Pesto has been around a long time. While it originated in Genoa, Italy, the ancient Romans long before enjoyed a mixture of olive oil, nuts and herbs, calling it Moretum. The term itself is from an Italian verb meaning "to pound" or "to crush," referring to the way it was originally made by grinding all the ingredients with a mortar and Pestle.
The classic pesto, Pesto Genovese, contains only 5 ingredients: basil, pine nuts, olive oil, cheese and garlic. And the proportions are very forgiving, depending on how abundant the basil crop is at the time. It is generally used as a flavor enhancer for various forms of pasta. But can also be liberally applied to things like pizza, corn on the cob, potatoes, eggs, crostini, and a lively addition to plain hummus.
But did you know that you can alter the ingredients to achieve different flavors of pesto? How about replacing the basil with arugula and the pine nuts with walnuts? Or substitute sage and pecans, or mint and peanuts? Other herb possibilities include tarragon, thyme and parsley. And instead of the traditional pine nuts the more adventurous could throw in a handful of pistachios. Another creative inclusion would be a squirt of lemon juice.
Consider the options!
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