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Pesto
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briju
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,%20which%20means%20to%20pound,%20to%20crush,%20in%20reference%20to%20the%20original%20method%20of%20preparation,%20with%20marble%20mortar%20and%20wooden%20pestle.%3C/p%3E%3Cp%3EThe%20ingredients%20in%20a%20traditionally%20made%20pesto%20are%20ground%20with%20a%3C/p%3E%3Cp%3Ecircular%20motion%20of%20the%20pestle%20in%20the%20mortar.%20This%20same%20Latin%20root%3C/p%3E%3Cp%3Ethrough%20Old%20French%20also%20gave%20rise%20to%20the%20English%20word%20pestle.%3C/p%3E%3Cp%3EAs%20I%20don't%20have%20the%20time%20and%20energy%20to%20make%20pesto%20in%20old%20fashioned%20way,%20I%20use%20food%20processor%20or%20grinder%20or%20blender%20as%20it%20is%20much%20quicker%20and%20tastes%20wonderful!%20Pesto%20taste%20great%20if%20you%20use%20a%20day%20later%20i.e.%20let%20the%20flavours%20of%20garlic%20and%20basil%20infuse%20in%20olive%20oil.%3C/p%3E%3Cp%3EWell%20the%20history%20of%20Pesto%20is%20very%20long%20and%20is%20dated%20as%20old%20as%20ancient%20Romans.%20The%20ancient%20Romans%20ate%20a%20paste%20called%20moretum,%20which%20was%20made%20by%20crushing%20cheese,%20garlic%20and%20herbs%20together.[1]%20Basil,%20the%20main%20ingredient%20of%20modern%20pesto,%20likely%20originated%20in%20India%20and%20was%20first%20domesticated%20there.%20[4]%20Basil%20took%20the%20firmest%20root%20in%20the%20regions%20of%20Liguria,%20Italy%20and%20Provence,%3C/p%3E%3Cp%3EFrance.%20The%20Ligurians%20around%20Genoa%20took%20the%20dish%20and%20adapted%20it,%20using%20a%3C/p%3E%3Cp%3Ecombination%20of%20basil,%20crushed%20garlic,%20grated%20hard%20cheese%20(a%20mix%20of%20parmigiano-reggiano%20and%20pecorino%20or%20just%20one%20of%20the%20two),%20and%20pine%20nuts%20with%20a%20little%20olive%20oil%20to%20form%20pesto.%20The%20first%20mention%20of%20recipe%20for%20pesto%20as%20it%20is%20known%20today,%20is%20from%20the%20book%20La%20Cuciniera%20Genovese%20written%20in%201863%20by%20Giovanni%20Battista%20Ratto.[1]%20In%20French%20Provence,%20the%20dish%20evolved%20into%20the%20modern%20pistou,%20a%20combination%20of%20basil,%20parsley,%20crushed%20garlic,%20and%20grated%20cheese%20(optional).%20Pine%20nuts%20are%20not%20included.%3C/p%3E%3Cp%3EBecause%20pesto%20is%20a%20generic%20term%20for%20anything%20that%20is%20made%20by%20pounding,%20there%20are%20various%20other%20pestos,%20some%20traditional,%20some%20modern.[8]Pesto%20alla%20genovese%20is%20made%20with%20Genovese%20basil,%20salt,%20garlic,%20Ligurian%20extra%20virgin%20olive%20oil%20(Taggiasco),%20European%20pine%20nuts%20(sometimes%20toasted)%20and%20a%20grated%20cheese%20like%20Parmigiano%20Reggiano%20or%20Grana%20Padano%20and%20pecorino%20Sardo%20or%20pecorino%20romano.[6]%3C/p%3E%3Cp%3EA%20slightly%20different%20version%20of%20the%20sauce%20exists%20in%20Provence,%20where%20it%20is%20known%20as%20pistou.%20In%20contrast%20with%20pesto%20genovese,%20pistou%3C/p%3E%3Cp%3Eis,%20in%20general,%20made%20with%20olive%20oil,%20basil,%20and%20garlic%20only:%20While%3C/p%3E%3Cp%3Echeese%20may%20be%20added,%20usually%20in%20a%20traditional%20pesto%20no%20nuts%20are%20included%3C/p%3E%3Cp%3Ebecause%20no%20pine%20trees%20grow%20in%20there%20to%20provide%20the%20nuts.%20Pistou%20is%20used%20in%20the%20typical%20soupe%20au%20pistou,%20a%20hearty%20vegetable%20soup%20with%20pistou%20flavour.%20The%20sauce%20did%20not%20originally%20contain%20basil,%20however.%20Instead,%20cheese%20and%20olive%20oil%20were%20the%20main%20constituents.[9]%3C/p%3E%3Cp%3ESometimes%20almonds%20are%20used%20instead%20of%20pine%20nuts,%20and%20sometimes%20mint%20leaves%20are%20mixed%20in%20with%20the%20basil%20leaves.[9]%3C/p%3E%3Cp%3EPesto%20alla%20siciliana,%20sometimes%20called%20pesto%20rosso%20(red%20pesto),%20is%20a%20sauce%20from%20Sicily%20similar%20to%20pesto%20genovese%20but%20with%20the%20addition%20of%20tomato,%20almonds%20instead%20of%20pine%20nuts,%20and%20much%20less%20basil.%20Pesto%20alla%20calabrese%20is%20a%20sauce%20from%20Calabria%20consisting%20of%20(grilled)%20bell%20peppers,%20black%20pepper%20and%20more;%20these%20ingredients%20give%20it%20a%20distinctively%20spicy%20taste.%3C/p%3E%3Cp%3EThink%20we%20should%20move%20towards%20making%20of%20Pesto%20with%20slight%20variation%20in%20the%20ingredients%20used%20i.e.%20have%20replaced%20pine%20nuts%20with%20almonds%20and%20walnut%20as%20pine%20nuts%20are%20expensive%20and%20also%20not%20very%20easy%20to%20get%20in%20all%20places.%20I%20usually%20make%20pesto%20without%20exact%20measurement%20but%20as%20am%20posting%20have%20track%20record%20for%20giving%20exact%20proportions.%20There%20is%20no%20such%20standard%20recipe%20or%20rule%20for%20making%20pesto%20used%20your%20tasting%20palette%20for%20creating%20your%20own%20version%20of%20pesto.%3C/p%3E%3Cp%3EPreparation%20time%20:%2020%20mins%3C/p%3E%3Cp%3ECooking%20time:%20nil%3C/p%3E%3Cp%3EServing%20:%201%20cup%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EChoose%20younger%20basil%20leaves%20for%20best%20flavour.%20Wash%20them%20in%20cold%20water%20and%20discard%20the%20stems.%3C/p%3E%3Cp%3ERoast%20nuts%20in%20pan.%3C/p%3E%3Cp%3EIn%20food%20processor%20%20or%20blender%20process%20garlic,%20nuts%20and%20salt%20or%2015%20to%2020%20seconds.%3C/p%3E%3Cp%3EUsing%20spatula%20scrape%20the%20sides%20add%20basil,%20lime%20juice%20and%20EVOO%20and%20belnd%20by%20using%20pulse%20technique%20to%20shred%20basil%20leaf.%20This%20helps%20to%20extract%20all%20falvours%20and%20oil%20from%20basil.%3C/p%3E%3Cp%3EAdd%20grated%20cheese%20and%20blend%20for%2030%20seconds.%3C/p%3E%3Cp%3ECan%20store%20pesto%20at%20room%20temp%20for%202%20to%203%20days/%20a%20week%20to%2010%20days%20in%20refrigerate.%3C/p%3E%3Cp%3EServes%20best%20with%20pastas,%20bruschetta,%20lasagna.%3C/p%3E%3Cp%3E*%20Note%20:%3C/p%3E%3Cp%3ECan%20use%20almonds,%20pistachios,%20walnuts%20instead%20of%20pine%20nut%3C/p%3E%3Cp%3EHave%20used%20vegetarian%20parmigiano%20cheese.%3C/p%3E%3Cp%3EFor%20Jain%20version%20of%20Pesto%20skip%20use%20of%20garlic.%3C/p%3E%3Cp%3ETips%20:%3C/p%3E%3Cp%3EUse%20fresh%20basil%20only%20as%20stale%20or%20darkened%20basil%20will%20not%20give%20the%20same%20result.%3C/p%3E){kind=link}