The Art Of Making A Pesto Sauce
Pesto Something Different On Your Pasta
This lens is about the art of making a pesto sauce. This sauce has been around for many years but has recently become very popular. A recipe will be given, a history of the sauce and a description of the ingredients.
The History Of Pesto Sauce
Pesto sauce had its origins in the Northern section of Italy, in Genoa. However, during the Roman period, it was believed to be imported from Africa. The word pesto is taken from an Italian word to pound or pounding. Although, as you will see in the following sections of this lens, the art of making pesto sauce is not by pounding it, rather by grounding it. This sauce can be used on meats, macaroni and even a piece of toast.
The French have a version of this also called Pistou sauce.
How To Make Pesto
Let's start with the ingredients.
3 cups fresh basil leaves
1/4 cup grated Parmesan or Romano cheese
4 medium sized peeled garlic cloves
1cup extra virgin olive oil
1 cup pine nuts or chopped walnuts
pepper and salt
Place the basil leaves, cheese, garlic pine or walnuts in a food processor. While mixing, slowly pour in the olive oil and then stir in your salt and pepper.
If you don't have a food processor you can use a marble mortar with a wooden pestle. First place your garlic and pine or walnuts in the mortar. Pound them until they become a creamy substance. Then add your basil leaves and ground them to a creamy substance and add salt and pepper and your Parmesan cheese and your olive oil. Continue pounding in a circular motion with the pestle until a creamy sauce develops
Another Example Of How To Make Pesto Sauce
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Basil is herb with its origins in India. Although now it is annual herb; cultivated extensively in France, Egypt, Hungary, Indonesia, Morocco, and the United States, Greece and Israel. It is a plant from the mint family. it is a herb used in most Italian recipes but is also known to be used in Taiwanese and southeastern Asian Countries. Basil in Italian is called basilico however; there are many varieties of basil as listed below:
African blue basil (Ocimum basilicum X O. kilimandscharicum)
Camphor basil, African basil (O. kilimandscharicum)
Cinnamon basil (Ocimum basilicum 'Cinnamon')
Dark opal basil (Ocimum basilicum 'Dark Opal')
Globe basil, dwarf basil, French basil (Ocimum basilicum 'Minimum')
Hoary basil (Ocimum americanum formerly known as O. canum)
Holy Basil (Ocimum tenuiflorum, formerly known a O. sanctum)
Spice Basil (a cultivar of Ocimum americanum, which is sometimes sold as Holy Basil)
Lemon basil (Ocimum americanum)
Lettuce leaf basil (Ocimum basilicum 'Crispum')
Purple basil (Ocimum basilicum 'Purpurescens')
Queen of Siam basil (Ocimum basilicum citriodorum)
Rubin basil (Ocimum basilicum 'Rubin')
Many Italian Americans, including those living in the big cities, grow basil from the spring into the summer. I know speaking for me, when I was living in a tenement on Mulberry Street; I grew basil on my fire escape. Now, I grow it on my terrace. The leaves are then stored away for future uses in recipes. From my point of view, you can't make good Sunday "gravy" without using basil in the ingredients.
Garlic has been used for thousands of years for both a food enhancer and for medicinal purposes. it is a descendant of the Allium plant which grows in Asia. Garlic is used by many different cultures in recipes of those counties. It is commonly found in Italian, Asian, Middle East, Africa and South and Central America.
Garlic has been used for medicinal purposes. It has been found to have antibacterial, antiviral, and antifungal activity. Garlic is believed to prevent heart disease, the common cold, strengthen the immune system, helping the body fight diseases such as cancer and garlic gel, applied to the skin, may treat ringworm, jock itch, and athlete' s foot.
Garlic is grown throughout the world but China and India are its largest producers. However, no Country comes close to the amount of garlic produced then China. last year, China produced 3 billion pounds or 77% of the garlic worldwide. The United States ranked fourth in the worlds production of garlic and it is grown in every state except Alaska.
Parmigiano-Reggiano was first created way back in the middle ages. it is named after the regions that produce it, Parma and Reggio Emilia. The law in Italy only allows cheeses produced in the following regions: Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy may be called Parmigiano-Reggiano. This name is trademarked in Italy and each wheel of cheese must meet strict guidelines, set by the Italian Government to have the official seal placed on it. In America, you can get copy cat cheeses produced here and labeled Parmesan.
Parmigiano Cheese is used in many Italian foods. At the Sunday table of all Italian Americans you will find a bowl of grated parmigiano to be used on the macaroni.