How to Make Basil Pesto

The Romans ate a dish made with pounded herbs, garlic and cheese. It was called moretum. Basil was an ingredient that was not in the original dish. Basil was cultivated in India and eventually made its way to a section of Italy called Liguria. The Ligurians around the area of Genovese took basil along with olive oil and pine nuts and combined them with the Roman moretum recipe to get the pesto that we are familiar with today.

Although pesto was introduced in to the United States in the mid 40's, it did not become a popular dish until the 1980's. Modern recipes for pesto include variations that substitute other herbs like cilantro for the basil and nuts like walnuts for pine nuts. This has a lot to do with availability and cost. Pine nuts can be expensive and substitute nuts like walnuts, cashews and almonds work just as well while imparting significantly different flavors.

Pesto can be made with a mortar and pestle. This is the traditional way. It is faster to use a food processor. First garlic and pine nuts are pounded or blended into a smooth creamy consistency then basil is added until it incorporates smoothly with the garlic and pine nuts forming a paste. A little bit of extra virgin oil oil can be added to thin the sauce and achieve a more uniform blend. Salt and pepper are added to taste. Pecorino Romano cheese is added last. The cheese can be omitted if the sauce is intended to be frozen or stored in the refrigerator. Pesto tastes better when the cheese is added just before serving.