Basil Pesto

What is the smell of spring to you? To me it is definitely the smell of fresh homemade pesto!

Pesto is thought to have had two predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called moretum, which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar (and sometimes pine nuts) together.

The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in the mid-19th century when gastronomist Giovanni Battista Ratto published his book La Cuciniera Genovese in 1863.

Although likely originating from and being domesticated in India, basil took the firmest root in the regions of Liguria, Italy, and Provence, France. It was abundant in this part of Italy, though only when in season, which is why marjoram and parsley are suggested as alternatives when basil is lacking.

Pasta, mixed with pesto, has become a well-known dish in many countries today. However, you can also add it to chicken breast dishes, salads as a dressing and even sandwiches.

INGRIDIENTS

1 cup of fresh basil leaves
1 garlic clove
1 tablespoon of pine nuts
3 tablespoons of olive oil
25 g of parmesan cheese
Pinch of salt
Very small pinch of pepper

METHOD

1. Wash and dry basil leaves.

2. Peel garlic clove.

3. Put everything except cheese into a food processor and blend.

4. When it comes to desired consistency add parmesan cheese and blend a little bit more.