There is a wide variety of pestos available in supermarkets and delicatessens, including interesting fusions such as ginger and tarragon, but it’s the classic pesto alla genovese, based on basil, garlic, hard cheese and pine nuts, bound together with olive oil, that is the best-known. This month we’ve selected seven varieties from supermarkets and specialist Italian food producers.
The word pesto comes from the traditional method of preparation: pestare means to grind, and the fresh, simple ingredients are worked together in a marble mortar with a pestle until they combine. The basil leaves are torn rather than cut to extract the maximum essential oil and aromatics. The original recipe comes from Liguria (of which Genoa is the capital), and uses local DOP basil and olive oil – the latter being light and sweet so as not to overpower the basil when added to the mix. As well as basil, a touch of fresh garlic is important to add depth. Italian hard cheese (like grana padano and pecorino) is added for umami, while pine nuts (or cashews) and lemon juice round out the texture and flavour.
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Oct 2019
 
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