History of pesto

The history of pesto sauce can be traced back to ancient Rome. The Romans used to eat a similar paste called moretum, which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar (and sometimes pine nuts) together. The use of this paste in the Roman cuisine is mentioned in the Appendix Vergiliana, an ancient collection of poems in which the author details the preparation of moretum.

The modern version of pesto sauce is thought to have originated in Genoa in the 16th century. The first known recipe for pesto was published in a cookbook in 1865. The name pesto comes from the Genovese word "pestare," which means "to crush."

Recipe for pesto

Ingredients:

• 2 cups fresh basil leaves

• 3 cloves of garlic

• 1/3 cup pine nuts

• 1/2 cup grated Parmesan cheese

• 1/2 cup extra-virgin olive oil

• Salt to taste

Instructions:

1. Place the basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper in a food processor.

2. Pulse until the ingredients are finely chopped and the pesto has a smooth consistency.

3. Taste and adjust the seasonings as needed.

Different ways to use pesto

• Toss it with pasta

• Spread it on sandwiches or wraps

• Use it as a dip for vegetables

• Drizzle it over grilled meats or fish

Pesto sauce is a versatile and delicious sauce that can be enjoyed in many different ways. So get creative and have fun with it!

Let the sauciness begin,

Spencer