PESTO SAUCE

What is pesto sauce?

Pesto sauce is a traditional Italian sauce, originating from the Liguria region, and more specifically from the city of Genoa. Its name comes from the Genoese verb "pestare," which means to crush or grind, as it was originally prepared in a mortar, crushing the ingredients to form a paste.

What is pesto sauce made of?

Classic pesto sauce (Pesto alla Genovese) is mainly made with:

• Fresh basil
• Garlic
• Pine nuts
• Parmesan cheese (or pecorino)
• Extra virgin olive oil
• Salt

It is a raw sauce, meaning it is not cooked, preserving all the aromas and properties of its ingredients.

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Properties of pesto

Thanks to its ingredients, pesto sauce has multiple benefits:

Antioxidant: from basil and garlic.
Anti-inflammatory: from garlic and olive oil.
Cardioprotective: olive oil and nuts help regulate cholesterol.
Rich in healthy fats: especially when using extra virgin olive oil.
Source of calcium and proteins: from the cheese.

Varieties of pesto sauce

Although the most well-known is Pesto alla Genovese, there are other versions:

• Red pesto (or Sicilian pesto): Sun-dried tomatoes, garlic, cheese, almonds or pine nuts, and olive oil.
• Arugula pesto: Replaces basil with arugula; has a spicier flavor.
• Kale, spinach, or chard pesto: Modern versions, often vegan.
• Trapanese pesto (from Sicily): Almonds, tomato, basil, garlic, and cheese.
• Vegan pestos: Without cheese, using nutritional yeast or cashews for creaminess.

Main producing or consuming countries

Although it is a typically Italian sauce, its consumption has become international:

Italy: main producer and consumer.
France and Spain: with local adaptations and own brands.
United States and United Kingdom: high popularity in modern and gourmet cuisine.

It is also industrially produced in many European and Latin American countries, adapting to local ingredients.

How can it be consumed?

Pesto is very versatile. Here are some ways to use it:

With pasta (the most classic): ideal with trofie, trenette, spaghetti, or fusilli.
In paninis or sandwiches: as a base or dressing.
With meats or fish: as a sauce or topping.
In pizzas: instead of tomato sauce or as a topping.
In salads: as a dressing if mixed with a little more oil or yogurt.
As a dip or appetizer: to spread on bread, toast, or crackers.