Pesto and pine nut pasta

According to tradition, the ingredients are “crushed” or ground in a marble mortar through a circular motion of a wooden pestle. Italy and the rest of the world. Pesto is thought to have had two predecessors in ancient times, going back as far as the Roman age. Although pesto and pine nut pasta originating from and being domesticated in India, basil took the firmest root in the regions of Liguria, Italy, and Provence, France.

It was abundant in this part of Italy, though only when in season, which is why marjoram and parsley are suggested as alternatives when basil is lacking. Pesto recipes began circulating in American newspapers as early as the late 1920s, per a syndicated recipe by George Rector that was copyrighted in 1928. In 1944, The New York Times mentioned an imported canned pesto paste. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, and then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added.

To help incorporate the cheese, a little extra-virgin olive oil is added. Potatoes and string beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. It is used in Genovese minestrone. Outside of Italy, pesto is sometimes served with sliced beef, tomatoes, and sliced boiled potatoes.