, Genovese immigrants to South America brought pesto recipes with them. A Peruvian variety, known as "Tallarin Verde" (literally "Green Noodles", from Italian tagliarini) is slightly creamier, uses spinach leaves and is served with potatoes and sirloin steak.

External links

• Classic Genoese Pesto recipe
• Sun-dried tomato and walnut pesto recipe
• Ottawa (Canada) nut pesto recipes
• Pra's Basil
• Two methods of making pesto: traditional and modern

Sauces | Italian cuisine | Liguria

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