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Pesto: traditional recipe


Italy is famous for so many dishes in and outside the Country, and pesto is definitely one of these.

Italy is famous for so many dishes in and outside the Country, and pesto is definitely one of these.

Pesto is a typical sauce from Genoa, made with basil, pine nuts, garlic, parmesan and pecorino cheese that doesn’t need to be cooked, because it can be prepared in minutes by hands, without stoves or other electrical helps. It takes its name from the act that you need to do to make it: “pestare” in English means “to pound”. In fact, you need to constantly pound basil leaves with other ingredients, to obtain this fabulous sauce, in the end. Pesto has fairly recent origins, various texts and studies in fact show that the birth of pesto is around mid-1800 ‘s, when this delicious sauce was prepared using the parmigiano crusts to avoid any wasting of food. This sauce was used by low social classes, not for pasta as we do today, but to flavor up soups that weren’t very tasty, because they were made with very poor and few ingredients. Pesto was also not prepared using basil, in the beginning, as a main ingredient, but they used to make it using a variety of different spices, such as marjoram and parsley, pounded in a mortar, with a wood pestle.

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