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A caller on last night's broadcast of The Splendid Table wanted to know, was basil even in the first pesto? And, with chefs making pestos that included everything from pumpkin to kale - are these, really, pestos - or just sauces? Lynne Rosetto-Kasper takes us back to ancient Roman times, and explains that the word "pesto" comes from the word "pestare," which means, "to crush." No, basil was not used in the original version - it wasn't considered edible thousands of years ago. There is a poem from Virgil about a peasant making pesto from garlic and coriander.
Today, "real" pesto would be made with fresh basil, from the city of Genoa, from a tiny suburb of the city that's considered to have the perfect basil. She says that the key to true pesto is using young basil, garlic, olive oil and parmesan cheese, and of course using a mortar and pestle. Anything else can be called pesto, but it's fantasia - a fantasy.
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11-07-2005 @12:01PM mtt said... What about pine nuts? I thought they were essential. Pesto is awesome stuff.
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11-07-2005 @12:57PM Dmnkly said... Pesto Genovese is all about mild basil and Fiore Sardo. Fiore Sardo is a very distinct type of pecorino for which Pecorino Romano is NOT a substitute. It's a little tricky to track down, but it makes all the difference in the world.
That, and boiled potatoes and green beans. Honest.
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11-11-2005 @5:02PM AFD said... I love pesto, and add it to pastas, pizzas, and even Kraft's macaroni & cheese dinner (sorry if that's blasphemous around here =) Think I might try The Splendid Table's 'Pesto alla Genovese' recipe - anybody have any better suggestions?
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11-14-2005 @7:43PM A B L said... #2 - with fresh trenette of course.
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